Recent content by instereo13

I did a 50% rye beer with hulls and it was horrible. It took 3 hours to sparge. FYI

just to clarify: no human pathogen can live in beer....right?

oh boy. I'll feed it to the dog first. Wait. make that the mother-in-law. So, best practice for producing your own lactic acid is to pasteurize it at 140 BEFORE you add it to the mash?

pg 132-133. He talks about the clostriduim bacteria which will turn the mash rancid if it sits below 140. I let this mash sit for 3 hours at 150 so I'm hoping all is well

So I'm wondering if I f-ed up yesterday. I have moderately hard water and was brewing a rye Saison so I decided that some lactic acid would be just the ticket to lower my ph. 5 days before brew day, I put 2oz of pils malt in 120* water and let it get nice and stinky. then on mash day, i...

the simple answer is yes. I upgraded to 1/2 and it cut my cooling time in half. $10 well spend IMHO

you subject line caught my eye. I love that album. anywho, I had a sparge that lasted an incredible 3 hours yesterday. I don't think this has anything to do with your problem but I felt a need to contribute jason

I vote decoction. You can kill 2 birds with one stone. you can start your infusion mash at 122 which is prime head retention forming time. pull a decoction, boil it, then add it back so you'll then hit your sacc temp (145-150). I did this for a saison and it ruled and was really really really easy

What's do you fine folks think a little chocolate rye would do for this beer? What if I added it late in the mash? say 8oz for a 5 gallon batch. is it not needed since I'll already have 6# of rye malt?

fruity yeast (pear, apples) plus citrus hops(grapefruit, pineapple) equals drool

I threw this out on the recipe threads. Wheat IPA saison. enough said

caraway instead of coriander sounds delicious

which ones would you like?

Did anyone else read the Zymurgy article about saisons? if not, I'll update you on some of the ideas. Wheat IPA saison pumpkin saison black saison sorry, I've already drooled on my keyboard and must stop now

I' on a saison kick. I was planning a 50% barley, 50% wheat saison but I gots to a thinking and I think rye might add a nice bit of spiciness to the saison. How much rye can be in a grain bill with out ruining it? I'm doing 5 gallons so I was thinking: 6 lbs of pilsner 6 lbs of rye...