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According to the spec sheet Barke is slightly under modified malt. Weyermann light and dark floor malt is similar to Barke. Under modified malt is richer in enzyme content than high modified malt. Barke malt is low protein which means that it contains a lot of sugar.(homebrew malt is 12 to 16%...

Beer be sayin, tenfiddy be makin great beer. Follow RMs suggestions, he's been making beer with the method for a long time and he's worked with a lot of recipes. if Marris Otter is the malt of choice use Baird's 1823, it's low protein malt, less than 10%. The lower the protein the higher the...

The ale looks nice...As the other brewers recommend, closed transfer and purging kegs with CO2 are the way to go. Oxidation begins during the hour long high temperature rest when malt is added into hot water that is sloshed into a tun. It doesn't cause too many issues because homebrew is pounded...

"100 percent mash efficiency is possible, indeed more than 100 percent can be achieved. The reason is because the extract given by the maltster is from a mash done in specific manner which can bettered." You are correct about "mash done in a specific manner which can be bettered" but, 100%...

When certain styles of German beer are produced, usually, beer made with high amounts of high protein, high fiber Beta Glucan ingredients, hops are added into each decoction and boiled with the decoction. The hot break and mud that surfaces are removed from the boiling decoctions as they form...

Here's a tip, skim off the hot break as it forms and continue to remove hot break until it stops forming or drastically reduces before adding bittering hops. The wort is cleaner and less hops are needed. Here's a tip that reduces hot break. When the bottom of the boiler is covered with extract...

Nice brewing system. As long as there is glucose in Hoegaarden Clone there shall be alcohol!! Alpha isn't too concerned that you missed temps, strikes and targets. Alpha release glucose from simple starch throughout a wide temperature range. Depending on how high the temperature was kept during...

Since, the grain bill is king and there are two types of malt, high modified malt and under modified malt which one is the best to use for producing malty ale and lager with body and mouthfeel? There is high protein two row malt and low protein two row malt which one is the best malt to use...

Pils malt at times produces gray protein mud, not the usual tan mud. Gray mud is water repellant, tan mud isn't. When gray mud forms the higher the chance for a stuck sparge to occur. Sometimes it's not a bad idea to mention whose malt was used by brand. Normal Pilsner is a broad term because a...

GREAT REVIVAL of the TOPIC!! Would a 150F mash at 1.5 qt/lb for 1 - 1.5 hrs help me get it drier? Yes, a rest at 150F allows Alpha to release more glucose than sweet tasting, nonfermenting types of sugar. The temperature is used by distillers due to the high amount of glucose released by Alpha...

"Wow! Thanks for that information. That is awesome, although I’m not sure I am smart enough to grasp all that." Yeah, you're smart enough. You made it this far. High modified malt contains mainly Alpha, pick out a saccharification temperature and there are charts that list the pH that matches...

I don't have any idea about the types of starch in GF malt and I'm not sure what happens during conversion in GF malt because I know nothing about the malt, but it looks like an interesting beer style. 1) Infusion, Temp: 170 F, Time: 30 min, Amount: 23.2 qt. Is the rest considered a...

Before adding hops bring the wort to boiling and as the hot break rises skim it off and continue to remove the hot break until it ceases to form or it drastically reduces, then add hops and skim off second break. The wort will be cleaner and hop character sticks better to clean wort. Less hops...

Before deciding on the flavors of beer to produce it might be best to look into the cost of equipment, the brewing method and the ingredients used to make Ale and Lager. It would be better that you learn how to produce Ale and Lager before opening up a brewery, it is more rewarding. With the...

Recipes and the numbers attached to recipes are inaccurate due to malt being very inconsistent. Before a recipe can be deemed accurate a spec sheet for the recommended malt needs to be looked at. A spec sheet comes with each sack of malt and it's used to determine the quality of malt. There are...

Authentic Wit beer is decoction brewed and the mash is boiled with hops a few times for that reason wort isn't boiled. There are two low temperature rest performed in different decoctions. Otherwise, when the protein rest is performed on the entire volume of mash the rest is over extended even...

GREAT explanation of the process. How much do some minutes at a wrong temperature mean to the end result? Define some minutes and what you consider is a wrong temperature. Is it better to undershoot or overshoot the target mash temperature? Depends for how long the mash rests during the low...

Oxidation begins at the time when malt is added into hot mashing water, believe it or not. Wort at 140F holds the most volume of oxygen, it's best to reduce temperature below 140F, quickly. At the homebrew level oxidation isn't too much to worry about because the beer is pounded down soon after...

Criteria will change when the sales team invents new styles of beer, writes stories about the beer and creates recipes to make the newly invented styles of beer. When a recipe recommends making ale and lager with malt syrup, fully modified malt, single temperature infusion, only single...

The experiments about fast lagering are performed on Prohibition style beer which lacks certain types of complex sugar needed in ale and lager. The sugar is lacking because the Beta rest is omitted in recipes. When the Beta rest is skipped conversion doesn't take place and maltose and...