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I produce OktoDampf and Oktoberfest. It depends on the weather, whether, I call it steam or lager. I work with nature and sometimes winter is warmer and sometimes it's colder which has a direct bearing on the temperature in the brewery and as long as fermentation and aging temperature are...

Because of stuff like that, I brew no beer during Dog Moon.

Usually, the mash water is removed and boiled which wipes out Alpha and it's used to raise mash temperature to wipe out Alpha still in the mash. The volume of mash water is never enough and boiling water needs to be added to the tun which helps thin the mash. Mash out at 162F. If starch is still...

For a while I used corney's for fermenters. The first time I used a keg for fermentation I removed the gas poppet and insert and slid a piece of tubing over the threads on the keg fastening the tube with a hose clamp for the blow off. I kept the lid, outlet poppet and dip tube in place. Here's...

"you'll still need some perceived bitterness via late/WP additions, otherwise this runs the risk of, not only being dry, but thin with no backbone." WP is needed for backbone and to make beer that isn't thin? Limit dextrin, and a type of protein are responsible for body and mouthfeel, which...

There's a spec sheet that comes with each bag of malt and right near the top of the sheet, usually, underneath color and gravity per pound is extract efficiency, brewers grade malt extract efficiency is 83%. A spec sheet exists because malt is very inconsistent and because it's inconsistent...

I'm not sure if pectin will cause issues, an enzyme is added when types of fruit high in pectin are used. I believe wine makers use the enzyme. I don't have any idea if the enzyme works with fruit and beer or if it adds value. Weyermann Pils, light and dark floor malt would be a fine choice for...

Marris Otter is very high modified malt and enzymes need to be added to make ale and lager with it. Marris Otter was originally intended to make whiskey with. The malt contains Alpha, saccharification will occur, but conversion won't because Beta is wiped out. The complex sugar required in ale...

Mashing at 157F produces a sweet wort because Alpha releases more sweet tasting, non-fermenting sugar than glucose at the temperature. The types of sugar are contained in amylose, simple starch. Glucose is simple sugar, a yeast favorite. Body and mouthfeel are the result of A and B limit dextrin...

Most homebrew does not benefit from secondary fermentation because the Beta rest is omitted from most recipes. When a Beta rest is used secondary fermentation is needed because the complex sugar formed during conversion, maltose and maltotriose, are converted back into glucose during secondary...

Pils and Oktoberfest are great beers and interesting to make. The beer is still green, it will round out with time. The recipe will make an interesting beer. With any beer, allow the extract to come to a boil and as hot break forms skim it off. When hot break ceases to form or drastically...

Really, LODO can be called a myth in the majority of the homebrew hobby because homebrew is usually pounded down in eight weeks or so and deterioration of the final product caused by oxidation isn't noticeable. When the infusion brewing method is used, water at a high temperature is kinda...

Taking a chance on this one, but maybe it has to do with the way that lager yeast ferments from bottom to top, with the weight of a liquid on top of it? To have something to go from, did the same thing occur with a sample of ale fermented in the same vessel? Bouncing, like rising and falling in...

If the beer was brewed using single infusion it's Prohibition style beer. Depending on the level of modification of Marris Otter enzymes may need to be added to make ale and lager with the malt. The malt was originally intended to make whiskey with and there's a maltster producing low protein...

"With pale ales there is no upside to using a secondary unless you need to free up your primary fermentor for another batch." Absolutely, 100% correct, considering home made pale ale. Second fermentation is required when mash is rested at 140 to 145F. The rest is omitted in most home brew all...

It would be better to skip secondary stuff because the risk of infection and oxidation out weigh the benefits because there are none. The things that are supposed to occur during second fermentation aren't going to occur. I'm not sure if wort from malt syrup requires second fermentation. There...

When a diacetyl rest is used beer is krausened because when the temperature is cranked up Lager yeast go crazy and burn out. To complete the aging cycle and bring the beer back in line for natural carbonation to occur krausen is added. The rest is a blow out patch, diacetyl returns. Diacetyl is...

I brew in the winter because the temperatures are fine for producing Lager and Pils where I live. I start the brewing season after second frost. Usually, the temperatures work out but when they don't I call the beer, Steam Beer, and then, I smash my face against the wall for five or nine minutes...

I agree with the other brewers. Why use it? A little science type stuff about maltodextrin, saccharification, conversion and dextrinization which will help when you decide to use all malt. Because malt is tested, maltodextrin exists. Malt is tested at 145, 153 and 155F. The single infusion...

Check out the recipes on Weyermann Malt website. You may find them interesting. Their floor malt is under modified and low in protein, it's available in some HBS's. Being under modified, the malt is rich in enzyme content. Mashing at 165 denatures Alpha rapidly. Alpha may hang around for 10,15...