Recent content by PHLarry

Found it...https://food.briess.com/capabilities/extraction-drying/

Sorry, I probably misspoke. I found it on this forum ( which now I cannot find) which referenced the malting company’s website. If I find it again I’ll post a link.

Thanks for the tips. I’ll probably just go to pasteurizing temp on the DME. Briess website says they boil it twice in the process of making the DME. My 50 lbs of it should make for many experiments.

Hi- I couldn’t pass up a great deal on 50 lbs DME (I normally brew all grain). Is there any reason I cant just boil the hops for 60, say in a gallon of water, then just add that to the kettle with the DME at a lower temp? is there any reason to boil DME or to boil hops actually with the DME? I’m...

I can’t find any sour yeast at my local morebeer store so thought I’d just add the mix of acids after active fermentation along with some homegrown lemon juice. Think I’ll just do my usual mash on the low temp side for a 1/2 batch and see what happens.

I’m looking at making a sour from brewdog recipe book (#327). It says to mash at 127 F for 25minutes, and that’s it for the mash. I’m confused by this; anyone ever try this? It says it’s from a fanzine mag, so maybe certain steps are left out of the recipe?? How is sugar produced?