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@Miraculix have you pursued this endeavor?

Even at 168F the enzymes don't immediately denature. At worst you may have a slightly higher FG. Next time you can consult a strike water calculator to aid in calculating appropriate volumes and temperatures.

If your strike water was 170F and your grains were 68F then you probably got down to around 160F on the initial strike, which should not have denatured your alpha amylase immediately. You mention that you kept stiring and cooling until 153F which further preserved the enzymes. There's a better...

What do parts 3, 4 and 5 smell like? You need to be able to judge the heads, hearts and tails. You seem to have tossed the heads so now you need to make a judgement call on the tails. 1.) Just keep part 2 - toss parts 3, 4, 5 2.) Combine parts 2, 3, 4 and 5 - do another run 3.) Mix part 2...

I'd recommend anyone who wishes to use Peat Smoked malt try a bottle of Laphroig 10 year first. If you like this you'll most likely enjoy Peat Smoked malt beer. If all you get is burnt rubber and bandaids... well it disappears after the first couple and pretty soon you'll start swearing by the...

Two roller vs. Three roller isn't such a big difference. Instead, you'll want to look at the size of the rollers. 1.5" vs. 2"+. The 2"+ rollers produce a nicer crush, are better at pulling in the grain and have the ability to crush grains like corn. At your price point you might be relegated...

What yeast are you going to use? A Kolsch is defined by the yeast. Sometimes Sorachi Ace can be too much dill and other times it can be a more pleasant lemon, coriander or mint. If it's the latter the combo might work. Catch of whiff of the Ace before brewing to determine if it's what you...

1.) Use a coarser crush 2.) Use rice hulls 3.) Slow the flow until the grain bed sets, only open the valve 1/4 to 1/2 open Trade that thing in on a Grainfather or a Braumeister ;) Watch Gash on YouTube, observe his crush and how he uses rice hulls and slows the flow until the grain bed sets...

Those are called HME kits. Hopped Malt Extract (HME). The work of mashing and boiling with hops has been done for you. There are several different manufacturers of these style kits. Coopers and I believe Muntons still make them, among others. They do make good beer with little effort. Let...

Maltsters actually use metabisulfite to bleach or lighten the color of the malt. The action of the resulting sulfur dioxide is described as scrubbing and bleaching. See Malts and Malting - Briggs et. al. The same action is present in the mash. The amount of metabisulfite present in a Campden...

Campden tablets contain Sodium or Potassium Metabisulfite which acts as an antimicrobial and antioxidant agent when dissolved in water. The reaction with water produces sulfur dioxide, sulfite and bisulfite. The sulfur dioxide is a gas which stuns/kills bacteria (scrubs the malt) and is released...

Right on! And the simple sugars added by the priming sugar are a part of what is being counterbalanced. So, if you take that concept and apply it to an all-grain recipe that used a dextrin malt (not necessarily simple sugars), which have mostly been "proven" to have no noticeable effect, you'd...

Some threads with recipes for inspiration: 1859 Barclay Perkins EI Victorian Porter

What is a Carbonation Drop ( From the Coopers FAQ on their website. ) So about .41% ABV on average given the advertised makeup of the sugar as 27% glucose and 73% sucrose added by the Carbonation Drop. Given the weight disparity of the drops 3.4g - 3.6g that may vary by a small amount .40%...

That's a Coopers statement used everywhere their product is sold. On my recently purchased (within a month) package of Coopers Carbonation drops there is no Nutrional Information. Perhaps you can post a picture of a current package of Coopers Carbonation drops and the Nutrition Information Label?

The advertising blurb for the Coopers Carbonation Drops. If that's the case then they really do increase the ABV .5% when using them with a Coopers HME kit. Just found it interesting and supportive of my example.

Interesting information. Couldn't find a reference for the 2.5 grams of sugar so I just weighed them. I'd be interested in reading that BYO article. It would probably blow peoples minds if a recipe were successfully made with maltodextrin and won some awards.

Absolutely. With RO water the filters sometimes aren't kept up which can contribute to a higher minerality but your profile sheets indicate the filters are well maintained.

mg/L is equal to PPM. The profile sheet indicates the water is a blank slate, similar to using RO or Distilled. This is ideal water to brew with. The profile sheet does not contain the levels of some of the necessary minerals for brewing but being that it is RO water those should be very low...