Recent content by bayern-kaiser

in case no one has recommended this yet corn malt is rather delicate, if you want to ensure proper conversion do not dry it before the cereal mash, dryed corn malt will have a dp of 40 at best and typically much lower due to excessive temperatures during drying, but wet it can have a dp in the...

if you really wanted to do this with a plain steel drum what you would do is set a fire inside and burn off all paint/lining then repaint it with some food grade/ high heat enamel or ceramic coating ( expensive stuff but will survive a direct nuclear strike) and slap some high heat paint on the...

hello all i'm currently planning a Russian imperial stout to be ready by Christmas and I was looking forward to seeing your critique so here we go 5 gal batch expected og : 1.125 expected fg : 1.025 expected ibu: 70'ish expected ABV: 13% grain bill 5# pale malt 5# light munich 2#...

I've has mashes have an OG of 1.175+ but it was destined to be homemade bourbon! the hydrometer didn't float it layed on it side

watch out though there are several considerations to take first. 1. green malt has a much higher DP than any base malt I found some data from a study on green malt of various grains and found that green barley malt can have a DP of 1200! compare that to 6-row's 150. of course this was allowed...

if you really want to understand what it takes to get yeast up to the 20%+ level look at this article guy wrote about making a 120 min ipa with an OG of 1.200 http://www.homebrewchef.com/120minuteIPArecipe.html for a high octane yeast just look at WLP099 - super high gravity yeast. this stuff...

I would recommend white labs I think it's WLB500 it's a trappist ale yeast, when you ferment at 70-75F (which most trappist brews are fermented at 75F) it produces more fruity esters which give Belgian trappist beers their iconic aroma this yeast produces more earthy, bready aromas if it...

I said I've never brewed beer before, so i'm a bit confused about the usage of hops and wasn't sure exactly when during the mash schedule I should add them but I only have a 5 minute margin for error so it really wont make a difference, like I said just something I was mildly concerned about...

I would say to go with baby steps, ease them from light American lagers to munich helles to Dortmund exports and then onto kolsch and Oktoberfest and for their first dark bier ignore English or irish stouts, too bitter they will regect it immedietly, start with a schwarzbier.

tomorrow I begin my first batch of beer ever. I have decided that I will do an all-grain 5 gallon batch of Belgian style blonde ale. now I know what you are thinking, " he's crazy, going all grain on his first batch ever!" well I'm not crazy just one of those people who believe that extract...