Last Activity:12-21-2014 5:03 AM
Likes Given: 25
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Posted in thread: Wheat malt in an IPA??? on 02-11-2014 at 07:14 AM
These threads are not just for the posters but for anyone who have a similar question think of
them as Q&Asjoselima
Posted in thread: What's your green beer like? on 02-10-2014 at 09:05 AM
I tend to get a grainy and yeasty flavour in my young beer. The yeasty flavours are
understandable as a lot of the yeast is still in suspension. I believe that my crush is A-okay,
and I'm batch spargi...
Posted in thread: grain crush problem on 02-10-2014 at 06:03 AM
well, i live in korea and have to get supplies/ingredients shipped from the single good
brewstore on the other side of the country. i stupidly forgot to specify that the grain should
be crushed... i'v...
Posted in thread: Wheat malt in an IPA??? on 02-10-2014 at 05:52 AM
[QUOTE=basilchef;4165611]i have two pounds of white wheat grain to use up and i was thinking of
throwing in a pound into an up coming hoppy ipa. what are the effects of using wheat in an ipa?
Posted in thread: Wheat malt in an IPA??? on 02-10-2014 at 05:50 AM
I have a IPA recipe that calls for 4 lbs of American Malted Wheat of a 12 pound grain bill so
33 percent. The excess protein will definitely provide a nice white tight resistant head. It
adds a slight...
Posted in thread: batch has TONS of sediment on 02-03-2014 at 05:51 PM
Secondary not necessary your right but doesn't hurt. Using two stage fermentation will prevent
amount of sediment at bottom of kegs and bottles.joselima
Posted in thread: all grain brews keep coming out with the same bitter taste... on 02-03-2014 at 03:46 PM
Term is 'crushing grain' not 'pulverizing grain'. BJCP-Josejoselima
Posted in thread: What's your green beer like? on 02-03-2014 at 09:28 AM
The yeast does wonders. Yeast just don't convert sugar to alcohol also removes those unpleasant
flavors like diacetyl buttery etc. Be patient let yeast do its jobjoselima
Posted in thread: Mashing longer to compensate for too high a mash temp? on 02-03-2014 at 09:23 AM
Mashing for to long can cause other issues to beer. Like a Husky not to be mistaken with grainy
which is appropriate for some styles. On the other hand husky is not a appropriate
characteristic for a ...
Posted in thread: all grain brews keep coming out with the same bitter taste... on 02-03-2014 at 09:17 AM
Astringency is the problem. Ways to prevent astringency one big mistake that we are all guilty
of is over crushing grain which allows the tannins of the grain husk to get in beer. Another
cause is spa...