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Some of you may have seen my other thread asking about mash steps. If I'm using a fairly complex mash schedule, which would be better? Fully modified pils or under modified pils? My rests will include beta gluconase, protease, beta amylase, and alpha amylase.

We use pH Stabilizer in our mash and sparge water, so I don't think that pH will be much of a problem. Well, I modified my mash schedule based up on Kai's suggestions, so even though it's going to take a LOT longer to mash than with a single-step infusion, we're looking forward to it. We'll...

Thanks, I appreciate your input. That's my first attempt at creating a complex mash schedule. The reason why i added the BG step was because I read that it breaks down cellulose and that allows more starch to be exposed, thus resulting in greater efficiency. And if nothing else, it'll be good...

The grains in the recipe are wholly comprised of Pilsner malt. We are trying to clone Duvel from what we've read in "Brew Like A Monk", which specifies a standard step mash schedule. We want to mash for maximum attenuation and efficiency, and to, well, make something close to Duvel!

Hey all, I'm trying to come up with a complex mash schedule for a strong golden ale. I haven't really read too much that coached me on the proper times for each step. I found plenty describing the temperature at each rest, but not much concerning time. So far I have: Beta Glucanase Rest -...

Sounds good. Sorry about the unit mismatch there. So, what is your estimated OG? Perhaps you will want to do a step mash to get more fermentables without too much cloying sweetness?

Hmm, but do you notice corn in other brews? I notice a distinct taste, especially in Yuengling products. Unless they're doing something different with it that homebrewers don't normally do. Although I certainly don't mind beers that use rice.

I was wondering if I'm one of the only people who hate corn in a beer. I associate the taste with all of the cheap american light lagers, like Coors, Budweiser, and Miller. I come from Pennsylvania, and I tread dangerous ground when I talk about how bad Yuengling Lager is with its high content...

I assume that this is going to be for a five gallon batch. At ten and a half pounds of grain, I don't know if this'll be actually "barley wine" style, and with the chocolate (and possibly something else roasty added to it), it'll be kinda dark. I'm not saying that it'll be a bad beer, but...

Promash seems to come with a recipe for Victory Hop Devil IPA, which i greatly prefer over either the dogfish head 60 minute or 90 minute ipa. Just a personal preference, of course, but because I live in the general area of both breweries, I've had them several times at both locations, and I...

Tannins and a "medicinal" flavor are pretty different. The tannins are going to taste a little sharp, and the tea experiment hits the nail right on the head. Also, the wine example was good. Largely, the differences between white wines and red wines come from the fact that red wines have lots...

Yes, double it for ten gallons, and use it both in your mash and in your sparge. In the mash, it aids in the efficiency of the enzymes. In the sparge, it inhibits the leeching of astringency-causing compounds, supposedly.

Yeah, wouldn't a conical be nice! Great way to grab a yeast starter, too!

I don't see how racking the beer would "stall" the fermentation. If you've done this and observed what appears to be a decrease in C02 production, this is only the *appearance* of that. When you transfer the beer and agitate it in the process, you're knocking C02 out of solution.. The bubbles...

:off: Whew, what's a "butt load"? And shouldn't you put your tools in a tool box instead, because that sounds painful! :p :off:

probably ground with his other grains. ;) They are talking about malted barley that's roasted to a particular degree, not about actual chocolate.

For the people who use RIMS or HERMS, how do you return the circulated wort to the top of the mash? I'd imagine that you would want as little disturbance of the top of the grainbed as possible. So this brings to mind a sparge arm, or one of the variations of it. But since bits of starch and...

Ok, so you used John Bull Light liquid malt extract? If this is a porter, I assume that you steeped grains for your additional flavor and color? I'm asking because I when I was brewing extracts, I always went for the lightest extract possible, then steeped grains for color and flavor. I found...

I've had issues where the output barb on my mash cooler wasn't very good, and i got some bubbles in the line. These would increase until I would move the tube around to let these air bubbles out. in that instance, each and every part of my wort would come into some contact with air, and I...

Wow, no opinions so far? I'd think that SOMEBODY here would have definite preferences........