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You are aware that bread, pasta, rice, cereal, oatmeal, and so on are some of the prime examples of starchy foods, aren't you? The prime ingredients in beer (barley, wheat, rye, oats, rice, corn, etc.) are some of the primary sources of starches eaten throughout the world.

I'm pretty sure Marmite would be more expensive than using normal yeast nutrient and I don't see what benefit you would expect from using Marmite instead of yeast nutrient.

Yes. But that's because English has changed over time so that "Scotch" changed into "Scottish," but it kept being used for "Scotch whisky" and "Scotch ale." In the 1500s, "Scotch" was the word for things and people from Scotland, but by the 1700s, it had changed to "Scottish." Scotch still gets...

https://en.wikipedia.org/wiki/Scotch_Ale It's also worth noting that the "Scotch" in "Scotch whisk(e)y" just means "Scottish."

I'm personally curious about this because I've never tasted commercial beer or homebrew (whether by me or by other homebrewers) that tastes "exactly like malt tastes." And even if that's just hyperbole, tasting the grains just gives me a general idea of how the beer will taste. It never actually...

If I was going for an APA-ish style beer but I wanted it darker, I'd be more likely to go for an American Amber Ale than an American Brown Ale. I thought that just because the flavor profile of an American Amber Ale is much closer to an American Pale Ale than to an American Brown Ale, but the...

Yes, professional brewers use the same malts as homebrewers. The main difference is that professional brewers have access to more malts than homebrewers and can get them fresher than homebrewers. Also, professional brewers can actually go to a maltster and taste the malts individually and choose...

I was wondering the same thing. Using nothing but dark Munich malt to get a 1.045 OG results in 10.5 SRM. Taking it to 1.060 with 100% Munich Type II (Dark Munich malt) results in 12.8 SRM. The BJCP OG range for American Brown Ale is 1.045 to 1.060, so at the lowest range, it's 10.5 SRM and at...

I also think that if you have a hop bong, there's not a lot of incentive to dry hop at yeast pitch. The main reason I do it is to reduce the risk of introducing oxygen. And while I have mentioned that I can't tell any difference in hop aroma intensity between beers dry hopped at yeast pitch and...

Ronnie opens up one only to find out it's mulch and the other to find out it's pelletized grass clippings. No wonder they didn't label them!

Not to defend Brulosophy's methods, but they often have BJCP judges, professional brewers, homebrewers, and brewing industry people in their tests. Whether their methodology is good or not is an entirely different matter, but the thing is, you don't need training to appreciate beer. Just going...

That's exactly how I do it. I don't really think it has anything to do with age since I've always had trouble telling exactly where the hydrometer is at a glance. So I always take 2-5 photos of it, then zoom in on the different photos and determine where it is, then make any necessary...

https://www.brewersfriend.com/how-to-determine-your-refractometers-wort-correction-factor/ Although hydrometers can be wrong, hydrometers are more accurate than refractometers because hydrometers measure relative density, whereas refractometers measure light refraction. If you tested your...

Even if it works really well for you, having a hop bong will allow you to add dry hops at multiple different times without ever having to worry about oxygen. It would make my idea of adding the dry hops for a single beer at three different times much easier too. One thing I have found (which...

Motueka has a very lime/lemon character (with, in my opinion, no real orange character) and it has zero pine character. Some say it has some tropical character, but I don't really get tropical from it. Amarillo is definitely much more orange and pairs really well with Citra. It also doesn't...

You're trying to avoid pine/grapefruit, but what are you after? Citrus? Tropical? If so, what specifically? Citra and Mosaic are an awesome combo. Citra and Amarillo go really well together too. Citra and Idaho 7? Citra and Vic Secret? Citra and Strata? Citra and Galaxy? Citra and Azacca? And...

I started dry hopping at yeast pitch last year and found it to be very efficient. I don't do it for all beers, though (for example, I have both a sour IPA and a dry-hopped saison I brewed this year that I dry hopped after fermentation ended). I actually have a hazy IPA planned that will be the...

On a whim fermented 3 gallons of a SMaSH with Maris Otter and Mosaic (basically just using what I already had in the house, fridge, freezer, etc.). I've made quite a few Maris Otter and Mosaic SMaSHs before, but I do kind of wonder what style it would fall into since it was only 22 IBUs, despite...

I've used Cryo-Mosaic and Cryo-Citra, and as far as I can recall, they looked the same as T90 pellets, but the aroma was much more intense. It'd be pretty sad if you needed to open both packages and smell them to tell which is which. When you say they're unlabeled, do you mean they both say...

What do you mean "for what?" Pretty common enough of an opinion that it's not so bizarre that a decent number of people think it. You said, "I have not the slightest idea how somebody might get English ale vibes from verdant. Unless this person never spent time in UK, trying some of their ales."...