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What do you mean by MD??

What is your favorite smoked malt. Those smoked with peat or any kind, or wood??

Handbook of Brewing, Second edition edited by Fergus G. Priest and Graham G. Stewart is loaded of information, especially on hop chemistry. Intended for microbrewry, with Steam Calculation and things like that. Covers any part of the brewing process, beer history to quality control.

The minerals present in the water are in ionic form (Cation -anion). Most of the mineral content in grain must be in other forms. I do mineral analysis on hay and other plant material at job, and we need to calcinate it before an acid digestion on hot plate to have an good recovery of all...

I really love Designing Great Beers by Ray Daniels for recipes formulating. But for brewing information, i recomand Handbook of Brewing Second edition by Fergus G. Priest abd Graham G. Stewart(but expensive).

Maybe it's only the mineral balance of the water.

My first brew Brew Efficiancy 74% Malt - Pot. Extract - Mass (lbs) + % of sugar added by each grain Pale 2-row malt - 37 GU/lbs - 8,66 (80%) Crystal malt 30/37L - 34 GU/lbs - 1,18 (10%) Cara-pils 10L (US) - 33 GU/lbs - 0,85 (7%) Chocolate Malt - 30 GU/lbs - 0,40 (3%) Not 5,25gal but...

On the head of my beer.

I was wondering what is causing irregular bubbles size in the foam.

If you tried both, did you detect any differences??

When do you add yeast, before or after aeration?? I use two filter stones connected to a 50 gal aqua pump in 23L carboy. It makes a lot of foam.