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Join Date:

11-05-2004

Last Activity:

08-30-2015 4:43 PM

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LATEST ACTIVITY

  • Posted in thread: Sodium Chloride for Water Mods on 08-30-2015 at 04:42 PM
    I'm watching the totals for each. My water is crazy alkaline, so I'm using gypsum to get my
    calcium up and my RA down.With very alkaline water it's usually a much better idea to either
    dilute or make ...

  • Posted in thread: History of decoction mashing is... ...wrong? on 08-27-2015 at 10:18 PM
    My understanding is that AB performs a cereal mash, which is a pseudo decoction, which when
    combined with the main mash raises the temp. So yes, an infusion ramp mash.Well, a cereal mash
    and a decoct...

  • Posted in thread: Pilsner recipe all grain on 08-25-2015 at 10:19 PM
    Unless you want a Sam Adams like color I'd choose a lighter crystal than 40L. I also agree with
    kh54s10 that a full pound is too much here, that's 6%. I'd suggest about 1/2 lb of a light
    crystal/CaraH...

  • Posted in thread: Carapils... steeping or mashing??? on 08-24-2015 at 02:17 AM
    CaraPils can be treated as a crystal malt and steeped. CaraFoam from Weyermann, another dextrin
    malt, does have both starch & enzyme content. It will work best if mashed but can be steeped
    with some e...

  • Posted in thread: Infusion, Decotion, Sparge (Clarificaiton needed) on 08-21-2015 at 03:50 AM
    Or I could just do a calculation to add water to the original strike water to bring the temp
    up to 168That's the simplest and easiest way IMO and what I would recommend. but that would
    take away from...

  • Posted in thread: History of decoction mashing is... ...wrong? on 08-14-2015 at 10:22 PM
    AB does ramped infusions, not decoction. Some interesting stuff there.So, the thermometer
    reason goes out the window. Also, without thermometers how would a German brewer know how much
    to decoct, let ...

  • Posted in thread: How do I avoid grassy flavors in well hopped beers. on 08-10-2015 at 10:39 PM
    Large volumes of hops can leave grassy flavors sometimes just because there is so much plant
    material. Usually a longer conditioning time will mellow it.

  • Posted in thread: Hacker Pscorr Dunkel on 08-08-2015 at 03:01 AM
    Anybody ever hear of this beer? Went to the Gasthaus pub in Peachland the other night and had
    one as it was a dark beer on tap and WOW! What great tasting beer. Love to find a recipe to
    clone it if an...

  • Posted in thread: How do I mash flaked wheat? on 08-06-2015 at 02:34 AM
    Due to a windfall of fresh fruit (read zest) and my LHBS's shortage of Saison yeast, I find
    myself brewing something completely different (for me) -- a Witbier. My recipe has 42% flaked
    wheat and 10% ...

  • Posted in thread: Special B has got to go....... on 08-06-2015 at 02:31 AM
    After much thought on the subject, I will be abandoning Special B use for good.It doesn't
    produce, for me at least, anything considerable that CaraMunich couldn't do in it's place. It's
    grainy and too...

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