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It's more so that mash temp plays a role in attenuation which in turn plays a roll in your final mouth feel. *Generalization* A higher mash temp = lower attenuation = more mouthfeel do to more unfermented sugars remaining. A lower mash temp = higher attenuation = thinner mouthfeel do to less...

I'm not aware of any commercial examples of an IPA with honey malt besides mine haha. My brewery only distributes in Volusia County FL so if you ever find yourself near Daytona Beach FL shoot me a PM and I'll buy you one! Not to say other commercial IPAs don't use honey malt, it's more so that...

I use honey malt frequently I love it (it's taking every IPA I've made to a new level). If you simply add it you will increase your og and body and will add some extra sweetness to your beer. If you sub it you won't see much of a change besides some residual sweetness and minor color change, if...

If you are looking to simply add sweetness and body then keep the grain and dme bill the same. You will see a high of and higher fg as a result but should have similar attenuation and alcohol content. Only reduce the DME of you are looking to reduce the alcohol content. Lactose works by...

Will it work and will it result in beer? Absolutely! Will it be an enjoyable beer? Maybe (probably) not. If you can only do partial boils then I would highly suggest brewing in the fashion of a "double batch". This basically means you do as many full brews as you need to fill your...

It will work but it will thin out your beer and add unpleasant ethanol (alcohol/"boozy") flavors to your beer. I personally would suggest adding a yeast nutrient and a second pack of yeast, both available at your lhbs. The nutrient will help your yeast achieve full attenuation and the second...

Spot on friend, I think you'll enjoy this beer! Only thing I would add is when you remove your grain bag and add the rest of your preboil water, "teabag" (Bob up and down) the grain bag a few times into that full volume while it's coming up to a boil. Then, set that bag into a smaller pot on...

Ok, i'll throw a ton of information here and hopefully some of it helps: -You want to avoid steeping in your full volume of water, this will promote extraction of tannins which will cause unpleasant of flavors as well as an unusual dryness on the tongue (like drinking wine). This also promotes...

It is in small amounts vs a much larger amount that is typically used in beer kits (when it is a kit that contains it of course). Also when you eat say... A granola bar that has maltodextrin in it, it's a solid food so even when chewed and being digested you are getting that lower amount over a...

Was there any maltodextrin in the kit? If so, I bet that's it. Your wife may not be sensitive to it.

If anyone in the central Florida area (specifically volusia county/daytona area) has experience working the production side of a commercial brewery and is interested in a brewery gig, send me a PM. I will then request a resume and cover letter, please have that prepared. Half Wall brewery is...

Empty fermenters are wasted fermenters, Keep 'em full! Especially when naturally carbing in a bottle at home, you want to keep a constant rotation. When I used to homebrew more often I would run my primary for 2 weeks then bottle and let those sit for 3 more weeks before storing in the fridge...

Keep in mind most kits contain steeping grains which also contribute to hop utilization. 10% of your extract is plenty. Some may argue this, I speak from spending 16 months straight converting recipes back and forth between all grain and extract (and back, then back again, then back again lol)...

I've never had any negative impact on a beer using moss or floc with an extract base. I have noticed that it doesn't seem to settle in the kettle post-boil as quickly as it does when used in an all grain beer but again, no negative result. My extract beers with floc have been so clear (when all...

Ok, I think I can help here and am going to throw a whole bunch of information at the wall: In addition to being a professional brewer who has worked at several breweries producing both all grain and extract beers I also was briefly the manager of a local home brew store that sold alot brewer's...

Also, don't forget to use a temp adjustment calculator to adjust your grav reading. For example: My hydrometer is calibrated at 60f (it will say on the side) so if I pull a sample at 71.5f I'll end up having a different reading after I use a temp adjustment calc. Here is the one I usually use...

Port Orange/NSB here, my house has been in the high 60s during the day but 40s at night haha. Fortunately I get to play with my glycol jacketed conicals at work and don't really homebrew much anymore. What was your OG? What was your base extract? You very well may have hit the total...

Very true and well put. I have a habit of taking things at face value haha.

True, now with reserving 90% of your extract for flame out you can drastically improve flavor and color issues. As far as adjuncts and the whole steeping issue: you can steep flaked oats, flaked wheat, toasted malts, etc and they will still contribute most of what they would if you mash them in...

This is the "extract brewing" section of the forum so it's safe to assume extract. Also, OP has another thread in this same section about extract wheat beers, being kinda new to recipe making, and trying to dial in wheat beers. It should also be safe to assume that OP is open to kit or...