Search results

Why exactly do all cereal mashes call for something like 10% barley malt in with the unmalted grains? Why not just boil the unmalted grains and add them to the main mash at dough-in so that the enzymes throughout the entire mash period have access to their starches, and thereby skip all the...

Just wanted to resurrect this thread and ask how your experiments with the yeast balls turned out. (Offhand, cider might not be the best thing to start with since the yeast balls/mold start out with sacchirifcation of starches before moving onto alcoholic fermentations. Ciders start with...

Yes.

I've got a trip coming up to Guangzhou, Kuala Lumpur, Singapore, Siem Reap, and Beijing. Anyone know of any breweries doing wild beers in those areas, specifically with locally harvested yeasts? I'd be willing to truck a few "liquid yeast samples" back to the US around May if anyone knows of...

VERY helpful. Thank you! I've got the apples in the freezer...

So I came into a bunch of apples today that call for a cider, but I don't have access to a fruit press. Could I grind these on my Corona mill? Or am I better off using a food processor and then manual pressing it in a colander? Would love some thoughts and advice on the most DIY cider you...

How did this turn out?

I once brewed a coffee stout that was pretty straightforward failure largely because the only coffee I have access to here in Bolivia is very fruity, bright, and has notes of milk chocolate. Unfortunately, paired with the roasted malts in an imperial stout, it gave off a really terrible...

I know I'm digging this thread up from the dark ages of 2007, but I don't access to any malted wheat here (I've tried malting my own twice, and it just ends up rotting and molding within two days), so is it worth it to try a hefe with just raw wheat plus a protein rest and/or boil?

I have a sour-mashed Oud Bruin that's ready for bottling, but it's a bit more tart than I'd prefer, and I'm thinking of blending it with some unoffensive mass market lager in order to both balance it out and make it go a bit further. That said, can I blend the 3 liters I have of the Oud Bruin...

@Johnnyhitch1: tasted fine, although I learned that Belgian yeast + wine yeast does not = Saison. Such is life. For the life of me I can't find a Saison yeast anywhere in South America. And thanks for the feedback! You're right on with cloudy and slick mouthfeel. @bobbrews: Yesssss...thanks for...

I have consistently had problems with head retention from my wheat beers. I brewed a batch of witbier utilizing S-33 yeast and 1/3 of the grain bill was raw wheat milled with the rest of the grain, as well as probably 10% pre-gelatinized oats. Recently I brewed a golden strong with the same...

I also have consistently had problems with head retention from my wheat beers. I brewed a few batches of witbier utilizing S-33 yeast and 1/3 of the grain bill was raw wheat milled with the rest of the grain, as well as probably 10% pre-gelatinized oats. Recently I brewed a golden strong with...

I think I've found a source of 5 gal recently used wine barrels that I can get access to. Can anyone recommend some FAQs or tutorials on the basics of barrel aging?

So, this week I might be heading up to Sucre, Bolivia, which is at 2750 m (9000 ft) and I want to take some homebrew with me to share with a brewer. I might also be going further to Potosi (4000 m/13000+ ft). If I take some bottle-conditioned brews, how likely is it that they're going to explode...

I'm planning an upcoming brewday where I want to divide my mash into three separate runnings (of about 1 gallon each), a triple parti-gyle so to speak. The mash would be primarily Pilsner malt, with hometoasted adjuncts of pale malt, amber malt, crystals 10 and 20, and maybe a bit of darker...

Ah, thanks for the input. Two questions, then: 1) I fermented it first with T-58, and added the Red yeast after a couple weeks, along with the 250 g of honey. If I make a starter with some fresh T-58, will the enzyme leftovers knock it out? 2) If not T-58, any recommendations to help me finish...

So, the only yeasts I can get here in Bolivia are the ones I pack in or the mysterious "Brewer's Yeast" available at health food stores for treating a variety of weird ailments. That said, I want to make a saison, and hearing that saison yeasts generally descend from red wine yeasts, I decided...

I don't make enough to ship malt into the country. I contacted the national association of breweries (you know, the massive ones that make various forms of pilseners) and they put me in touch with a maltster in Sucre (no website or anything). I live in Santa Cruz and get everything shipped on...

I'm going to resurrect this. I live in neighboring Bolivia, and face the same issue, except that ALL I can get is Pilsner malt. Specialty malts I have to toast and roast myself, which is fine--it's worked well. But the stout and porter I opened recently just tasted a bit too off. There was no...