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Acorns: I think I came across them somewhere along my searches. Could definitely be used for flour. Roasted they could probably be used to flavour and colour beer. Don't know if they would have any diastatic properties, but certainly not after roasting. Acorns were often (maybe still in...

Sorry Brad, I can't help you with that. I have been malting and brewing AG only for 27 years.

Jamil et al: I wonder if they ever tried it? It's all very well to predict the outcome of something, but the proof is in the pudding: I made 2 batches and the addition of potatoes does not at all go unnoticed! Again: were they talking about adding potato starch? Or were they talking about using...

Off topic: almost yes, but sometimes it difficult to keeps subjects separated. We could start another thread or join a possibly existing other thread about the malting of GF grains elsewhere. Potatoes add a distinct, but very mild flavour, difficult to describe. It's very pleasant, from what I...

Thanks a bunch Kevin, great work. Second burner: that's the kind of design I was referring to indeed. With this one, one could weld the 1 inchers from the inside of the 3 inch pipe before welding on the bottom plate to close it off. Any thoughts about reusing burners from water heaters as I...

In that table I read: Temperature ranges for the gelatinization of various starches: Sorghum: 69-75C. As far as I understand these are usually optimal temps. Thickness and pH of mash also play an important role. I think you simply mash within that range, I don't see why that's not possible...

I found a bit of info in my old malt and brew bible: Green (=not dried malt) from maize seems to have about 50% of the enzymatic power of regular barley malt. White Persian Dari (= sorghum) is almost as enzymatic as regular barley malt. Hope this helps you guys.

DKershner, thanks for your insights. Have you ever found a table with the enzymatic values for different grains and other adjuncts? It would be worth looking for.

A quote from the above article: Charlie Papazian writes in "The Complete Joy of Home Brewing" that 'Fermentables produced from potato starch do not contribute significantly to the character or flavor of beer, other than providing fermentables to be converted to alcohol.' He further writes that...

I knew the gluten-free question would come, that's a good sign: you're all awake (lol). I brewed these beers in 1992 and 1994, earlier in my brewing career. My equipment wasn't as good as it is today (still open for improvement). Until this day I haven't worried about gluten in beer, although I...

Potato beer # 2 Date: 27/04/94 11kg small potatoes (culls), pressure cooked 12kg Pale Malt Cosyns 2kg Wheat (probably soft, white) Mash water: ~35L. Thin mash. 19:30: After adding grain: mash temp: 58C Put steamed potatoes through foodmill and dropped them straight from the food mill in...

Potato beer recipe #1: Date: 25/01/92 10 kg Pale Malt Dingemans 12 kg potatoes 2/3 unpeeled, 1/3 peeled Mash water: 30 L Pressure cooked potatoes and put through food mill Food mill = http://en.wikipedia.org/wiki/Food_mill Started mashing at 62C 14:30: 72C 14:45: 70C 15:00: 68C Iodine...

DKershner Anyway, get back to the potato beer stuff. Do you have a recipe? How do you mash them? (No pun intended) Give me a bit of time and remind me in a week or so if you don't see a reply by then: I am getting out of the rat race, moving to another country, so a lot of my stuff is...

Celiacsurvivor: I did not take offence,don't worry. I just wanted to clarify things a bit and it would be good to take that word out of our vocabulary. Or it least use the word in the proper context. It were, from what I understand, mostly the bootleggers who created this whole bad reputation...

Thanks Kevin, I like how your burner nicely spreads the heat. I often wonder about the intensity of some of the small diameter burners. Once I had to replace the bottom in one of my kettles after the sheet had work hardened (think that's the right name for the phenomenon?) Tried to weld the hair...

Some interesting links: Verderflex Dura - advanced peristaltic pump design Peristaltic Pump semi wooden peristaltic pump Peristaltic pump LAMBDA PreciFlow Accustaltic Multichannel peristaltic pump- Discrete channel pump overview http://www.ledebuhr.net/pumps/index.php Peristaltic...

I think the bottom skirt on keggles plays an important role for efficiency. It could be extended further down by attaching a sheet around the bottom of the keggle. I think it also spreads the heat better underneath the keggle and may avoid hot spots. I burnt through the bottom of my boil kettle...

Kladue, this is impressive!!! Would you mind sharing some details about the boil kettle burner?

Hi Brad, rephrase please, I don't think I clearly understand either of your questions.

See also: http://www.drummercafe.com/forum/index.php?topic=5817.0 http://pdgood.us/handdrum/conga.html Hoops could be used instead of glue of course. With a conga shape you could get closer to an egg shape (amphoras where shape very closely to an egg shape as well), which is a very natural...