Search results

Enzimes, I think. To conver other grains (non crystal, but with no diastatic power). someone may call this steep a half a$$ed mash, but it is still better than just steeping and geting starch haze or raw flavor from unconverted starch.

When I opened this thread I was trying to decide on the use of dextrine malt or maltodextrine. here is the rest of my story: I used a very conservative amount of carapils (6 oz/5Gals) and steeped together with 6 oz of crystal 20 (45 min. 155 F). Upon racking I tasted the beer and it hadn't the...

right on! a link with a detail of the champenoise method applied to mead... http://www.meadmadecomplicated.org/mead_making/recipes/sparkling.html and it is a lot of work too!

mmm. I didn't get to that taste yet... if it is this, it'll probably develope over the next weeks. this was on the primary for one week and now it is in the secondary. I noted the flavor at racking (after measuring gravity I usually drink the sample)... this is my first brew where I steeped...

Not table sugar at all. ingredients where: Amber LME Chocolate Crystal 40+80 (they run out of 60 so I got 50/50 mix to get to brew that day) carapils hops: fuggles, ekg yeast: safale S-04 I don't have here the quantities though... thanks! JP

palmer's book (how to brew) on line says that dishwasher provides sanitation. I use my dishwasher in the full cycle with the hot boost option and no soap to sanitize my bottles. edit: bottles should be clean from inside before.

Hi there! I have a quick question: may an excess of chocolate malt produce a wine-like and slightly acidic flavor? I recenty brewed a brown and today I racked to the secondary. The density was higher than expected but may still have to atenuate more. Now the flavor is weird... kind of...

try this: http://morebeer.com/product.html?product_id=18307 CO2 is heavier thay air, once you fill the head space and close the lid it should keep there I think. but remember that there are anaerobious bacteria. maybe the syrup is too concentrtated for them... I don't know. good luck

this is a recipe that my friend is trying to brew (all grain) it is in metric units All Grain Batch 19 lts - 3 kg Pale malt - 400 g Maltodextrin - 300 g crystal malt - 500 g toasted wheat - 150 g oat flakes hops: Columbus 8g (60 min) Cascade 22g (15 min) . Ale yeast (Kolsch/California...

Hi there: I have a recipe that calls for 400 grams of maltodextrine in a 19 L batch. this is something like 14 ounces in 5 gallons. More than what it is commonly recomended. (8oz/5gall) any potential problem with this? thanks in advance! JP

rootbeer, that's more like rootbeer.

sanitize everything: bucket, lid (if it has a spigot disasemble it sanitize and assemble before sanitithing the bucket). And keep it covered all the time Do you use a sanitized spoon for stirring? how do you transfer? sanitized syphon? how do you start the syphon in that case?

aroma/flavor: no problem, no need to measure or compare, from what the link says.... although I'd have my concerns...after all is the flavor the same for EKG and BCG? aren't they the same genotype grown in different place? bittering: if you'll be measuring that, and need more flowers for...

No it is not the same. dextrine malt is a malt (grain). comercial names are carapils and carafoam. They yield dextrines and other things. there is a debate out there if they can be steeped or should be mashed. My LHBS sayd steep, but other people (very experienced as well) say the contrary. I...

I don't know... if it were as simple as measuring PH a method would've been developed already. the alpha acids in hops are made up of 4-5 different compounds, each one with its own acidity, so don't think that the correlation of total AA with Ph would be so good. Maybe using teas as a...

yeah! I do ALL of this, still takes time, but I can bear with this. we have managed to make bottling day a family activity. PLUS: If family is not available at the time, recruit a friend to help. one of those curious people asking about homebrewing... well invite them over to share a HB on...

better to use calculations based on the characteristics of your DME. check this: http://www.indata.com/collectionsoft/mybrewcollection/bp0.html you'll see that while sucrose/dextrose are prety consistent in terms of fermentability, DME may change from brand to brand. so if you are primming...

Use the old punctured balloon trick instead of an airlock. Works only if fermentor is a carboy I think... JP

I have a question: how do you know the AAU in your homegrown hops? I see that the environment (place to place and year to year) has some influence on this. is there any way to test it in a sample? Also, is there a lot of differences in flavor/aroma profile? thanks in advance!

thanks guys! JP