VIEW MY

VladOfTrub

Gift Premium Subscription To VladOfTrub

Join Date:

10-17-2011

Last Activity:

05-02-2016 9:52 PM

Likes Given: 223

165 Likes on 113 Posts 

    ABOUT ME

  • Pa
  • Male
  • Single

LATEST ACTIVITY

  • Posted in thread: Worst day ever!!! on 05-03-2016 at 01:11 AM
    It is molecular in nature. Beta chops off two molecules of glucose from the reducing end of the
    simple starch chain after amylose is liquefied by Alpha at a 1-4 link and a di-saccharide,
    maltose forms...

  • Posted in thread: Worst day ever!!! on 05-02-2016 at 09:15 AM
    "The protein rest will help with body and head retention and our modern malts prefer 131 over
    the old 122 temps of less modified malts." Protein is a very wide term and protein rest is a
    misnomer. Bod...

  • Posted in thread: Worst day ever!!! on 05-01-2016 at 10:52 PM
    Maybe the refracto is out of whack. Next time stretch out the maltose rest. Then, raise the
    temp to 155F for 15 minutes and raise temp to 162F for 15 minutes. Alpha II and Alpha I
    temperatures will be...

  • Posted in thread: Thick Mash vs Thin Mash on 05-01-2016 at 04:04 PM
    Complex starch is responsible for body. A and B Limit dextrin released during liquefication of
    amylopectin forms body. Complex starch is heat resistant, it bursts at 169F, dextrinization
    occurs at 149...

  • Posted in thread: Toying with no secondary on 05-01-2016 at 11:34 AM
    Glucose laden wort, rocket fuel for yeast, fermentation is rapid, making secondary unnecessary.
    When glucose converts to maltose and maltotrios during the maltose rest, secondary comes into
    play... It...

  • Posted in thread: Closed system transfer and CO2 flakes on 04-30-2016 at 02:46 PM
    Do not worry. The regulator acted in the same fashion as an expansion valve. The high pressure
    in the CO2 tank was reduced at the regulator causing rapid boil off of CO2. Due to pressure
    drop a small ...

  • Posted in thread: Help - low mash temp (144F) - how dry/reduce hops? on 04-30-2016 at 02:40 AM
    Dough in at 95F and allow mash pH to stabilize. Then, add sour malt to reduce pH to 5.5. Step
    the first decoction to 122F, rest 20 minutes. Then, raise the temperature of the decoction to
    155F until s...

  • Posted in thread: Influence of the amount of grain on body on 04-28-2016 at 11:31 PM
    Body comes from complex starch. The starch is in the ends of the kernel and it is heat
    resistant, it is hard starch. Although the temperatures used during the rest periods are very
    good, they were not...

  • Posted in thread: Lager still has diacetyl. on 04-27-2016 at 11:27 PM
    An enzyme can be purchased which eliminates the precursor. Diacetyl rest during primary is only
    a temporary blow out patch, diacetyl will reform later on in the secondary, keg or bottle.
    Krausening is...

  • Posted in thread: Czech Pale Lager from BYO on 04-27-2016 at 09:50 PM
    Mash pH is established according to enzymatic action during a particular rest. Mash pH below
    4.6 staggers enzymatic action. When the optimum temperature for an enzyme is used, pH should be
    optimum, as...

Following Stats
0 COMMENTS
POST A COMMENT