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See post previous to yours. Or just dismiss out of hand information published by a slate of so-called experts from TUM-Weihenstephan.

Gelatinization temperature increases with decreasing Hartong VZ 45°C. So you won't necessarily know the exact gel temp, but can estimate it, and judge whether a particular malt might necessitate adjusting the mash program. Some of Weyermann's malts, for instance, particularly the Barkes, have...

Achieving that high degree of attenuation is not difficult at all. But common homebrew practices such as simplified mash programs and underpitching yeast will make it impossible. I discussed mashing in post #7. It is also important to pitch sufficient healthy yeast (a smack pack in a 2...

Under 2°P or bust I'd say. But that's relative. What you're looking for is a good 85-86% AA. You'll want to pay close attention to mashing. Mash in at 131°-135°F, raise immediately for beta rests at 144°F (say 20 minutes) and then at gel temp, say 147°F for 30 or more minutes (this has to...

Precisely. The "malt antioxidants" are the very polyphenols and other compounds that constitute the flavor of malt, and that will be the last line of defense against intolerable staling in packaged beer. The goal therefore is to preserve them intact through the brewing and packaging process...

No chick peas, more cheese tonight; these riffs on panzanelle are real go-to suppers for me in warm weather. (Now, I'm just waiting for local strawberries to come in, and I'll be into my very favorite versions...)

Two fish are in a tank. One says to the other, "I'll drive, you run the gun."

No, it varies. In many countries the American beer has to go by Bud, not Budweiser. In the USA, the Czech beer has to go by Budvar (made up from the first 3 letters of the name of the town, and the last 3 letters of the word for "brewery." Imagine the American product labeled "St. Lewery.")...

It isn't going to stop and drop until it's done fermenting. Apparently 18 hours wasn't enough.

Haha! If Aesop wrote a Country song....

Nom Nom Gai. You're welcome.

103-Year-Old Woman Celbrates Beating Covid-19 with a Cold Beer https://www.cnn.com/2020/05/31/us/covid-19-grandma-beer-trnd/index.html

You can do better. Brew your beer on the space station. Then you can "purge" your keg by just sticking it out the airlock. Seal it, bring it back inside, hook up to the spigot on your fermentor, and let the vacuum draw the beer into the keg. Time this for just before undocking and reentry...

Panzanelle plus, I guess. Bread, Cherub tomatoes, English cucumber, mini sweet peppers, scallions, with chickpeas, greens, and Provolone, dressed with lemon-garlic-mint vinaigrette.

Parchment is paper impregnated with silicone, so it doesn't really exhibit its nonstick, instant release properties until it's up to oven temperature, but then stays separated from the food and doesn't melt and burn once there. (Really waxed is just good for wrapping stuff cold, and if your Mom...

Yep, you're either on the bus, off the bus, or going, wait, why the he🏒🏒 are these guys talking about bus routes? OT somewhere way back I mentioned I had made a Helles with all Barke Pilsner and didn't think I'd do that again, but that it would probably be great as a Pilsner grist. Well I've...

What's more, if you were able to seal and completely gas purge your entire system (which as @Bilsch noted is unnecessary,) you would definitely want to use an inert gas like nitrogen, not CO2, which would go into solution and start messing with your chemistry. This, to me, is truly one of the...

Proposition: All Pilsner is Bohemian. It varies from brewery to brewery even across the street let alone across the world depending on local contingencies. Discuss. No, don't.

If you ever communicated directly with @RPIScotty, you'd find him the opposite of edgy. Dude could put you to sleep in two minutes with his slow and steady, dispassionate tone, saying exactly the same words that raise such hackles online. The same is true of @Die_Beerery, and probably...

Willamette was bred specifically for lagers. It was the most grown American aroma hop until Anheuser Busch was sold in 2007. Then the new owners cut contracts and replaced a lot of the American crop with European hops they already had under contract; Willamette was largely replaced with...