Recent content by mattclough

If you're really into the Old Bay idea, Flying Dog made a draught only Gose that had Old Bay in it. It was... not great, but I'd imagine if it could be done, a sour beer like Gose is the only thing you could get away with using it in.

I'm no expert on the subject, but it seems like if you intended to use just cocoa nibs, you might want to just sift out the cocoa nibs. If you're fine with milk and paprika going in as well, then just throw the whole thing in.

I'm calling this one Tiger Ravine Ale, let me know what you think. The acidulated malt is a last minute change. Will be brewing either this weekend or in two weeks. Grains 4lb Wheat malt 4lb Pilsner malt 2lb Rye malt 0.75lb acidulated malt 0.5lb Carapils Hops 6.4AAU Calypso 60 mins 3.2AAU...

So I built a stir plate, and I tested it with a small chain of nickel-coated neodymium magnets as my stir bar. Everything seemed to work just fine, so I ordered a teflon coated stir bar, but it turns out the one I got is a bit too large and gets thrown pretty quickly. The chain of magnets...

So I built a stir plate, and I tested it with a small chain of nickel-coated neodymium magnets as my stir bar. Everything seemed to work just fine, so I ordered a teflon coated stir bar, but it turns out the one I got is a bit too large and gets thrown pretty quickly. The chain of magnets...

Ah, I just checked out White Labs stats for this yeast strain and it looks like fermenting on the lower end of the temperature range for this yeast almost triples the amount of diacetyl and 2,3-pentanedione. Cold ales are not for the unskilled brewer I suppose...

I was actually just about to post a reply to one of my own topics on this matter. I just used White Labs German Ale/Kölsch yeast and fermented at 55F, which is its lowest limit. Check out the byproduct levels tested by White Labs. http://www.whitelabs.com/beer/strains_wlp029.html The...

Thanks guys. I really need to improve my yeast wrangling. I recently finished making a stir plate so that ought to help me avoid this in the future. The worst part is I can tell that it would have a great malty taste if not for the crazy honey flavor.

A while back I brewed a an all-grain light doppelbock, OG 1.074, but rather than using lager yeast, because I don't have the capability of reliably maintaining lager temperatures, I went for White Labs German Ale/Kölsch yeast which ferments at temperatures as low as 55F. I'm still learning a...

Has anyone ever experimented with a gamma amylase rest during a mash? I understand that the optimal conditions for gamma amylase are a pH of about 3 and a temp of about 113F (45C). I'm curious about gamma amylase because my understanding is that gamma amylase can cleave off both 1,4 and 1,6...