Last Activity:07-31-2015 12:45 PM
Likes Given: 152
234 Likes on 156 Posts
Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 07-24-2015 at 07:08 PM
Interesting. Well we know that HF uses Rahr. Do you suspect Edward is made with pale 3-4L or
2-row 2L ?No idea. I'd try both and see which one you prefer in your beers.
Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 07-24-2015 at 05:54 PM
Braufessor, Rahr 2 row as in the 2L?I see hill farmstead lists pale and caramel malt in his
ingredients for Edward. Which I'm assuming translates to rahr pale ale malt which is 3-4L.
Edward looks to b...
Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 07-20-2015 at 07:38 PM
Originally posted by MartinB in another forum but:Table 22.2 from Malting and Brewing Science
reports the following inorganic components in beer.K: 220 to 1100 ppmNa: 9 to 230 ppmMg: 34 to
250 ppmCa: ...
Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 07-20-2015 at 07:16 PM
With malt adding anywhere from 200-900ppm each of chloride and sulfate after mashing, why do
you believe upping these anions by 25-50ppm is going to make any change whatsoever in the
Posted in thread: Wild Apple Cider on 07-15-2015 at 01:28 PM
Just talked to Kyle at Millstone Cellars for an article on "weird" ciders for BYO. He's a big
advocates of wild ciders using yeast from unpasteurized cider.Cider lacks the complex dextrins
of wort, so...
Posted in thread: apricot lambic pits or no pits on 07-10-2015 at 12:00 PM
FWIW Casey Brewing does halved apricots with no pits.Agreed, although as the other poster noted
they also brew Noyaux, which is aged on toasted apricot kernels (the actual seed within the
pit). It is ...
Posted in thread: Blending Wine and Sour Beer on 07-10-2015 at 11:56 AM
I must have looked for an hour on your blog and missed all the wine and sour beer posts.
:drunk: Love the book, thanks for the help.I'm not always great with tags, but this should
catch most of them: ...
Posted in thread: Dregs smell on 07-09-2015 at 01:58 PM
I wouldn't worry too much. No way to guarantee they're good, but I'd be less worried about
sulfur than acetic. I've had some great beers go through a rotten egg phase. Best of luck!
Posted in thread: Blending Wine and Sour Beer on 07-08-2015 at 12:58 PM
I'm a big advocate of blending wine into sour beers! It's much easier to get good wine than it
is good grapes, and it gives you much more control.Last night I posted a tasting of a saison
with German ...
Posted in thread: Turning a beer into a sour or funky beer on 07-08-2015 at 12:52 PM
I think lambic dregs would be the best option if it doesn't taste terrible already. Any way to
move the beer to a carboy? You're luckily that the lid was attached well, that's usually the