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The conversion rest is omitted and without it no Stout will be made. The rest is omitted because Marris Otter is lacking in Beta amylase and without conversion the complex types of sugar that are needed in ale and lager are not formed. When conversion occurs secondary fermentation is required...

I was over the top, gung-ho about brewing during a time when there was nothing to find out about it no where except for in a library. The first book I read about making beer had about nine pages in it. The book was written by a Kangaroon from Australia. The instructions in the book recommended...

Fermentation is continuing due to the high amount of glucose that was released during saccharification, even so, as RM mentioned 10 days is long enough. At seven days it will Fremont wonderfully, which is a good thing.... Although, the beer was racked before primary fermentation was complete...

To be consistent use RO water, yeast and enzymes are OK with it. Certain chemicals are added to make up for inconsistencies and deficiencies in malt and to find out about glitches in malt a spec sheet comes with each bag of malt. Before doing anything it would be better to obtain the spec sheet...

When you have a chance check out Weyermann Malt website and take a look at their recipes. Purchase their malt when using a recipe from them. I use Weyermann dark and light Pils floor malt and sauer malz for Oktoberfest. Their floor malt is slightly under modified and low in protein. It's better...

I use Weyermann light and dark floor malt. It's slightly under modified and low protein malt. I switch out hops according to type/style. I don't use adjuncts, only sour malt and some black malt once in awhile. I'd take the Munich by itself and rest it at 158F for 20 to 30 minutes. Then boil it...

The quick lager method quickly wipes out yeast. Besides it takes months of lagering for lager and pils to reach expected FG. Beer is krausened after a diacetyl rest to make up for yeast that are wiped out during the high temperature. There's absolutely no reason for a diacetyl rest unless a...

It's better to transfer with CO2 and purge the receivers with CO2 to reduce the risk of oxidation. Syrup is a biproduct of tests performed on malt. When malt fails the test performed at 145F Beta amylase didn't exist or it's very weak and the malt fails brewers grade standards. The malt drops...

Noobs listen up..LOLOLzzzzzzzzzz.. Instead of purchasing a swizzle stick for stirring mash buy a Home Depot/Loews spackle stirrer. There wasn't a drop of ale made during the vid only something hoppy. Due to the make up of malt and how enzymes work with starch and sugar it is chemically and...

There are two types of base malt, under modified which is brewers grade malt and fully modified which is distillers grade malt. In under modified malt the enzyme that causes conversion, Beta, is not denatured and during a rest at 140 to 145F conversion will occur. Beta converts glucose into...

Place a hose clamp around the neck part of the cap and carboy and tighten it up, same thing with the outlet tubes. As the other brewer said, a hydrometer is needed before deciding on the next road to take. When the previous beer was fermenting did everything work with the blow off part and was...

The decision to start with syrup or grain depends on a brewer's definition of ale and lager. Prohibition style beer or authentic ale and lager. Brewers/Bakers Malt Extract is a bi-product of three tests performed on malt. When malt fails the test used during the mash rest at 145F, malt fails...

The Kolbach and SNR numbers indicate level of modification. Chances are, fully modified malt won't make ale and lager unless enzymes are added. When enzymes are added the temperature which activates the enzyme is used. Brewers grade malt modification is below 40 Kolbach, high modified, homebrew...

Numbers from a computer generated recipe are not accurate due to malt being inconsistent. Don't get excited about it when numbers don't line up. The roller gap was too wide, but to set the rollers at one setting is impractical. When malt goes through the rollers the sound it makes is an...

34/70 is a good choice. OK, you have chosen a saccharification rest probably in the 150F range and maybe another saccharification rest at 162F, range of Alpha II. Where did the conversion rest go? When conversion doesn't occur the types of complex sugar that make ale and lager aren't formed...

In my opinion, too much crystal and black/dark malt. When a recipe looks impressive it doesn't necessarily make impressive beer. As some of the brewers mentioned pH will be low due to crystal and dark malt being inherently acidic. Maybe keep the specialty malt to the side and steep it, I'd boil...

When a recipe recommends using high modified malt, single infusion, only primary fermentation, and adding sugar for carbonation the beer will be similar to Prohibition style beer. If a Beta rest was omitted during the brewing process, complex types of sugar needed in porter and stout didn't...

Patients is something all of us lack in the beginning, it's natural. Don't worry about it. When numbers don't line up and chances are they won't. Don't worry about it. You will produce some swill, don't worry about it. Besides, as homebrewers, we have carte blanche. When ale sours, but not...

"With your lower mash temp, you could extend your mash to 90 minutes to get a little more conversion. This can increase your OG versus a 60 minute mash. Not sure if you’re going for that or not." A long rest at 148F causes beer to be thin and dry. FG should end up close to expected FG. At 148F...

Believe it or not, there are bars that use an air compressor instead of CO2, it saves money. Back in the day it wasn't uncommon. Kegs were pounded down so fast the beer didn't have a chance to oxidize. The best part, the compressor usually was stuffed in a damp, dirt floor, stenchy, basement...