Recent content by MattCinatl

If anyone here is seriously considering opening a production brewery or brewpub without having ever worked in the industry, I think you're absolutely nuts (and I mean that in the nicest way possible). There are a lot of successful breweries and brewpubs being opened by outsiders, but I haven't...

If you have the time, patience, and inclination, I suggest doing a traditional turbid mash (good write-ups on the process here and here. If you want to stick with single-infusion, mash high. Really high. Maybe around 156-158 degrees F.

You're absolutely correct. I should have included that caveat.

I think that is a bit of an exaggeration, especially in beers with any significant amount of hops (>10 IBUs or so).

What gueuzes have you had that were lightly carbonated?

Exactly what I was thinking.

I get a ton of Simcoe out of Daisy Cutter. I'd go real heavy on Simcoe in the dry hop. One of the dankest beers I've ever had.

I was thinking that if you can't lauter your wort, then your glass is going to be empty, and thus clear, which for me is the real problem.

How do rice hulls affect the clarity of the finished product?

Oatmeal stout. Still trying to decide whether or not to toast the oats and when to add the cocoa powder.

Going to do an amped-up hoppy hefeweizen with Amarillo, Citra, and Cascade along the lines of New Glarus' Crack'd Wheat.

Just did a pale sour with some Styrians, Abbey Ale yeast, Bugfarm, Roeselare, and Jolly Pumpkin Biere de Mars dregs.

Wheatwine, roggenbier, gose, and kvass aren't widely brewed.

I'm just starting to tweak my water and I've run into a little roadblock. I've got the Waco water report in front of me but it doesn't list Calcium or Magnesium content. Are there any Waco area home brewers who have a full water report? Is there a way I can estimate Calcium or Magnesium content...

I really like The Mad Fermentationist and DesJardin Brewing. I also read Lambic and Wild Ale from time to time.