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 burns out before enough gelatinization/dextrinization will take place before enzymes denature. The brewer threw confusion into the mix when he...

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 you how to understand it. You do not understand gelatinization and what part it plays in dextrinization. Of course, enzymes work quickly. The same...

A gelatinization rest at 149F for 15 minutes won't do too much regarding gelatinization. Although, gelatinization/dextrinization takes place at 149F it actually begins around 133/135F and continues up to denature. When an infusion method is used with a mash temperature of 149F it takes about 4...

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 juice. The pH was well below enzyme tolerance. I was going to let it rip and give the run off to a guy that screws around with producing vinegar. The...

"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 taste?" Traily. I feel your pain!!!! I took a big slug of Irish coffee when I began to read about your dilemma and I laughed so hard (please forgive...

"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 11.8, ferment at 9c for 6 days, cool to 7c, 10% krausen, maturation at 9c, lager at -1c for 3 weeks." I guess that the person that owns the brewery...

Great experiment. Time and Temp. If temperature over shoot occurs what will you do to compensate, start the experiment from the beginning? When increasing temperature during the usual process is boiling water being used? I guess what I'm trying to get at is; if it takes 10 to 15 minutes to...

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 low side, look for malt 1030 and above. The malt that you are purchasing is high protein malt, low SG is an indication. It is possible that the Pils...

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 pal of a brewmaster that made Porter who shared his secrets with him? They're stories created for marketing purposes, only. Marris Otter is a newer...

Wobdee, Aeration causes issues. The decoction method drastically reduces high side aeration in the mash that is boiled. The O2 trapped in the husk is boiled away. The grain bed stratifies evenly. I have an air stripper installed on the water feed to the kettles. It's basically, a vortex tube...

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 fished Oneida Lake most of the time. For Salmon we'd go to Ontario. I had a Crestliner Great Lakes Cuddy with downriggers. That was a lot of years ago. I...

"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 particles swirling) like it's fermenting again." By chance, did you check wort pH before fermentation and at the time when you assumed fermentation ended...

"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 often, as far as bottling you wont lose any carbonation if you cap right away and cap while its foaming" Ditto. I would do something a little...

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 inside of it. Similar to egg drop soup. I batch sparge single with Fusion batch sparge . Strike water was 164 and I hit about 150 for the man for 1...

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 throwing starch to the compost pile, it was utilized and protein gum was reduced when the decoctions were boiled. You noticed less hot break, the...

Trailben. Its amazing how much volume of decoction mash is needed to increase main mash temperature. My decoction kettle is 30 gallons, the mash and lautertun are 55 gallons capacity each. I use a five vessel, gas fired system. Grain bill is usually 100 pounds give or take. Indeed, the protein...

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 temperature range? The hydrometer and pH meter that I use are calibrated at 60F. I cool the sample as the instructions recommend. But, I got your drift and...