- Posts 379
Last Activity:12-21-2013 6:49 PM
Likes Given: 39
47 Likes on 33 Posts
Posted in thread: Do people ever dryhop lagers or use about 10% crystal malt with pilsner? on 12-22-2013 at 12:26 AM
German recipes usually call out cara. English recipes crystal. Cara is made from green malted
barley to go along with their purity code thing. I think that crystal isn't malted.
Posted in thread: Brewing blunders on 12-21-2013 at 11:47 PM
Originally Posted by Cyclman Beer is highly forgiving.If tastebuds are more forgiving.
Posted in thread: First lager question on 12-21-2013 at 04:57 PM
With a rest temp of 148F, a water to grain ratio of 2:1, beta enzymes are denatured in about 30
minutes. The same temp and 2:1 ratio, alpha is denatured in about an hour or so. It is a time,
Posted in thread: First lager question on 12-20-2013 at 07:21 PM
Jeff. It takes some skill to make the beer. Perhaps, start out with something all malt and get
some experience with step or decoction methods. Then, later on, experiment with high adjunct
Posted in thread: Infusion mash wort boiling before hop addition? on 12-18-2013 at 11:21 PM
Yes, the black malt needs to be crushed and depending on the volume of wort, the color won't be
noticed nor will it impart flavor.
Posted in thread: Infusion mash wort boiling before hop addition? on 12-18-2013 at 01:09 AM
The 5-15% hops added as soon as the kettle bottom is covered with wort and fired is the
original meaning of FWH. The term was coined somewhere along the line, misapplied, and now used
for bittering. I...
Posted in thread: Kids making beer while dad is at work on 12-17-2013 at 11:01 PM
It looks like they skipped BIAB and went to a lautertun.
Posted in thread: Anybody using the Jaded Brewing HYDRA Wort Chiller? on 12-17-2013 at 01:37 AM
The worry of a leaking water line dumping water into a boiler from a poor connection on an IC
is nonexistent with a plate chiller. What a brewer uses to cool with depends on how much money
Posted in thread: 1st attempt at a AG Kolsch recipe on 12-13-2013 at 11:35 PM
There's a difference between floor malt and high modified when it comes to mash acidulation.
There's no phytase in high modified malt. It's cooked out during kilning. The kilning limits
mash pH and sh...
Posted in thread: 1st attempt at a AG Kolsch recipe on 12-13-2013 at 04:21 PM
Pay attention to pH before boiling mash in the decoction. Acid rest, protein rest, final
conversion, mash out. The floor malt has phytase. Utilize it to reduce the mash pH before
boiling the mash. If ...