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http://en.wikipedia.org/wiki/Maltol Bam. Found in roasted malts, imparts sweetness, and is used as an artificial flavor enhancer for that exact purpose.

No. You can just keep heating it (like any other food) and it'll all turn to charcoal (carbon) because all the hydrogens and oxygens will hook up and float away as water vapor.

I think a lot of the infermentability of crystallized malt is the byproducts from the caramelization reactions. As far as I know, caramelization is still poorly understood, but involves isomerization, various re-arranging of the carbon ring structures, and condensation. For example, two...

You are forgetting that when people talk about "taste," they are not simply referring to tastebuds, as smell is 90% of "taste." Malts have a lot of volatile aromas from caramelization or maillard reactions if kilned. This is most like the aroma that comes from the browned crust on a freshly...

Thanks man. Yeah, it is super simple, especially compared to some other PWMs I was seeing (quad op-amp chips...really?). Also, you can probably use a JFET or even an NPN (if you add a 100 ohm resistor from collector to ground) if you have either of those.

Just tested this circuit out and it works great! The low end of the motor is completely accessible, and it goes all the way to the high end! However, I had to modify some of the values to suit my motor. I originally planned it to operate at > 20kHz so that you couldn't hear it. However, it...

Thanks shamrockdoc. Will probably build that. F*** me! Alright, will take your word for it.

Don't have a screen for the kettle. How much absorption should I plan for from the hops? Are two muslin bags even close to enough?

So, got a 4 gallon batch coming up with 8 oz of leaf hops in it. I've never even used leaf hops myself, so I am worried that maybe it'll turn into one huge mess. I've got two muslin bags, but I was wondering if anyone could give me some advice or tips when it comes to large quantities of...

Keep in mind that large breweries can and do ferment much higher than homebrewers because the hydrostatic pressure in those huge fermentation tanks allows them to do so without creating off-flavors.

I'm gonna bet sour. He got some hefty attenuation and it smells funky, so it's sounding like infection at this point.

Meaning that protein rests are BS?

Fusels. No. You should just let it sit several weeks on the primary. Only living yeast can clean up fusels and esters. You will not achieve this if you rack to secondary.

Yeah. Fast fermentations (and overpitching) tend to throw out a lot of fusels. However, slow and underpitched results in lots of esters, so there is a tradeoff.

It pretty much has to be your thermometer. Mashing at 154 F shouldn't bring you that low unless you are adding sugar to your wort. Get a thermapen or some real thermometer (NIST traceable).

I think you are trying to talk about MASH temperature, not fermentation temp. You are right, higher mash temperatures create more unfermentable sugars in general. However, you are confusing unfermentable sugar with dextrins (which are more like starch than sugar). They are NOT the same. Dextrins...

Yeah, clean the **** out of my equipment so that the beer gods won't get mad at me and infect my beer. I suppose cleanliness IS next to godliness.

Yeah, you can. You can make a thick solution with the remaining sugar and equally divide it among the rest of the bottles. Or, you could plunk some carb tabs down in there (easier, a tad more expensive).

There is value in the packaging and marketing so that the customer doesn't have to know enough about wine or beer making to know that he/she can get montrachet yeast for less than $1...at least, for some people. We know better, but plenty of people are willing to buy this, and the manufacturer...

No, because I have a 6.5 gallon carboy, along with others of various sizes for different sized batches.