Recent content by dwrags

Thank you! I saw that but it didn't give any details specifically as to the sugar potential of red wheat. Can I just assume it to be the same as white wheat?

I'm having a tough time finding all the details of red wheat so that I can put it in to Beersmith. In particular, I am curious what the gravity potential is.... Thanks!

I wasn't gonna post this but since you asked... I once knew a fella who forgot to ensure that the spigot was properly tightened on the bottling bucket prior to siphoning in his prized brew. Needless to say it was quite messy until he swiftly dove his bacteria ridden arm into the brew to...

The recipes I have used typically call for either .5 or 1 pound of 2-row to be steeped. I guess what has confused me is the fact that while you see this ingredient in so many extract recipes, the general consensus is that it contributes very little to the final product. Beersmith appears to...

Thank you for the replies. Everything you folks have stated seems so reasonable yet it varies from the many threads I have read on this very subject. A few opinions I have read include: "Steeping base malts is pointless" "Steeping 2-row will only get you unconverted startch" "2-row...

I have brewed a handful of recipes from seemingly reputable sources that call for the steeping of 2-row. In each case I steeped the grain in 4 gallons of water between 152 and 156 degrees for 45 minutes. I am having a hard time understanding the difference between this method and actually...