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  • Posted in thread: 100% Burnt Flour Beer on 05-01-2014 at 03:23 PM
    Why do you use fungus for saccharification rather than doing a traditional mash? Certainly that
    could be your easiest brew yet. I'm just curious.I don't know what could be simpler than
    browning some f...

  • Posted in thread: 100% Burnt Flour Beer on 05-01-2014 at 12:21 PM
    I guess brewing beer was too easy?Actually, this has been the easiest brew I've made.
    Previously, it was more complicated with the multiple fermentations and all, but if this works
    it definitely simpl...

  • Posted in thread: What happens to starch when it is browned? on 05-01-2014 at 11:35 AM
    I know that it undergoes the Maillard reaction and caramelization, but do not properly
    understand what these processes change the polysaccharides into. How is it different from what
    happens to monosac...

  • Posted in thread: Bananarama - Galaxy Single Hop Hefeweizen on 04-30-2014 at 06:37 AM
    I am not an experienced hefeweizen brewer, but certain yeast strains produce banana
    esters:https://www.wyeastlab.com/com_b_yeaststrain_detail.cfm?ID=135Yeast produce more esters
    when they are stressed...

  • Posted in thread: 100% Burnt Flour Beer on 04-30-2014 at 06:14 AM
    I then fermented it:196534The light grey-brown layer at the top is the krausen. The black layer
    above it seems to be.... trub? The fermentation is carrying away happily albeit a slow complex
    process.

  • Posted in thread: 100% Burnt Flour Beer on 04-30-2014 at 02:36 AM
    Where is the sugar coming from?From an addition of Rhizopus oryzae. It is a fungus used in
    making rice wine. The traditional method is to put rhizopus on cooled steamed rice and then add
    water after a...

  • Posted in thread: 100% Burnt Flour Beer on 04-30-2014 at 02:21 AM
    How did the starches get converted to sugar? What will the yeast be eating? Where did you come
    up with this idea?The starches haven't been converted to sugars. The yeast will be eating
    sugar. It is ba...

  • Posted in thread: 100% Burnt Flour Beer on 04-29-2014 at 05:01 PM
    I'm not sure what this would be classified as, but I don't think it's going to be beer. Burnt
    hopped gravy?My wife said her mom used to make gravy in a way somewhat like this.I just added
    the bugs int...

  • Posted in thread: 100% Burnt Flour Beer on 04-29-2014 at 04:18 PM
    Did it taste sweet when you had the flour in the water? Otherwise I don't see how this will
    work. You will get no alcohol, but the hop water may taste ok.No, it didn't taste very sweet if
    at all. Next...

  • Posted in thread: 100% Burnt Flour Beer on 04-29-2014 at 03:22 PM
    So, the recipe is as follows:4 liters of water1 lb of baker's flour4 grams of AmarilloI started
    by putting flour in a pan:196325I then burnt it:196326Finally, I added hops and
    water:196327Edit: *I the...

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