Recent content by Drosophil

That is an extremely good question :mug: AFAIK, beta amylase can convert long chain sugars into short chain ones, but only at temperatures where it's not completely destroyed. At 158 it might be mostly, if not entirely, gone. This is why most recipes call for 153-154 degrees, where both enzymes...

Ah, sorry, I wasn't specific enough. I was talking about the cheese mold in your first setup. I realised that it doesn't matter as long as the holes are enough in size and/or number to allow the wort to pass through.

Ciao Davide, Do you know what's the diameter of the holes in the filters? I'm trying to build something similar out of PP and I'm afraid I might drill the holes too large or too small.

Thanks! I'm doing my best, it's just too rewarding. I'm definitely cutting it down, just wasn't sure by how much. About the pH, if I add bicarbonate to get the right water chemistry (I don't know the exact numbers, but I know the local water is very low on minerals), would separate steeping...

Romania, Eastern Europe. There's only one supplier so they can charge pretty much whatever they want. I could order from Germany or Belgium maybe even the UK, where it's much cheaper, but it's only worth it if you buy huge bulk quantities to make up for the shipping costs.

Hey, that sounds like really yummy beer, even without any crystal malt. I was thinking about "upgrading" mine into a chocolate stout, so I'll add some cocoa. Same thing happens to me, I have my electric pot insulated in a roll mat, with a pillow over the lid and the thermostat rarely kicks...

Sorry about the double-ish post, I forgot it had to be moderated.

I rechecked and it turns out that the Weyermann Roasted Barley is rated between 1100 and 1300 EBC. The color isn't a problem, but it could mean it's very roasty, so I might have to tone it down by an ounce or so. Good point about the pH. I'm not so sure about the 30 minute mash after reading...

I've rechecked and the Weyermann Roasted Barley is rated between 1100 and 1300 EBC, so roughly a whooping 550-650 SRM. Not worried about the color, but it could be a bit too roasty, so I might have to tone it down by an ounce or so. And Caramunich I is the only caramel malt I can get, so I'll go...

I'm thinking about brewing a hybrid oatmeal/sweet stout, but due to the fact that there's a lot of stuff I can't get in my neck of the woods, there are a few restrictions: Weyermann malt only, no lactose (so expensive it's not even funny), and preferably dry yeast (I can get Wyeast, but the...