BigEd

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11-05-2004

Last Activity:

01-19-2017 2:44 AM

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  • Posted in thread: Simple question about flaked oats on 01-12-2017 at 02:58 AM
    As long as the flaked grains are part of a bill that includes a good portion of malted base
    grain they will absolutely contribute to the OG. Enzymes from the base grains will convert
    starches in the f...

  • Posted in thread: List of pH for malts? on 01-02-2017 at 11:00 PM
    Malt and other solid material does not have a pH. The pH you are thinking of is the mash, the
    liquid of which is a solution with a pH. You may want to look at the brewing water info in the
    Brewing Sci...

  • Posted in thread: Regional Names of Malts (Malz) need assistance on 12-19-2016 at 11:39 PM
    Thank you... so half a pound of roasted barley, approx 250g won't be too much for 19 liters?I
    don't care for roasted barley in porters, my preference would be to use more chocolate malt
    instead. But 2...

  • Posted in thread: Regional Names of Malts (Malz) need assistance on 12-18-2016 at 01:44 PM
    I suspect roasted "malt" may be a printing or editing error in the magazine. My guess is that
    it may have been intended to be roasted barley, a typical stout ingredient that also shows up
    in some port...

  • Posted in thread: Accidentally ordered peat malt (recipe screw up) on 12-01-2016 at 11:25 PM
    Are you a fan of the taste of creosote, Lysol antiseptic, or the smell of burning tires? If so
    you're in luck. If not then maybe you can acquire the taste. Yes, peat smoked malt is powerful
    and at 30%...

  • Posted in thread: Malt bill for schwartz lager but not roasty on 11-21-2016 at 12:42 AM
    the other issue that's making this a bit difficult for me is that there was a sam adams black
    lager i had years ago that was delicious. deep, rich malty flavor with a bit of sweetness, Sam
    Adams Black...

  • Posted in thread: Malt bill for schwartz lager but not roasty on 11-20-2016 at 08:25 PM
    This is a German beer, you need to use German malts. The Carafa dark malts are a good choice
    here. You also need to limit the amount so there is minimal flavor impact from the dark roasted
    ingredients...

  • Posted in thread: Hacker Pscorr Dunkel on 11-19-2016 at 03:17 AM
    Hey BigED - Just rediscovered this old thread. Haven't tried this yet but have a local home
    brewer comp coming up in January and we're doing Dunkels. Curious on the step mash schedule. I
    do single inf...

  • Posted in thread: Hacker Pscorr Dunkel on 11-19-2016 at 03:16 AM
    Hacker-Pschorr, Paulaner, Ayinger, Erdinger, Weihanstephaner, Schneider weiss, Franziskaner
    weiss ... I like them all. If it's Bavarian-style wheat, I've tried it. It's my favorite
    style.In my other l...

  • Posted in thread: Will this water ruin my kolsch? on 11-18-2016 at 12:09 AM
    Why totally forget the epsom salt? Don't I need a small amount of magnesium for proper yeast
    function? My base water practically has none.You only need trace amounts of Mg. There is
    already a bit in t...

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