corncob

Ok, the interior of 2 row pale and Munich, prior to mashing, is primarily starch. In a finished beer, I'd describe it as grainy, doughy...

The highly flocculant English strains really are great in every way. Top cropping is another notch. Top cropped yeast is like an unfair...

Consider crushing some malt, carefully separating husk from kernel, and eating a handful of each separately. My money is on tannins...

When most trad-behaving English yeasts are allowed to run a little warm, 50% will come shockingly fast--maybe 3 days. But it doesn't...

I would top crop on about the second day after a good yeast cap forms, then start dropping the temp, personally. A degree two or three...

I will second gradual cooling with English yeast in English styles, unless there's something wrong (like an underpitch) that might...

I think you guys are close to a breakthrough in social science here. We should be consultants.

I have seen references to BE-256 having an English origin, but I've never seen anybody taking about using it for English styles. I did a...

I'm new to brewing and I think you completely nailed it. Part of the attraction to the hobby is how badly craft brewers are overdoing...

I like a spreadsheet created by the brewer (me) tailored specifically to his equipment, process, and aesthetic taste, personally. In...

I put John Palmers math into an excel spreadsheet. Works just as good as any commercial app and it’s free.

I've got a garage full of stainless steel including a mash tun which will hold enough grain for a 50-60 litre batch, kettles of the same...

It's not everything (everything) is getting more valuable, it's that the dollar is getting less valuable. Or, rather, that after the...

One facet of this not yet mentioned here is the 3 tier system. Retail is hard for little guys because of it. The big AB distributor has...

I have thought for a long time that craft beer went terminally wrong when ipas became mainstream enough to crowd out other styles in...