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10-05-2015 10:08 PM

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  • 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...

  • Posted in thread: Mashing too long??? on 04-03-2015 at 02:18 AM
    "The iodine test showed mostly light brown/amber, but after several seconds, I noticed a filmy,
    diffuse black haze forming on the top of the puddle (I do this on a white saucer). I'm guessing
    this was...

  • Posted in thread: 30 min mash Success! on 04-01-2015 at 12:56 AM
    I did a Hochkurz mash with a 30 min rest at 145 and a 45 minute rest at 160. While in the 145
    range I did two iodine tests at 15 then 30 min, both were positive. It could be that the lower
    temp won't ...

  • Posted in thread: God awful efficiency on first all grain brew on 03-29-2015 at 03:09 PM
    It is all part of the learning curve. You probably did a lot better than most first timers, me
    included. Instead of infusing water for temperature maintenance or for reaching
    saccharification temperat...

  • Posted in thread: Pilsner Malt Protein Rest on 03-22-2015 at 04:14 PM
    "Furthermore, 145 is hot enough to gelatinize starch if given a 10 to 15 minute rest."A, you're
    kind of right. It will, as long as mash pH is low enough. It takes a very long time for it to
    happen and...

  • Posted in thread: If You Don't Fail, You Aren't Innovating on 03-21-2015 at 09:57 AM
    "If you don't fail.... You truly are NOT innovating. Success is gratifying, failure is
    educational..."If you fail, you can truly end up dead. Then, others can learn from your

  • Posted in thread: Pilsner Malt Protein Rest on 03-20-2015 at 01:17 AM
    "The idea behind the Schmitz process is to produce as much "decoction flavor" as possible with
    a single decoction boil when using modern, highly modified malts." Very interesting. The
    Schmitz method i...

  • Posted in thread: Pilsner Malt Protein Rest on 03-19-2015 at 12:14 AM
    A rest at 122 to 128F is an albumin, phytic acid rest. Albumin is an old name for the right
    protein beer needs. The 130 to 135F rest is a proteolytic rest. Basically, the rest reduces
    beta glucan. Oth...

  • Posted in thread: How do I calculate the propane I need for a brewing session? on 03-16-2015 at 11:17 PM
    Here, so your heart won't hurt.One gallon of propane is burned in one hour, with a burner rated
    at 95K BTU. Regardless of what it is heating. You can't use the one pound one degree thing.
    Because it t...

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