Recent content by roadkizzle

That is NOT a Maillard reaction. That is just boiling the water from a liquid. It is just reducing the water content from the wort. If you made 10 gallons of 1.025 wort then boiled it for a few hours to get 5 gallons of 1.050 would it be noticably different than just boiling for 30 minutes to...

I don't think taking any wort out of the boil just to boil it will necessarily do anything special. What do you think that boiling wort will do that boiling wort doesn't already do? There is a LOT of convection, liquid movement during the boil. The liquid can't get over 212 Fahrenheit because...

What was your hopping schedule for this?

I've thought about that myself. I made a couple of attempts at it using all German malts. I ended up trying Santiam hops because everything that I saw said just that they tasted like Tettnanger and I was struggling to find a reasonable lb of Noble hops. It ended up tasting like orange...

I know of two new small maltsters in Texas. One in Fort Worth is called TexMalt and one just outside of Austin is called Blacklands Malt. The LHBS stores that I buy from have 1-2 malts from them normally, and I like trying to use them. I am definitely interested in the variations in malt and...

Well I doubt people on here will specifically know that beer. But from looking at their website the Eder Export has a starting gravity of 12.5 Plato which comes out to an OG of 1.050. Then it's 5.5% abv so am I correct in calculating a FG of 1.008? I assume it's correct because their...

Blue Owl Brewing in Austin, TX has this philosophy. Their entire lineup is soured versions of regular beer styles.

I will say without a doubt the demographic targeted by clone beer kits is a different demographic that spends their time on forums like Homebrewtalk. That isn't to say there aren't forum posters who do because there is always overlap. We don't all have the same inspirations (or aspirations)...

But I wasn't even only wondering about sorghum, but other grains. I am wondering what unmalted wheat would be like in a light lager. I know it's used in witbier but what happens when you take away the spices and Belgian yeast. What kind of beer would take the nutty flavors of buckwheat and be...

Yes adjuncts are about improving the starch-protein ratio. Sorghum also has a good quantity of starch and the studies I found appear to seem fairly similar to corn from that perspective as an ingredient. As I said I am wanting to make a pale lager with adjuncts, something like an American...

BYO had an article where they say sorghum was used by some American breweries in the 40's but unspecified "quality problems" led to it not being kept on. https://byo.com/mead/item/94-adjuncts-explained Sorghum is widely used in Africa, and there are many studies that I've found about Sorghum...

So I'm thinking of making some American Light Lagers but after driving through farmland in Texas I was wondering why breweries only seem to use corn or rice. I was thinking of getting some sorghum, grinding or milling it up and using it as an unmalted adjunct at about 20% of 6 row lager...

Well. I've previously made an attempt at a beer somewhat similar... But not on the maltier red ale style. I was attempting to make something like an export lager but using english malt and hops. Mine was 80% Maris Otter, 16% biscuit, and 4% crystal 60L. Then a combination of Willamette (My...

The poster you're quoting has the location set as Bruges, Belgium... It is not much work to get to Germany from there... That said... It may still be this poster just hasn't had a good pilsner... When I spent my summer in Dortmund I was planning for a weekend trip to Bruges so I was asking...

One thing that I've experimented VERY little but want to play around more with is basically an easy way to make wort sodas. But I think that if you just carbonate full strength wort it will be sickly sweet and really not very enjoyable. What I tried was brewing a pilsner, then filling half a...