Last Activity:09-17-2013 1:08 PM
Posted in thread: Recreating Medieval English Ales on 04-23-2013 at 09:23 PM
It is a problem with old recipes because the grains they used don't exist anymore and the
malting has changedNot nearly as much as you might think, at least if we're talking 13th
century or later. The...
Posted in thread: Brewing beer without malt AKA Maltless Brewing on 12-11-2012 at 08:58 PM
I'm exceedingly interested in this work. I've been researching historical beer production
techniques. I've been developing a hypothesis that malting (as we know it) is not technically
necessary for th...
Posted in thread: Gluten-Free Barley Beer on 01-17-2012 at 04:23 PM
[quote=KevinM;3663631]Since you brought it up, I found this somewhat interesting lately: What's
In A Beer?That was a damn fine article. It confirms my suspicions that the majority of
ELISA-based test ...
Posted in thread: Gluten-Free Barley Beer on 11-25-2011 at 06:04 PM
Part of the problem is that there is very very little clinical research tying various gluten
sensitivities to various protein markers.So, different people could react to different
components of the gl...
Posted in thread: Gluten-Free Barley Beer on 11-23-2011 at 05:07 AM
So, my girlfriend is gluten intolerant. Being arrogant, stubborn, and resourceful, I decided
that I wasn't going to let something stupid - like nature - get in the way of her ability to
enjoy beer. Al...
Posted in thread: Help with my first all-grain imperial stout on 04-15-2011 at 05:46 PM
OK, this has made me feel a little better about adding all that chalk and baking soda. My
primary concern was just that I would overload it with too many other minerals. I estimate that
I'll need 15 g...
Posted in thread: Lower efficiency with smaller batches? on 04-14-2011 at 09:03 PM
I've found that equipment losses become more pronounced with smaller batches. Maybe you leave a
quart of wort behind in the boil kettle, mixed together with hops and coagulated protein. Well,
in a 5 g...
Posted in thread: Help with my first all-grain imperial stout on 04-14-2011 at 08:51 PM
So, I want to brew an all-grain RIS. It's a re-tooling of the very first beer I made, a
partial-mash RIS. The partial mashing was easy, as the specialty grains only required steeping,
and the extract ...
Posted in thread: Culturing Lactobacillus and Pediococcus on 10-07-2010 at 11:54 AM
I responded to a thread about Lactobacillus culture a while back. trickiest part is the
preparation of the media for propagation. Standard malt extract agar won't work.EDIT: Ah, I
think someone else ...
Posted in thread: Batch Sparging Poll on 10-06-2010 at 02:06 AM
Mash at 1.25 qt/lb and do a double batch sparge. 10 gallon batch sizes. My first runnings is
usually around 4 gallons, so I do two 4 gallon sparges for 12 gallons pre-boil. Been nailing