Search results

I would be concerned about lacto doing this, though lacto would surely lower you FG. The temp that it takes to kill lacto is high enough to denature enzymes. Many Homebrew shops to carry amylase enzyme, but again, not sure it would help. Worst case, you could dilute with sugar water to 15g and...

I think it's a little early to jump to Beano. Warm it up and rouse the yeast, maybe ever physically stirring. That time spent in the 50s probably pushed a good amount of yeast into dormancy and possible caused them to floc out of solution. I did the same once with 002, which drops like a...

Update. No new growth or anything. The amount of stuff on the surface decreased a bit. I'll be harvesting and washing yeast later in the week and I'll taste it then

You just need enough to fill a hydrometer tube. Could even just put 4 oz wort and 4 oz water in a sanitized beer bottle and set it somewhere warm with some foil on the top. At least you would know if complex sugars may cause any FG problems or not. Could keep you from banging your head against...

'Za night last night. I didn't take many pics. Used my redneck sourdough starter and cold fermented for 6 days. Was my best tasting dough yet. Was gifted some sourdough starter(friends of Carl) by someone at work. I'll be trying that next time. One cheese One meatball, pep, ricotta and basil oil.

Have you considered doing a small side fermentation to check and see what your potential FG of that wort could be? My worry is that long of a boil will introduce a lot of complex sugars from the maillard reaction of the extended boil. I mean, you basically made wort Candi syrup. Rooting for...

I hope this works out for you. I'll be watching for sure. It might be worth looking into freeze concentration as well. As long as you have a vessel that can take some pressure, it works very well. I've done it twice with my 60l Speidel with success. Just add co2 to it as it drops in temp to...

Off the top of my head: 40% white wheat 50% rahr 2 row 4% oats(quick) 6% carafoam No bittering addition, total hop rate just north of 5#/bbl, counting 2x weight for the cryo. By order of most to least, Amarillo, citra, Mosaic, Sorachi Ace, Motueka in the kettle Dryhop one was citra pellets and...

Thanks for the feedback. Are you suggesting adding the Hop slurry directly to the keg? Or doing the priming and bagging the cryo? This beer was my first with cryo(only used for both dryhops). I'm not sure if they are fine enough to clog a poppet or not. I'm not concerned about particulate in...

Slightly off topic, but on topic at this point I suppose.I am kegging 10g tomorrow. Anyone have any input on a low oxygen uptake/intake for keg hopping? I'm divided on a lot of things here. I am putting one oz cryo in each keg.(citra and Mosaic, respectively) I could keg condition with sugar...

Read any literature on the history gyle brewing and you will find blending of the first and second worts. Body is the biggest reason. Blending really is the simplest way to ensure you end with two good beers. Fuller's, for example, blends post boil...

To a degree, but we're talking a 7-8% increase. You/I could scale it all, but I just don't bother. I don't like messing with grams when it comes to weighing out malt as I use an analog scale. Edit: but, in a beer like this which is just base malt, makes no difference. Again, I'm essentially...

Not pizza but made some cast iron cheese bread with my redneck sourdough(probiotics from a capsule + raw 2 row flour) starter. 6 hour proof, last two in a warm oven in the skillet. Was yummy with the meatballs in San Marzano marinara.

Here's how I handle gyle brewing, and I don't it most brew days now. In beersmith, I build my recipe around no sparge. Once the recipe is set, I add an additional gallon to the batch size. I then adjust my base malt back up to the target OG. On brew day, I take that extra gallon out of the...

The Kent's are retirees Gotta be at least 80 in there. But then again, Clark could have dropped liquid nitrogen in his coffee just to deal with the heat.

Well, in TN, people stand in line for plain ole BCBS. We went through all 7 cases in 15 minutes with a limit of two. My point being, it still isn't heavily distributed everywhere.

But, Kimmich has been using the same yeast -forever-, and knows so much about it, he could have totally different reasons. He did state at Nashville Home brew con that he doesn't go past 10 generations (or maybe less).

In the case of Heady, I could see using a fermentation that was under pitched, along with one fermented warm and maybe two fermented at lower temps, all to coax different flavors out of the yeast. I could see Nate doing a similar process, then, as I stated, killing off the lower attenuating...

Helps to reserve a bit of the first runnings of the first beer for the second. I do it all the time. You'll need a bigger tun.

And I got to the next page...