Last Activity:02-21-2014 7:06 AM
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36 Likes on 29 Posts
Posted in thread: Decoction vs melanoidin malt on 01-10-2013 at 11:19 PM
If tasters struggled to identify how and which beers are different in the most extreme case,
how would making the beers more similar yield better results? But, if you think your experiment
would be mo...
Posted in thread: The Braumeister electric brewing system. on 12-14-2012 at 03:33 PM
I lived in an apartment and did all-grain on the stovetop. You just need two pots and a cooler
mlt (or just a bag if you're doing BIAB). I think Blickmann systems are also needlessly
Posted in thread: Brewmasters Warehouse on 11-29-2012 at 09:35 PM
Ed - I seriously appreciate you taking the time to address some of these issues. That said, I
have to echo Malfet's experience: In each case, what bugged me was that I didn't even find out
until a we...
Posted in thread: Decoction vs melanoidin malt on 11-04-2012 at 05:14 PM
The triple-decocted beer was described as less malty than the melanoidin malt beer. So if you
want malty, don't expect a decoction to automatically give you that profile. There was
definitely a very s...
Posted in thread: Grapefruit Stiegl Radler Recipe on 11-04-2012 at 04:44 PM
Well, I don't recommend fermenting 100% grapefruit juice. I think it's too acidic for the yeast
to work happily. With staggered nutrient additions, it still threw a lot of sulfur. It's
dissipated a bi...
Posted in thread: Decoction vs melanoidin malt on 11-03-2012 at 08:50 PM
Very interesting and well done. You probably should have done the comparision with single
dedoction, or at most a double decoction. Most German Breweries have moved in this direction
due to better qua...
Posted in thread: Sour wort berliner project: advice needed on 10-19-2012 at 05:43 PM
I only use wild Lacto bugs. Not sure what mix I'm getting exactly, or how many strains. I keep
one bucket full of pale soured wort and one bucket full of dark soured wort, and I blend those
to taste. ...
Posted in thread: Sour wort berliner project: advice needed on 10-19-2012 at 02:08 PM
I've never had a problem with lacto infecting my fermenters or bottling bucket. It can't
survive 4% ABV or 20 IBUs or eat dextrins, so even if some does carry into the next batch, it
doesn't pose near...
Posted in thread: Replicating methode champenoise in keg on 10-13-2012 at 10:17 PM
I don't think what you're talking about is possible. This is basically the method I use:
don't know how you'd apply that to a keg.
Posted in thread: 300 IBUs on 09-23-2012 at 09:07 PM
Can I make up my own IBU equation, and then claim my beers have 1000 IBUs?