Brewing With Total Confidence
Separate names with a comma.
Traily. Overnight mashing is not unusual. Keep the mash temp around 55F. The mash will not sour. You can soak grain in hot water until the sun...
When the word gelatinization was included in the recipe, it threw things out of kilter and I only explained what takes place. I cannot explain to...
A gelatinization rest at 149F for 15 minutes won't do too much regarding gelatinization. Although, gelatinization/dextrinization takes place at...
Advice to myself: If I knew that I was going to live as long as I have lived, I would do everything that I have done up to now by the time I was 21.
"Like souregut???" Maybe, rotgut. Due to time and unforeseen occurrence I ruined 40 pounds of malt, turning the mash liquid into foaming pickle...
"Anyhow its under gas atm i did get a chance to rack off 4 750ml bottles of un starsanned beer. What would youse do tip the keg out or wait and...
"This is right from the Hofbrau brewery. 90% Pils, 10% light Munich. Magnum hops 23-25 IBU, 60% at 58', 30% at 30, 10% at whirlpool. W34-70, OG...
Great experiment. Time and Temp. If temperature over shoot occurs what will you do to compensate, start the experiment from the beginning? When...
Jeez!! You decided on another recipe!!! Much better, use Weyermann malt if it is available.
Brew Block occurs, it is evil. The SG of the Pils and Pale malt indicates that both types of malt are low in total sugar content, 1027 is on the...
Wob, I agree with you. I am a strong advocate for boiling the brewing water before using it.
It may be difficult to dial in Porter. Was the person who wrote the story on Porter alive during the time when the Porter was produced? Was he a...
Wobdee, Aeration causes issues. The decoction method drastically reduces high side aeration in the mash that is boiled. The O2 trapped in the...
I lived in upstate NY and Walleye fishing was big. A bunch of us were set up for ice fishing but not like the Grumpy Old Men but, almost. We...
"After adding the hops I appear to have activity in the air lock again and even the beer appears to have activity in it (I can see the hop...
"I would personally age in the keg just to get rid of all oxygen and I would then carbonate while in the keg slowly if you can or unhook every so...
Hello fellos, "I brewed 2 Belgian beers the other day. Towards me middle of the process I noticed the word talent a straining looking substance...
Traiben, "One other observation was the spent grain was a lot lighter and fluffier than usual not as dence and compact." It will be, instead of...
Trailben. Its amazing how much volume of decoction mash is needed to increase main mash temperature. My decoction kettle is 30 gallons, the mash...
Thanks for the explanation about the 80F tie in. I was wondering why 80F would be used because the temperature is in the Gram-N bacterium...
