Recent content by MicroMickey

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  1. MicroMickey

    Pressure cooker: A decoction hack?

    Those times cited are for the decoction boil. After the decoction mash, the lauter and sparge are conducted before the main boil commences. This is why many brewers eschew a decoction mash as it really takes some time. However, keep in mind that decoction doesn't produce more malt flavor but...
  2. MicroMickey

    S-23 Lager Yeast Educate Me

    S-23 is the RH strain from VLB in Berlin. I've gotten my best results from it at just under 50 F.
  3. MicroMickey

    100% WLP645 Brettanomyces Claussenii or co-pitch

    If you want to do a 100% Brett ferment, use the WLP-644. The WLP-645 is the Claussenii strain which Claussen discovered in British Stock Ales and Barleywines. The WLP-644 Brett Brux Trois works fine for single yeast usage.
  4. MicroMickey

    Brewing Beer from 100% Oats

    I've got several articles on my site which cover the use of non-gluten grains. One you might find interesting and possibly useful is: https://crescentcitybrewtalk.com/brewing-of-kaffir-beer-in-northern-rhodesia/ Take a look and see what you think.
  5. MicroMickey

    Brewing Beer from 100% Oats

    Sure, send me a link to your site.
  6. MicroMickey

    Rye flavour

    I would recommend for a recipe like that, to mash in at around 118 - 122 degrees F and add a few drops of CellarScience Glucabuster. I"ve done wheat and malted oat mashes at 100% without stuck sparges. If you believe that malted rye is sticky, try raw rye. It will give you a whole new...
  7. MicroMickey

    Rye flavour

    Rye is one of the grains that almost requires a step mash. The beer does much better with a step mash when brewing with rye, oats, etc.
  8. MicroMickey

    Rye flavour

    When I started brewing with rye some 25 years ago, there was nothing in print telling me how much to use. Through trial and error, I determined that if you aren't using at least 20% rye in your grain bill, you're wasting your time. In my favorite rye recipe, 1/3 of the grain bill is rye...
  9. MicroMickey

    Pressure cooker: A decoction hack?

    I guess I should have noted that it was a single infusion mash. I just wanted to illustrate how the melanoidins develop over time.
  10. MicroMickey

    Pressure cooker: A decoction hack?

    A friend of mine decided to brew a SMASH with only two row base malt. He simmered for 11 hrs. and finished the last hour with a full boil. He added brewing liquor as needed as the volume reduced. The pix above shows the effect of the Maillard reaction. The traditional decoction mash has been...
  11. MicroMickey

    Acidify Sparge Water or not

    If you start with the perfect brewing water and have no adjustments to make, the boil will evaporate only the water and the mineral/salt content will concentrate anyway.
  12. MicroMickey

    Do you consider electric/automated brewing equipment to be cheating?

    In 1990, I was brewing on my stovetop. My wife couldn't stand the smell of boiling hops so I changed brewing my location to outside of the house.
  13. MicroMickey

    Do you consider electric/automated brewing equipment to be cheating?

    Are you growing your own grain? Do you harvest that grain and malt it? Do you crush that malt under a large mill stone? Do you collect pond water for your brewing? Do you fell trees for firewood instead of using electricity or propane? Perhaps we're all cheaters.
  14. MicroMickey

    Acidify Sparge Water or not

    If you need to treat your water, treat ALL OF YOUR WATER. I also acidify my sparge water to pH 5.8 to alleviate the extraction of polyphenols (tannins). It's made a world of difference in my finished beer.
  15. MicroMickey

    Belgian Dark Strong Ale Westvleteren 12 Clone - Multiple Award Winner

    My notes on Westvleteren fermentation are: Wyeast 3787 or WLP530 Primary - pitch @ 68 F (20 C) and let rise to 82/84 F (28/29 C) for 4 - 6 days. Secondary - 4 - 6 weeks @ 50 F (10 C)
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