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When we decide on a particular style of beer we want to brew, a lot of thought goes into the components of the grain bill, the hops we’ll use and how long to boil them, the strain of yeast we’ll use, and the temperature of the ferment. However, it seems that virtually no thought goes into how...

I entered an 8 yr. old London Brown Porter in a competition and got a 46/50 score. This beer had been stored in the garage where it was subjected to the heat of the summer and cold of the winter. So much for being delicate.

In the days before high tech gadgetry like the thermometer and hydrometer, brewers would mash-in or raise the dough-in temp by infusion to “blood temperature” of about 99o. All they knew was that it worked. Science has determined that phytic acid is produced from phytin in the malt by the...

"Dough-in" is an old traditional mash step but the term is normally misused today. With under-modified malts and decoction mashing, it really was a big deal. The original dough-in was just that – a small amount of water was added to the grist and it was kneaded like bread dough. Many...

I've brewed with malt that was over 10 years in a sealed plastic bucket. Unless it is moldy or full of bugs, use it. IslandLizard suggested making a batch of wort for starters. My buddy makes "wort-cicles" and uses them exclusively for starters.

https://crescentcitybrewtalk.com/mash-thickness/ Road maps have lots of lines on them because there are many ways to get where you want to be. The above link explains my thoughts on mash thickness. As stated in previous posts, mash thickness is really all about the enzymes - what does it take...

I usually pressurize a keg to about 35 psi before putting in the chill chest. After it gets cold, I pull it out, hook up the CO2, and rock it back and forth for 15 minutes or so. You can hear the gas flowing when the beer is being agitated. The alternative is waiting much longer for the...

Have you really thought of the various ways to accomplish a decoction mash? Here's something a bit out of the normal. https://crescentcitybrewtalk.com/pressure-cooker-decoction/

If you are really serious about pitching a strong yeast starter, notice that most of the pix in this thread contain a stir plate. I couldn't imagine how much difference such a contraption could make in my brewing until I got one of my own. I've resurrected smack packs nearly a year out of...

The following came from a paper published in 1922. I believe this statement still rings true. "Any control of the degree of attenuation should be made during mashing, and not by attempting to adjust matters subsequently."

Budweiser lager, at least since its return at the end of Prohibition, has maintained its gravity but the hop rate has fallen over the years. Fred Eckhart’s book lists the IBUs at 15 in 1981 and 10.5 in 1987. Today, the IBUs are estimated at 6 or 7. A-B is probably using one hop pellet per...

The problem with serving beer at near freezing temps is that you can't really taste the beer. Taffer recommends low temps so that the bar can serve a higher percentage of the keg . . . less waste. It will certainly do that but it's at the customers expense. On the other hand, it might be a...

Jon Taffer also tells you to keep your tap beer at a serving temp of as near freezing as possible.

I'm not gluten intolerant but know plenty of folks who are. The only thing out there commercially is RedBridge which is made of Sorghum. There are a number of beers brewed in Africa which are made of Sorghum, millet, etc. but are not readily available to the rest of the world.

How were you lost?

https://crescentcitybrewtalk.com/brewing-beer-from-malted-oats/

https://crescentcitybrewtalk.com/brewing-beer-from-malted-oats/ This article shows what can be done when you when you make the effort. It's one of the next few brews I'll make over the next months.

The dip tube O rings are different between pin lock and ball lock. The section diameter is slightly smaller on the pin lock version.

That 144 is a maltose rest. Here is an article which will give you a bit more understanding of what is happening in that mash-tun. https://crescentcitybrewtalk.com/mash-rests/

When I discovered these things some years ago, it was like Christmas and my birthday all rolled into one. I've got a jar full of the old poppets and will never go back to them. Corny posts are so much easier to clean without having to drive the old style poppets out.