Recent content by XpeedeeX

You need to be careful because if you try to ferment a wort that is 75 or 80% rice you have very little yeast nutrients that are normally provided by the malt so I would suggest buying some yeast nutrients to add to the fermentation

This is an interesting question because there a some people that believe that the amount of protein breakdown that can happen in a protein rest is next to none. The reason being is that the enzymes are very heat sensitive and are denatured during kilning. The people who think this believe that...

Big breweries will have a three part brewhouse: the mash mixer, the lauter tun and the boil kettle. The mash mixer is used to keep the entire mash at the same temperature. If there was no mixing mechanism then there is a good chance that the mash wouldn't be a consistent temperature. All mash...

Don't know what BIAB means but here is some food for thought on mash thickness. Most breweries will have a mash thickness of 4-5:1. This is because the more concentrated the starch molecules are the more they inhibit the enzymes to work at their maximum speed. However a thicker mash will protect...

This is a tactic that some breweries use because the first runnings of the mash are of the highest gravity. What you leave behind is small amounts of extract that are stuck between the grains.

First of all you are dong a decoction mash. A decoction mash is defined as taking portion of the mash and boiling it. No matter the amount of the mash you take out it is still a decoction. The reason the decoction mash began was to account for having under modified malt. Boiling a part of the...

First off, low alkalinity is desired. High alkalinity extracts astringent, harsh, bitter, and colored substances from raw materials. Hardness, gained from calcium and magnesium ions in the water has the effect of reducing the pH of the mash and wort. This lower pH favors mash enzymes and there...

Hey all, I came up with this recipe for a Russian Imperial Stout, but I do not have brewing software to tell me the specific specs for the beer. If you all could give your thoughts about it that would be great. Thanks for your help. Batch size: 3 Gallons 9# 2-Row Pale 1# Oatmeal 1# Chocolate...

I used cloves in a beer and I added way to much. All you could really taste was cloves so start out really small (like teaspoon amounts) for a 5 gallon batch

Im curious how this method does not cause tannin extraction. Im currently reading up on decoction mashing and this is the most confusing part for me. I have read in so many places that when adding water that is too hot, like sparge water, it can cause tannin extraction. So when you boil the...

I saw this and was curious if this will work? What will happen?

I have been wondering if that was possible to do as well. Would you have to worry about cleaning the fermenter or would it not matter since its all the same yeast?

Firstly you shouldn't be adding hops during the steeping process. You should steep the grains at around 160 degrees fro 30 mins then heat up to boiling then add the DME bring to a boil, wait for the hot break, then start your hop additions. You wont get anything from adding hops during the...

Yes the gauge that tells you how much gas is left is what i am talking about. But that makes me happy that it does that because I was freaking out.

How much CO2 do you guys go through while trying to carb? I kegged my beer tuesday with a full 5lb CO2 tank and the gauge is already down into the red area where it says it getting low on CO2. Is this normal? Also I have the 5lb tank in the kegerator, does that effect this at all?