Last Activity:07-29-2009 1:30 AM
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Posted in thread: Maltodextrin at Bottling Time on 10-29-2007 at 03:35 PM
All good points. Didn't even think about the corn sugar altering the taste/mouthfeel, but it
would. Still deciding whether I want to add the MD and taste or just take my best guess and add
it all at o...
Posted in thread: Maltodextrin at Bottling Time on 10-29-2007 at 01:18 PM
The plan was to just dissolve the stuff in the saucepan along with the corn sugar for priming
only using the amount of water I'd normally use for the priming solution. May need to add a
little extra w...
Posted in thread: Maltodextrin at Bottling Time on 10-29-2007 at 06:29 AM
I started out at 1.056 and ended up at 1.009. According to the recipe I was following, should
have been closer to FG 1.013. Maybe my mash temp got a little lower than expected. Who knows.
Tasted it wh...
Posted in thread: Maltodextrin at Bottling Time on 10-28-2007 at 10:54 PM
I got higher than expected attenuation with my IPA and it is tasting dryer than I would have
liked.Since maltodextrin is supposedly unfermentable, is there any harm in boiling some (maybe
4-6 oz.) alo...
Posted in thread: Batch Sparge Temps. on 11-14-2006 at 02:17 AM
Sounds pretty fool proof then. As far as the first infusion, I doubt I'll be able to add enough
near-boiling water to the 150 degree sweet wort already in the tun to bring the temp inside up
to 168 wi...
Posted in thread: Batch Sparge Temps. on 11-13-2006 at 11:43 PM
Figured I'd try batch sparging for the first time on my California Common. It will be about
10.5 lbs of grain. For the first infusion of the sparge, just going to add some boiling top-up
water after t...
Posted in thread: Anchor Steam mash on 11-09-2006 at 05:25 PM
I agree with the Baron in so far as the protein rest being a waste of time in this case since
you (I'll assume) are likely using highly modified malt (like most of us). :) I was hoping this
would be t...
Posted in thread: Anchor Steam mash on 11-05-2006 at 05:39 AM
The 90 minutes definitely seemed completely unnecessary to me as well. I'm also wondering how
important that protein rest is with well-modified 2-row. Think he recommends it just to reduce
Posted in thread: Anchor Steam mash on 11-04-2006 at 09:51 PM
I was looking in Szamatulski's Clone Brews book at an Anchor Steam clone that uses 9 lbs. US
2-row and 14 oz of crystal malt for the grainbill. What gets me is that the book recommends a
protein rest ...
Posted in thread: Rare Brews on 08-07-2006 at 10:14 PM
Awesome. Expensive, yes. But it is good to know there is somewhere out there who has it if I
get a wild hair... or have a few too many and decide to go on an online beer raid.captaineriv