Recent content by squaremile

Very cool! Essentially with the hops you're doing a cooler hopstand while doing the mini mash, so fewer IBUs than the same 20 minutes at like 200 degrees. So you need to hop it more than you would at a higher temp to get the bitterness you're looking for. Good luck!

Yeah sure thing. So last one I made was a 3 gallon low abv (a little over 3%) hoppy Lager: 2 gallons of brewing water 2lb briess golden light dme 8oz Golden promise (milled) 2oz C-15 (milled) 50g CTZ kettle hops Fermentis 34/70 25g Sterling dry hops Bring water to 165 degrees Add DME, bag of...

I posted one of the original no boil thread (on Raw Ale) a few years ago and just came back after a couple years off forums to see what's up. Finding this is so awesome, and I have continued to make awesome stuff without boiling. I'm probably 100 beers-ish in at this point in no boil. Not a...

I made about 150 all grain BIAB beers, and actually started that way. I never made a single extract brew. About 9 months ago in a quest to keep refining my process and shorten my day, I started doing the techniques that folks usually do starting out (partial mash, partial boil, using extract...

You won't have any problems. I've done beers like that with no boil and there's no (perceptible) DMS. The Brulosophy experiment in this is worth reading too.

Coming out of retirement for this (I started the no boil thread back in the day). I've been reducing steps for BIAB down to what is below. 1. Mash with half the water for 15-20min depending on the efficiency I want. 2. Boil 15-20min depending on hop schedule. 3. Use the second half of the...

Hi All, I started this thread a long time ago, and I love that it's still going! In wanted to pass along that Basic Brewing Radio has a new ep dated March 1, 2018 where they compared 3 no boil pale ales. Well worth the listen.

I did a 3% stout that was awesome, but not a big one. I like the idea if you are going for super chewy

I'm thinking about trying a non-alcoholic IPA, and looking for experience, ideas, or thoughts on this process: Part 1 Mash > Boil (NO HOPS) > Chill > Ferment Part 2 Heat to 175 > Hopstand > Chill > Dry hop Part 3 Keg I haven't seen anyone skip hops altogether in the first part...

Wait... Are you saying you ONLY do a bitter addition at the start of boil, and nothing else?

I'll double up on two suggestions that are definitely the problems. 1. The sulfate/chloride ratio is backwards and that's going to make a major difference. 2. Dry hop loose in primary. MINIMAL oxygen is picked up doing that and the benefits are enormous. Do those two things and make sure your...

Had a pro brewer friend with a really sophisticated saison palate try my mango no boil no chill saison, and he said there was obvious DMS in it. The beer was 100% golden promise, and although I attributed the flavor to the mango, there definitely could be an issue with potentially less modified...

I think you'll be totally fine in terms of getting enough bitterness, maybe even more than you expect. If it's not enough I'd lower the crystal malts a couple percent. Let me know how it goes, I don't think anyone over at the no boil thread has done a standard gravity hop forward beer like...

Can you say more about anti sweetness and no boiling?

Def water chemistry, ferm temp control, and kegging.