Recent content by dubiouschewy

Golly.... ya hit a pause on the homebrew hobby for a couple years, and come back to a longish thread on think you made! All these improved versions are super awesome-- I especially dig the replacement of the wire tie with a silicone bandy thing or 3d printed custom piece! The morebeer kit and...

That Ood might have to go on the label..... or might that get taken the wrong way somehow? :) Thanks for the insights! I considered making a mead, but, well, I like beer better. However, some honey or other simple sugars will almost certainly come into play! After reading a bit about...

So we are expecting our first (human baby) at the beginning of November. I'm pondering brewing a beer that we save until this little future-adult's 21st birthday....not a single bottle opened before. Other than general enormity, any thoughts recipe design?

Brainstorming a project and wondering if any of the metallurgists 'round here could suggest a source for a beer safe material that will respond to rare earth magnets. Ideally, it'd be available in 1/4" rod or 3/8" ID tubing. I know some grades of stainless steel are magnetic, but also...

Just to re-emphasize that DMS is an acceptable flavor in many beers with Pilsner malt or adjuncts, I copy/pasted the relevant parts of the aroma descriptions for BJCP styles with DMS listed as acceptable, expected at low levels, or as a key component. For No-Chill brewing, the question isn't...

On the subject of DMS, I WILL say I just brewed a 95% pilsner/5% toasted oats blonde ale (OG 1.048 FG 1.011) just to see what the DMS levels were like. Not gonna lie, there's substantial DMS in this beer... I'd call it out of style for a blonde, but not really sure if it'd be out of style...

Putting together a presentation for my homebrew club on BIAB + no-chill brewing, so my mind has been on the subject again, and I've been doing some reading. One interesting thing I've learned is that DMS is present at some level in all beers, in fact, it's a pretty key flavor component in...

I guess mine would be this thing... it's a dip tube replacement that floats in your beer, pulling liquid from the top instead of the bottom. https://www.homebrewtalk.com/f51/floating-dip-tube-275638/

Consider me entered!

I would guess that the other recipe was not using malted quinoa. In this case, cooking the quinoa would denature the enzymes and so keep any conversion from happening. The other trick is figuring out whether the enzymes necessary for something like a beta-glucan rest is present in the malted...

Haven't updated in awhile, but the float tube has been in regular operation for some time now, and it works great!

Interesting bit in the first linked paper notes that uncooked sweet potato is especially resistant to amylase, and that after cooked, the easily hydrolysable (converted) starch content increased from 4% to 55%. Interesting that it's still only 55% after cooking. I have no idea off the top of...

I am super interested in this experiment! Have you had any results yet? I'm more interested in using sweet potatos as a source of beta-amylase than as a sugar source... with the koji providing the alpha it would be very interesting to see what comes of it!

The 1wire sensors are unreliable over 180, not sure by how much.

That said, if you're aiming for eventual temp control instead of monitoring, I'd get all that worked out with cron and bash scripts before jumping into websites and ipad apps. But then, I'm alot better at the CL than web developing.