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I have found some recipe/technique for unmalted brew.. Now,is it possible to use barley malt to convert wheat starches to sugar,or i need to hav atleast small amount of wheat malt to do that? I am asking cuz in book they didnt use prefix,just "malt" Recipe goes something like this...

I still use StarSan despite the trace levels of Benzene. You're right however, once the fatty acid chains are released, the benzene molecule will still have hydroxyl groups bound to it. which means it's not pure benzene. In fact its polarity would prevent it from escaping through the yeast cell...

;) ..thanx :)

Oki :) ..Thanx guys!

Yes Anyways ,thank u very much guys!!!

Dont have it

Hi,Can you tell me what temperatures i need to hit if i want a full body -less alcohol,or light body more alcohol in multi step infusion

Meaning, after the fermentation is finish i can skip the secondary fermentation,and go straight to bottling. 1,2,3 rule dont apply on this,more like 1,3. Am i righ

I am planing to brew wheat (wit beer) beer.Does wheat beer need less conditioning then regular ales or lager,if u can enlight me..thanx

The docecyl fatty acid chain gets metabolized into acetyl-CoA during lipid oxidation in the respiring yeast cell which then frees up the benzene head group. SaniClean contains oleic acid sulfonate instead of docecylbenzene sulfonic acid.Oleic acid is an omega-mono unsaturated fatty acid that...

Anyways, today i had store bought ginger ale and the ginger taste was more prounanced then in my brew byf times,although there was none lemony flavors as in mine.What u think should i toss more ginger (grated or sliced) to secondary.

I didnt know in wich form ginger needs to be.. So i didnt grate it i cut it in to the .5 inch slices ,maybe thats why there is little ginger aroma in it.

Yeah maybe ;) + it was home grawn lemons ,sour as hell ;) Well i thought i dont have to add second ginger addition,cuz i addit to the primary. I didnt,although temperatures after the fermention were at around 60-62F What do you think should i add more ginger to secondary? Thanx...

I didnt added the second adition of ginger,and i think there was some lemon zest in a primary. Dunno woot is with the cloudiness... Shoot, i think... maybe i put too much lemon juice in it(4lemons ) btw. i used Gervin english ale dry yeast

Today i rack it to secondary. Now, i screw up or not by adding a ginger root to primary instead of secondary. FG is 1.008 , but beer is cloudy I guess it was cuz of the ginger and lemon zest +lemon in primary. THe taste was weird ,it tasted like suger-less lemonade with hoppy...

I know that will beer improve over the time it stays in bottles,but what temps? I am asking this because i have no space in conditioning cabinet and i have 2 more brews gettin ready to bottle in a week. Now will my beer get better over the time if it stays in bottles at 59 F for a three...

I went after the ginger ale recipe here :https://www.homebrewtalk.com/f76/ginger-ale-3rd-place-2009-hbt-bjcp-comp-141080/ I mashed at 154F and everything was ok,but after the first vorlauf clamp that holds the mash screen in place fell off;unscrew; whatever. Now the thing is i didnt see that...

Now i find out i have 30L demijohn full of beer lefted in primary for 3+ months. lawl . Any suggestions,should i bother with bottling it or make vinegar out of it ? ;)

My guinnes like clone(although OG was 1.066 FG 1.20) is conditioning on 60F. This is first week,should i move the bottles to somewhat warmer place like 71 F. or leave it like that. Btw does different stilles of beer condition at different temps?

A.G. So that means its the same ,wheter to top off or not,or extra sparge or not I guess around 10 mins or less.