Last Activity:01-02-2016 1:29 PM
Likes Given: 221
161 Likes on 109 Posts
Posted in thread: Light, Medium, Full Body Beer on 01-02-2016 at 01:18 PM
The components responsible for body are A and B limit dextrin. Single infusion does little to
form them. Beer made with the method will be thin. Body comes from amylopectin, it is hard
starch and heat...
Posted in thread: Recommendations for tomorrow's brew day on 12-31-2015 at 03:35 PM
Now, that you have a decent handle on producing Home Made American Style Malt Liquor, it might
not be a bad time to start to learn how to produce beer.
Posted in thread: Mash ph in relation to beer body. on 12-31-2015 at 06:07 AM
Ah, you locked onto something that brewers miss!! Yes, by all means, remove the decoction as
soon as main mash temp stabilizes. Otherwise, a rest can be over extended. That is why it is
better to doug...
Posted in thread: Mash ph in relation to beer body. on 12-30-2015 at 01:03 AM
Body comes from A and B limit dextrin. It's an amylopectin, gelatinization, dextrinization,
enzyme thing. When mash is boiled, amylopectin is released. When that happens the mash jells.
Enzymes take o...
Posted in thread: Smash Blonde Ale on 12-28-2015 at 02:31 AM
Dough in the main mash at 95F. When RO water and standard lager malt are used, the mash pH
should stabilize around 5.8, 5.7. Add sour malt to reduce pH to 5.5 - 5.3 range. Rest the
decoction at 122F f...
Posted in thread: Taddy Brown Porter on 12-20-2015 at 04:11 PM
When mash is rested at high temperature the final product is close to homemade American Style
Malt Liquor. 158F is the temperature dead center of Alpha II and Alpha I action. It is the
Posted in thread: Will 100% Dark Munich convert? on 12-19-2015 at 03:29 PM
Rest the 1st decoction at 122-125F and then raise the temp to 155F. At the higher temp sacc
rest Alpha is rampant and it will produce glucose and non-fermentable sugar. Glucose is a
player in forming ...
Posted in thread: thick beer ??? on 12-13-2015 at 04:54 PM
It seems that the single infusion method can also be used to produce Home Made, American Style
Wall Paper Paste.It will be hard to doctor up the recipe so that protein and beta glucan can be
Posted in thread: Mashing too long??? on 04-04-2015 at 02:13 AM
The amount of Beta Glucanase, if any, that survives kilning of modern malt isn't enough to
shift the mash. For that reason Beta Glucanase enzyme is manufactured and sold to brewers for
use during the ...
Posted in thread: First all grain batch on 04-03-2015 at 07:10 PM
Great, you are attempting to brew a style of beer that most homebrewers shy away from. If you
are going to get into brewing lager, a good beginners book on lager brewing was written by
Noonan. It is b...