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In the interest of science, I'm trying to gather some info on the use of various protease enzymes to clarify beer. Has anyone used a serine protease like papain conjugates or Amino-Quik? Or a proline endoprotease like Clarity-Ferm? I've been reading through old threads and other websites and...

It's something to the effect of any fruit or berry which is produced in the state.

That's a beast of a smoker... Looks like you could fit half of a hog in that thing.

Right now I'm smoking on a large thin-walled rectangular grill. I keep a fire going in an old rusty springform cheesecake pan with the bottom removed, and keep it pushed as far away from the top vent as I can get it, with the meat directly under the vent. I prefer it when I'm just smoking one...

"Non-traditional" is pretty subjective. Add deviled eggs, and it sounds like a proper Easter Sunday in the South!

Since the weather was particularly nice today, I decided to get up early and throw a bone-in shoulder on the smoker. It's already starting to bathe itself in that luscious porcine goo as the heat, brown sugar, and hickory smoke work their magic. Only 8 more hours to go... What's your...

CO2 is one of those substances with has decreased water solubility with increased temperature; It is more likely to dissolve at low temperature and high pressure. Its dissociation product does produce carbonic acid in solution, but at room temperature, the vast majority is present as dissolved...

You definitely need to add pectic enzyme with that much fruit, or your beer will be hazy and take forever to finish fermenting. Add the enzyme below 140*.

You could probably take a couple ounces of the lightest roast coffee beans you can find, or even green coffee if you have a source for it, mill it in a food processor, wash through a filter with a couple ounces of warm PGA, and let the liquor evaporate in a glass pyrex dish. Reconstitute with...

I haven't tried the kit in question, but I have had nothing but positive experiences with AHS. Shipping is very reasonable, and quick. The grain bill combining option they offer is a big plus, the grain is usually cracked well, and I've never received liquid yeast from them that was over a month...

Victory!!! Thank you House of Representatives! I'm ready to brew my first Legal batch in July now.

Fingers crossed! I will be watching in anticipation.

Galactosidase enzymes would be my guess. They convert dextrines and some other unfermentables into simpler sugars. Which would explain why low-calorie beer tends to be so watery.

It wasn't very peppery, the spiciness came through more as a clove or anise flavor. I only had 3 oz of hops in my recipe, though, and it was barely discernable. You may not be able to notice it with that much hop (assuming a 5gal batch).

Did you happen to take any pH readings before and after you mashed the cake mix? I'd be curious to see how the leavening in the mix affected the mash dynamics. The layer could be dissolved starches that didn't get converted. Also, cake mix usually contains some hydrogenated oils. It's possible...

I've only used T58 once, it didn't seem to ferment nearly as vigorously as US05. I think the 05 would finish out before the t58 got a chance to work its phenolic magic.

That's a cool concept. I wonder if the cherry flavor will carry over well to the finished product?

I want to try mashing a box of whole grain cheerios.

Maybe if they brewed beer with that water, they could drink it. :confused:

Yeah, that tends to happen when people who can't (or won't) support themselves decide to reproduce.