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I assume mycotoxins levels are behind this. Different animals have different sensitivities to the toxins, so depending what animal the grain is destined for, the allowable levels vary. Apparently if high enough (surprisingly low level), the animals will not eat it. All loads of grain...

I use 833 a LOT! And I really like to use home toasted malts. I'm curious to get a report on the head of the finished product. It seems to me that when I use home toasted malt, I get extra creamy, stiff foam so I'm curious to hear if other get this

I always mill my flaked grains. I also use a protein rest. This helps to make the corn less gummy. I very rarely get a stuck mash. I also tend to mash on the thin side. I'm assuming you are fly sparging. Try adding a little extra water after the mash before starting the sparge. I would...

NHC winners - pick 2013 final round 2013 NHC Bronze Classic American Pilsner Now listen up....... :drunk: Do it your own way!!!!!! If you like the process you use, and are very comfortable with it, and you like the way the beer turns out, then that is the way YOU should do it. That being...

Correct! I brew almost exclusively with just base malts and they don't have the impact on pH (away from my target pH) that the specialty malts do

Partially right :) Gelatinization is not equal to dissolved - wikipedia is not technically correct. It just means the starch granules are broken up so that individual amylose chains are now suspended in water. I guess, I'm using the specific chemistry definition and opposed to how it is...

Welcome to the world of scientific literature. Even when reading peer reviewed articles in my field, the materials and methods sections are often woefully lacking in details like this. At least with enzymology studies, the values given are expected to be at STP (standard temperature and...

I have never checked my mash pH with a pH meter. Before I got my meter I would check it with pH strips. I've got a good feel for my water, it has low alkalinity after treating it, and I brew mostly lighter beers. I know that if I adjust the pH down to 5.4 after lime treatment (with the help...

If used properly, you should not get any gelatin chunks in the keg. The idea is to disperse it throughout the beer quickly after adding it. This dilutes it and keeps if from clumping together. Now, rather than looking for other gelatin proteins to hook up to and form a gel, they grab ahold of...

I like it! I've been mulling over in my head how to connect my kitchenaid to my pasta maker - rather than buying the KA version. I think something along the same lines would work great. Hmmm, and I was thinking about making pasta this weekend.

With 0.5 lbs of caramunich, this will be a little bit on the sweet side of the style if that is what you are shooting for. If don't want so much sweetness, back the caramunich down to 0.25 and up the munich by 0.25

Starch is not water soluble. The only way to "dissolve" it is to let enzymes break it down into sugars. You could cook it and then either add some crushed barley malt or buy some amylase and add that to it and mash it separately

Again, this is the source of confusion, there are not many people saying you get unusual flavors and different flavors from extra yeast contact. All I (and others) am saying is the flavors that the yeast impart are more evident the longer you leave the beer on the yeast. Just like with longer...

Read about it here byo and basic brewing radio experiment does delayed racking harm your-beer

This makes no sense to me. Just because they are dormant, that does not mean they are inert. If cell activity is required, then how does dry hopping or wood aging work? No cell activity going on there. Yeast don't have some magic spell that somehow prevents anything from going into or out of...

Actually, my first maibock. I've got a very nice bock that people really like and thought I'd try a paler hoppier version. Tasted great going into the keg!

If you are just looking for darker color in the beer than toasting it will do that. The flavor will not be the same as dark munich. It will taste like toasted munich

We are slowly trying to get a group going. Check out Black Hops Unit of Centre County on Facebook

Most of my recipes have 1/2 pound of either flaked barley, or more often wheat malt, or occasionally 1/4 pound of instant oatmeal. Lots of head on my beers

I have found that a properly executed protein rest can boost the body a little and improve head retention. I did not have much luck doing this with pale malts though and now all my beers use pilsner malt as a base malt. I've got a wheat lager (38% wheat) that is just about ready to keg. No...