Recent content by Marktic

Reposted from a thread on Milk The Funk... COVID warning If anyone is considering using their brewing sanitiser as hand sanitiser, please be aware that at least some brewing sanitisers are ineffective against viruses. I've only looked at StarSan, which seems to be most like disinfectant III in...

brewed and mostly gone... 5 Sacc Trois IPA w/ rakau and mosaic hops 5 Mosaic Stout 5 Vienna Bitter 5 Red IPA w/ chinook, rakau, and simcoe hops 5 Purple Lychee IPA w/ butterfly pea flower 5 Peach Pie Cream Ale 5 Session Ale w/ fuggles and mosaic hops 5 Bumbleberry Kolsch 5 Rye IPA w/ azacca and...

My attempt...it is very much an iridescent beer more than either exactly blue or purple. Out of my tap it is pure blue coming out, but once the optical path is more than a couple inches, it is purple. It looks great in glassware that has varying widths. I used 75g of the whole dried butterfly...

The pineapple kolsch I made (and sadly all gone now) used both real pineapple and a puree from amoretti. Pineapple can be a tricky flavour to bring forward so I would recommend drawing off an uncarbonated sample first and blend to taste to figure out an amount to use. The ratio for 4oz in 5gal...

Entered!

I have used over a dozen of their different flavors over the last few years. They do lots of different lines suitable for brewing (compounds, swirls, artisan, and the purees that you mentioned. You have to account for the sugar content if added at bottling time, or just add it after primary...

5 Porter 5 IPA 5 NE IPA 5 Milk Stout 5 Pale Ale 5 Honeydew Kolsch 5 Maris Otter/Mosaic Smash 5 Cream Ale 5 IPA 5 Stout 5 Rye IPA 5 IPA 5 ESB 5 Brown 5 Pale Ale 5 Pineapple Kolsch 5 Peach Pear Plum Sour 5 Oak Raspberry Stout with Brett brewed...but to be fruited and bottled in 2019 or 2020 10...

Canada, I would like to use this primarily in my fermentation chamber...although the greenhouse might take priority in the spring.

157RPM 3 Roller Mill The old motor I had laying around the shop had a little air compressor attached to it...I don't have the tank anymore, but after a few seconds of pressure build up in the hose, it will release a descent puff of air.

Thanks so much! Alcohol Acetate Transferase (AAT) was the answer. After a little research...AAT, is stimulated by strong yeast growth and is responsible for the acetate esters in beer. It sounds like different yeast strains will express AAT in differing amounts, such as in a hefeweizen yeast vs...

Hoping someone can shed some light on factors affecting ester production. As I understand it...an ester is formed upon a reaction between an alcohol, a fatty acid, and acetyl coenzyme A. Esters are linked with lipid synthesis. During strong yeast growth, the acetyl CoA pool is being used up in...

5.5 Brown Ale 5 Strawberry Milkshake IPA 5.5 Sweet Stout 6 Maple Sap Amber 5 Birch Sap RIS 5 ESB 4.5 Gluten Free Belgian 4.5 Gluten Free Pale Ale 5 Chinook/Cascade Pale Ale 5 Rhubarb Raspberry Wheat 5 Mandarina/Columbus/Mosaic/Chinook IPA 5 Sauvin/Cascade Black IPA 5 Nectarine Wheat 5...

In, thanks!

Brewing these two beers for a couple gluten free friends. Any tweaks recommended before I brew them up? I was also thinking of doing a shorter boil, any disadvantage to that besides hop utilization? This will be my first extract and first gluten free brew, so any help/tips are appreciated...

I have a birch sap Imperial Stout in the carboy which I used the sap partially in the mash and completely for the sparge water. I would have done a 100% sap mash, but with all the roasted grains and the low pH of the sap itself, the mash would have been just far too acidic. I also have a Maple...