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10-18-2011

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02-15-2015 1:29 AM

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  • Posted in thread: Whirpooling and trub reduction? on 09-29-2014 at 12:40 AM
    Well, opinions seem to vary based on googling "fluffy trub whirlfloc" but the general advice is
    to use 1/2 tablet per 5 gallons and/or add closer to the end of the boil (10 or 5 minutes).The
    kettle de...

  • Posted in thread: Whirpooling and trub reduction? on 09-29-2014 at 12:18 AM
    Are you using Irish moss or Whirlfloc? That kind of fluffy trub in the first photo looks like
    what you get when you use too much.

  • Posted in thread: Centennial/Cascade Millet IPA on 09-04-2014 at 01:29 PM
    I saw almost no rootlets on the CMC malt (same as with the Grouse malt) so maybe CMC has
    cleaned up their act?Thanks. That seems likely as it was right when they first started doing
    millet malt at any...

  • Posted in thread: Centennial/Cascade Millet IPA on 09-03-2014 at 05:39 PM
    Does CMC millet still come with a lot of the rootlets attached? Last time I used their malt
    (~2012) I spent a long time sifting and winnowing to get rid of them, because otherwise the
    taste was rather...

  • Posted in thread: Sorghum and Sorghum Malt, from the beginning on 08-26-2014 at 08:35 PM
    I'll ask Cynmar if they can ship EDTA to individuals. I've had good service ordering lab
    supplies from them for a few years now.

  • Posted in thread: Sorghum and Sorghum Malt, from the beginning on 08-26-2014 at 06:20 PM
    I'd be willing to try that out, but so far I haven't been able to find any food-grade EDTA for
    sale.

  • Posted in thread: Sorghum and Sorghum Malt, from the beginning on 08-21-2014 at 07:17 PM
    Hmm... more iron, could that explain the metallic flavor? Or is that too naive? :)

  • Posted in thread: Sorghum and Sorghum Malt, from the beginning on 08-21-2014 at 05:52 PM
    I will consult my gelatinizing chart but, I believe sorghum should gelatinize in the mid 150s
    F.Even if it were lower, you still benefit from the decoction because of the irregular
    modification from h...

  • Posted in thread: Sorghum and Sorghum Malt, from the beginning on 08-21-2014 at 05:42 PM
    I can't say I know anything about the chemistry, but since you're a chemist you might try
    looking up John Taylor of the Dept. of Food Science at U. of Pretoria. There are at least two
    documents I have...

  • Posted in thread: Sorghum and Sorghum Malt, from the beginning on 08-20-2014 at 03:45 PM
    I have read it in a few places that sorghum does still have a bit of the metallic flavor even
    when malted. I remember Bard's Tale beer having a bit of that as well, even though it's made
    from malted s...

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