crimpshrine27

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• Posted in thread: What kind of Nitrogen is in wort? on 10-26-2009 at 06:55 PM
  I can't quite comment at the moment between the difference of specialty malts except that I'd
  reckon that a better fermentation performance, if there is one, would probably be due more to
  an acidifica...

• Posted in thread: What kind of Nitrogen is in wort? on 10-21-2009 at 11:16 PM
  Kudos on the specifics! What does FAN stand for, free amino nitrogen?aye that's right, yeah
  should have said! it's a bad measurement though, really broad and misses out on the detail. the
  devils in th...

• Posted in thread: What kind of Nitrogen is in wort? on 10-21-2009 at 02:41 PM
  Yeah mostly amino acids but also some di- and tri- peptides (2 or 3 amino acids joined
  together) ammonia and urea will be taken up in the beginning. These make up FAN (the measurment
  brewers and malts...

• Posted in thread: No foam from all-grain aeration. on 05-21-2009 at 11:36 AM
  I wouldn't be too concerned about not using speciality grains for foam - standard malts still
  give plenty of head forming molecules as most loss of foam comes from anti-foam entities. Foam
  is made by ...

• Posted in thread: Chill Haze??? on 05-21-2009 at 11:09 AM
  relax man, your beer's still pretty green! You're still going to have yeast in there and chill
  haze too. They both settle out in conditioning normally, give it another week to ten days and
  you should ...

• Posted in thread: What is happening in my secondaries!? on 05-12-2009 at 01:32 PM
  Ethanol actually has a very high flavour threshold. Try mixing a decent vodka with water until
  you can actually taste it, most people find it quite hard. When you smell/taste something like
  rubbing al...

• Posted in thread: Preventing Chill Haze with Mash Technique on 03-23-2009 at 10:05 AM
  chill haze is different than starch haze. Starch haze should be present regardless of
  temperature. Good mashing should prevent it by complete digestion of starch. Chill haze only
  forms at lower temper...