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I think you would risk extracting tannins from the grain husks during the boil. It might be noticeable or it might not.

had some RIS last night , coffee this morning

lagering a smoked grodzisky

Did you recently start using a new kettle? All I can say is I had a "mettallic" taste in my first batch , less so in second, and even less so in third, only thing I can think of is my kettle needed to be used a few times. That shouldnt be the case with "stainless" but "stainless" is not an...

thanks psubrewer, My next crack at this I would like to try a high abv abbey ale yeast in one carboy as well as the notty in another. I think a key aspect of a glogg ale would be to have a rather high FG like a barleywine style , too dry and would not be very glogg like, with that being...

About 6 months in the bottle and this is not a bad brew at all. It is pretty chewy, ok , very chewy. The cinnamon is too strong for my tastes. It does have a reddish tint to it and is pretty sweet in a port wine way. The 12% ABV is good enough to give that warming feeling with each sip.

Drinking water now, think I might try that expresso latte with lactose from that Beer Camp 12 pack later

Im interested

My tenth batch was a Kolsch. It came out very good and in only 3 weeks primary and 2 weeks in the bottle. That was the first one I could not detect any off flavor and was actually proud to share.

Wow ,, sweet project that must have been fun!

I know this thread is old but I had a very similar looking wort last night. I was doing a "protein rest" for the first time and my temps were a little haphazard (BIAB) method. Basically I ended up with that gelatin looking stuff swirling around in the boil in probably 1 to 2 inch long strips...

° Well, I attempted to wing it even though my hydrometer broke taking care of a 6 gallon Kolsch earlier. The oak smoked wheat had a wonderful smoky aroma as it sat in the mash I also smelled that "farm" smell almost like manure, almost lol. I put 7 lbs of the oak smoked wheat into 2.5...

Thanks Giraffe! Now when doing a protein rest for say 30 mins does that count against your total mash time?

I have a few pretty successful BIAB under my belt now. I am still not too sure of what exactly I am doing though. Ive got 7 lbs Oak Smoked Wheat Malt I am planning to BIAB. Usually I heat about .3 gallons per lb of malt to 170° then put in grains, the temp drops by about 10°. I sparge...

Ahh , my mistake , I was thinking that "aging" was still a part of fermentation, although not too much going on in the way of yeast fermenting things i guess. Anyways, Im curious to see how much sourness you get in the final product.

Hows the fermentation going?

This sounds really interesting. Thank you for sharing, I may give this a go in the Fall but with some Love Child No.4 cultures.

well I was bottling up a batch of a belgian wheat beer I made, it was a bit of a noob/mongrel recipe that turned out not too great. Every so often though, one of the bottles would taste exceptional...it kept me drinking it , since i thought the bottle conditioning must be the cause. Well, the...

Just racked my pale ale into a secondary last night. The grain bill is based off the R2H56. The hops are what I had on hand: Liberty (bittering) mosaic and sterling. It was in primary for about 45 days. I decided to throw in some dregs from Love child No.4 It had a sort of dank earthy smell...

Well there is still that off flavor , Ive got to add a bit of lime juice to drink it. Funny thing is several of my beers have been fermenting in the same conditions and were pitched into wort the same temp but this is the only one tastes like this.