Search results

I guess I should have noted that it was a single infusion mash. I just wanted to illustrate how the melanoidins develop over time.

A friend of mine decided to brew a SMASH with only two row base malt. He simmered for 11 hrs. and finished the last hour with a full boil. He added brewing liquor as needed as the volume reduced. The pix above shows the effect of the Maillard reaction. The traditional decoction mash has been...

If you start with the perfect brewing water and have no adjustments to make, the boil will evaporate only the water and the mineral/salt content will concentrate anyway.

In 1990, I was brewing on my stovetop. My wife couldn't stand the smell of boiling hops so I changed brewing my location to outside of the house.

Are you growing your own grain? Do you harvest that grain and malt it? Do you crush that malt under a large mill stone? Do you collect pond water for your brewing? Do you fell trees for firewood instead of using electricity or propane? Perhaps we're all cheaters.

If you need to treat your water, treat ALL OF YOUR WATER. I also acidify my sparge water to pH 5.8 to alleviate the extraction of polyphenols (tannins). It's made a world of difference in my finished beer.

My notes on Westvleteren fermentation are: Wyeast 3787 or WLP530 Primary - pitch @ 68 F (20 C) and let rise to 82/84 F (28/29 C) for 4 - 6 days. Secondary - 4 - 6 weeks @ 50 F (10 C)

I need to take a few more college classes to figure out how that works. In my case, I seem to have accomplished the impossible.

Beer contains certain oligosaccharides chains of two to ten sugars. Because our bodies lack enzymes needed to break these sugar chains into forms that can be metabolized, these sugars pass on to the lower intestinal tract where anaerobic bacteria feast away on them. And as they do, these...

I've used "Italian Licorice" which comes in a stick approx. 1/4 X 3/8 X 3" long. For a 5 gallon batch I'll use about a 5/8" long piece. I've used it in Porters and Stouts.

A friend of mine uses BIAB for his small batches and swears by his vegetable steamer basket. It keeps any bag you could use off the bottom of the pot where it could scorch.

My notes call for Wyeast 3787 or WLP -530 Primary - pitch @ 64f (18c) and let rise to 68f (18c) over 5 - 6 days. Secondary - 3 weeks @ 46f (8c) I got the ferment regimen from a book somewhere and it has worked well for me. I usually produce a wort at the low end of the range with an OG of...

Here's something I found in Homebrew Digest a number of years ago. It gets to the heart of your problem. Subject: Vitamin C in Beer HBD #2388 4/1997 Just a quick empirical observation on vitamin C in beer. I wanted to see if my beer was oxidized relative to commercial beer and so measured...

Quite a fascinating piece. I can't access Part II. Can you reload it?

I also prefer 34/70 over the liquid equilavents. I was somewhat relieved to find another experienced guy in the club has had the same preference for this yeast. It starts faster, finishes a bit quicker, and is just as clean as the liquid yeasts. I still use 2206 for Bocks and 2633 for Marzen...

I once used a 10 lb. tub of Pilsner malt which sat around in a sealed tub for 10 years. It seemed okay so I crushed it and made a batch of beer from it. All was well. As previously commented, if it smells and tastes okay and isn't full of critters, it's okay.

Although Biscuit and Aromatic malts are nearly the same color, Aromatic malt provides a sweeter and exaggerated malt presence. Biscuit malt is the toasty choice. Victory malt is virtually identical (in my experience) to Melanoidin malt. Both are similar to the Aromatic in flavor and aroma but...

Koyt does not require lagering. It was a staple of Dutch brewing and shipped throughout the Hanseatic League trading partners. I brewed a Koyt a few months ago. It's supposed to provide a "small but lasting collar of foam". After about three weeks in the bottle, it was carbonated but the...

I think the gradient is due to the glass thickness. I suspect that if you filled these bottles with some other beverage, this "odd" gradient would appear.

I'm in a similar situation to the OP except most of my connectors have the plastic collar. I've never had a problem.