Last Activity:07-27-2015 2:09 AM
Likes Given: 2
9 Likes on 9 Posts
Posted in thread: 100% Oat Beer on 07-28-2015 at 01:21 AM
scubahoundWell yes, lack of demand feeds into lack of experience. But I take your meaning, this
might be a perfectly good base grain, there just isn't demand for specialty oat malts out
Posted in thread: 100% Oat Beer on 07-28-2015 at 01:19 AM
Ahem!.......There are more than a few S.M.A.S.H. fans out there.(Single Malt And Single
Hop)Plus a few classic styles can be done that way (with a single base malt used)Marris Otter &
Fuggles or EKG--...
Posted in thread: 100% Oat Beer on 07-27-2015 at 02:06 AM
Nice! Thanks for the link and the (ongoing) experiment scubahound! I've wanted to make an
all-oat malt beer since my issues with barley beer became clear, but the cross-contamination
inevitable from a...
Posted in thread: Attenuation of GF Grains on 07-04-2015 at 05:11 PM
You could check some recipe threads where they used millet as the base to see if other people
reported FG; that might give you some idea what you can expect. A lot of people here use
enzymes in the ma...
Posted in thread: Attenuation of GF Grains on 07-04-2015 at 05:09 PM
I don't think this is a loaded question. The attenuation of beers can differ substantially
based upon mash temperatures and base ingredients. There are a variety of compounds that can
increase the gra...
Posted in thread: Brew experiment on 06-20-2015 at 09:46 PM
FWIW, the enzymes you use will change the properties of the finished beer quite a bit. So
that's a variable to take into account. If you use a combo of alpha and beta amylase you'll get
a different FG...
Posted in thread: Brew Room Overheated! on 01-28-2013 at 08:11 PM
My. We've had pretty big temps swing here too this winter, but I agree that may be a bit much
to deal with. A water bath helps, but there are limits.Even a fairly stable first week would be
fine. A sl...
Posted in thread: Do I need to add more yeast?? on 01-28-2013 at 08:07 PM
I think it will! :drunk: Maybe try rehydrating the yeast this time. It's usually not necessary,
but it's not hard and does help yeast viability considerably. If it doesn't go give a
shout-out, cause t...
Posted in thread: Brew Room Overheated! on 01-28-2013 at 02:03 AM
Ghetto lagering just means you ferment the beer in a place that has a cool enough ambient temp
to ferment at lager temps - about 48* or so is ideal, but somewhat higher is also fine.For
about 6-9 mont...
Posted in thread: Do I need to add more yeast?? on 01-26-2013 at 09:37 PM
Alright! I'd go ahead and pitch more yeast. Also add some yeast nutrient and aerate the beer
somewhat. Give it the best chance possible of restarting. Maybe there was something wrong with