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I like it, had plans on something similar a week ago.

I guess the point is to not have to take water absorption into account?

After reading that mechanical stress has nothing to do with tannins i've been thinking about that, or something similar where some pressure is applied to the grains to get the last bits of wort out.

Thinking of doing a four grain stout with equal parts of Barley, Wheat, Oat and Rye. I suspect it might be a real motherf***** to mash though, but the rice hulls should help.

I've found that rice hulls are kind of hard to find, so what else can you use? I've read that cutting up straw and mixing it in could have some positive effects. But i dont think i'll find any of that until christmas atleast.

Yeah, thats why I asked. From what I've read you get alcohol-like off flavors if used wrong. Typically in (first) extract brews when people feel that the ABV will be too low. In styles where its called for, well, that's another topic.

Just throwing this one out there, have you used table sugar to raise your OG?

First draft on the label for a "Brown Pike" (swedish slang för a turd) Belgian dubbel

Maybe you got some slow wild yeast in there when bottling, and in this bottle it had time to ferment? Eating up the body and producing more CO2. Could've checked the OG again to rule that out, but i guess that train has gone.

Whoah, FML, i guess i had a stuck mash. Worked it out someway and now i got some wort boiling atleast.

Brewing an IPA, about 50 mins into mashing and just finished bottling 4 gallons of last batch.

More love:

Beersmith calculates IBU differently, increases, when u choose hop use as FWH, i was just a bit confused about what boil time to use based on article i link below. Alright, so its 60 min IBU*1.1, but you dont experience it like a 60 min hopped beer with the same IBU. I'm planning on brewing...

Havent read all the litterature but as far as i understand the context from you, like someone else said earlier we are the wrong type of customers, as i assume most here arent out to brew commercial style lagers. Personally im not that much into that style, i just buy it as an cheap way to...

I like the fact that their conclusion is: Personal brewing Homebrewing .... ... Result: Tastes like commercial beer. Result: Tastes like homebrew. Like commercial beer(makes me think of bud light and such) is...

Wasnt sure if this should go in the beginners forum but anyways. As far as i've understood the concept you move a portion of the hops (30% of total hops are recommended?), more specifically the 15 min addition, to be added to the wort as you start draining it from the mash tun and then boil...

Just like non alcoholic beer. :p

Good

Not sure we're on the same page here, or how grain amounts came into discussion but my brews so far have been around 10-11 lb for ~4 gallon. My traditional brewing drink while boiling/cooling: Altough thats the 3.5 version, but the 2.8 tastes just as little.

Figured I'd do an introduction as well. The thought of homebrewing came into my mind a year or two ago, so I started saving bottles to use later on. Altough I lived in a nasty corridor (fungae in shower room, silverfish and so on) which I shared with two exchange students, so I gave up on the...