Recent content by mccann51

One year in, started dry hopping the other day w Columbus and Centennial. I racked the beer to a smaller carboy and wasnt getting a whole lotta hop aroma, so added some more Columbus, Centennial, and Cascade. Probably bottle it in a week or two.

You know, I wanna be prepared for the end of days and such: http://www.npr.org/blogs/krulwich/2012/09/18/161338723/u-s-explodes-atomic-bombs-near-beers-to-see-if-they-are-safe-to-drink

I fully intend on bringing as much GF homebrew as possible, but my stocks of session-style brews is low. If I go to the event, I know I will end up drinking some beer. My symptoms are not immediate, which is a good thing for partying, but bad for building a strong negative association with beer...

I know there's oral supplements that are sold, not sure of the efficacy. In "Lazy Man's GF Brewing" thread - if I recall correctly - somebody discusses the enzyme present in Clarex being available as a supplement. I'm interested in the potential of a supplement here.

This question doesn't deal directly with brewing, but since I trust the community here, I hope the post is acceptable. This weekend a friend is having a 'beer olympics' and some friends from out of town plus all my in-town friends are going. For better or worse (probably the latter) I intend...

Found an interesting article arguing for the normally low gluten content of beer. Doesn't really address the specific questions I put forth in the OP, but figured I'd post it up here nonetheless. Unfortunately the article doesn't address the actual question of the gluten content in most beers...

Thank you, that is the info I was looking for. Out of curiosity, do beta-glucans also help with head retention? I know high protein content helps with body and head retention, and I'm wondering if body is positively correlated with head retention, or if it's just happenstance that protein...

Thanks for the replies. I have no reason to believe the rye malt is not fully modified, I don't have issues with mashing/lautering due BIAB, and I'm generally not a stickler for clarity. Do high amounts of beta-glucans affect the flavor or body of the beer? I generally associate a certain...

I've been starting to brew with rye more and I was wondering the exact purpose of a beta-glucan rest. I brew in a bag (BIAB), and I've done beta-glucan rests for a few rye brews, and not done it for a few others. Even when I don't do it, I'm still able to move the grain around in the bag, so...

I personally am a big fan of this beer. I find it really complex and well balanced. If anybody knows of a clone that's surfaced since last this thread was active, I'd be very interested to see what the recipe for WWS is.

Good to know, thanks!

I don't remember the details, but I recall reading something along the lines of having a larger variety of 'compounds' available for metabolism by the bacteria and brett will lead to a more complex brew due to a larger variety of metabolites produced. Do you think this would be the case here?

Are the proteins metabolized by the bugs at all, or is the advantage solely in adding body?

And no issues with DMS? I'm assuming not since you don't mention it, but I have to check. This seems a little narrow-minded. There's a lot more to brewing than brew day. Sometimes I enjoy it (brew day), sometimes less so, but I always love coming up with recipes and analysing the finished...