Search results

The amount of fermentables in sugars differs. Roughly speaking, the more fermentables the more CO2. Brown sugar will contribute ~45 fermentable points per pound-gallon. Dextrose on the other hand will only contribute ~42 fermentable points per pound-gallon. So brown sugar will add ~7% more...

A few suggestions if you are bottling... Don't use a secondary, unless you have to for adding fruit or other stuff that doesn't belong in primary If you cold crash, don't, unless you can capture some CO2 in a balloon and allow the fermenter to suck it back during the crash Use pet bottles and...

Just building on DBHomerbrew post if you are interested. Victory Malt is Briess Malting's brand of biscuit malt. Biscuit malts along with Melanoidin, Aromatic, Amber, and Special Roast (not to be confused with Special B) are all made similarly to Munich Malts but are kilned/roasted to a darker...

^Focus more on water profile for style, rather than where the beer originates from. Most breweries treat their water to hit a target profile. Warsteiner is a German Pils so target a profile to brew this style. Something about like this... Ca 60ppm, Mg 5ppm, Na 5ppm, Cl 50ppm, S04 50ppmm...

Yeast do not use N2 as a nutrient. "Nitrogenous compounds play an important role in winemaking. They serve as nutrients for the growth and metabolic activity of the yeast during fermentation; and as proteins, they also influence wine stability, particularly in white wine. Quantitatively, next...

A little late, but just putting some science behind mash thickness and conversion (limit of attenuation) for future reference. Per Braukaiser's conversion analysis, see graph below, "The results for mash thickness were somewhat surprising. Contrary to common believe no attenuation difference...

Per my experience, below is a list of yeast where you should always use a blowoff and those that I have not had an issue with. Note - I ferment in a SS Brewtech 7 gal Brewbucket with approximately 5.4 gallons of wort so a significant amount of headspace. I also have very good temperature...

^I think (hope) you mean keg. Cold crashing in the fermenter will suck in air (unless you capture some CO2 in something like a balloon and attach to airlock) ^Regarding oxygen, you really can't taste O2 (the oxygen molecule in air), what you can taste is dissolved oxygen chemically reacting...

First, I did not read through all the great responses so apologize for any replication. ^Regarding adding more sugar - from what I have read the absorption of oxygen and oxidation damage will occur far faster than any oxygen scavenging the yeast will do (if they do it at all) during...

Understand, sorry, my intent was just to highlight a very common misconception that may steer a less experienced brewer to use melanoidin and its cousins in the same manner as Crystal. My rant probably belongs on the Beginner or General forum where recommendations and recipe to steep these...

Melanoidin is actually a kilned/roasted malt more akin to a dark Munich (base malt) and should be mashed for conversion. Crystal and caramels malts are fully converted in the husks and the sugars are easily extracted by steeping without adding unfermentable starches. Melanoidin malts as well...

First a clarification. The thin mash can be thought of as just the liquid. The thick mash is made up of mostly grain with enough liquid to allow for boiling without scorching. Per John Palmer the mash thickness of a thick decoction mash is .6-.9 quarts/pound. When I do a thick mash decoction...

Step mashing is used to dial in a specific fermentability profile through activating or deactivating enzymes that break down starches into sugars during the mash. LME is already mashed and has no enzymatic (diastatic) power. Furthermore the caramel malt is already converted to sugar and has no...

Your process is similar to mine except that I use an Igloo cooler for a mashtun that loses about 2.5 degrees an hour. For all intent and purpose the 1 degree drop in temperature during your mash time will make very little difference - I doubt there is any data on this. The 8-10 degree drop...

With the addition of the Crystal malt and Ashburn malt, which is probably similar to a light Munich given its color, you appear to be trying to add some light caramel flavors along with some light kilned malt flavors. I agree with this thinking as boiling a sugar laden thick decoction would...

Melanoidin Malt is often recommended as a substitute for decoction mashing and after completing a number of successful decoction mashes I am perplexed by this claim. My understanding is that Melanoidin Malt shares a lot in common with Munich Malts. In other words, it is kilned/roasted before...

The amount of water needed to hit your final batch size - what is actually package is dependent on your system losses and recipe. Below is a snapshot of how my program calculates water quantities - as you can see to hit the number precisely there are a lot of factors. This level of precision...

^Yes, so I just did this after buying the parts a couple weeks ago. This thread inspired me to implement the solution and validate it will work. All that is needed to use EVA on a 3/8" barb is to use 9.5mm/6.5mm EVA tubing and attach it directly to the barb by first softening in boiling water...

Another alternative if you don't want to / are unable to replace the barb. Not ideal, but reduces the amount of permeable gas line to less than an inch. From a previous post... The barb is part of the shutoff check valve as I was unable unscrew the barb from the check valve, so I jury rigged...

First, apologize in advance if someone already covered the below. In my opinion (so not worth very much), it is very common for new brewers to build very complicated recipes with many grains and many hops, which very often does not improve the final product. It also makes it difficult for them...