Recent content by ricenbeans

If you're not so concerned about it being gluten free, just add some 6 row malt. It is most commonly used to convert starchy adjuncts that don't have enzymatic potential like rice or corn. I've never used 6 row, personally, but I would think as little as one or two pounds in your mash would do...

I dont disagree with using a more flocculating yeast, but here is something to think about: no matter what yeast you use, it will settle in the bottle. a more flocculent yeast will be clumpy when you pour it out of the bottle. I like to drink the yeast, and the appearance does not bother me at...

one thing that was not mentioned is that 2-row gives more extract per weight. 6-row has more husk material that comes at the expense of the endosperm material (the starch to be converted during mashing). Malted wheat does not have the diastatic power that malted barley does, so a wheat bear with...

Chill haze can come from cold break in many cases. If you use irish moss, then there should be a nice sedimentation of cold break as you chill the wort. As much as I wish I had a counterflow chiller, it is nice to be able to chill in the kettle, then stir the wort in a whirlpooly motion. The...