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Hi. I'm making my second batch of cider (well, actually graff since I added some crystal malt). From what I've read, cider can mellow and develop complexity with bottle conditioning, just like beer. Also, you can get malolactic fermentation (if it didn't happen already in the primary ferment)...

You didn't kill your yeast, but dropping the temp quickly by even a few degrees can cause your yeast to deactivate and flocculate out. Give the carboy a swirl to bring any settled out yeast back up into suspension - that can sometimes get them restarted. Wouldn't hurt to warm it back up by a...

Peak activity around 37C is in figure 4 of the actual article. This particular article mentions that beta amylase activity exists, but they don't measure it except to say the amylase activity is ~80% alpha. They didn't compare beta amylase activity to fruit ripeness like they did for alpha. One...

And here's some info on amylase activity from bananas from a 2006 Journal of Food Science article (http://doi.wiley.com/10.1111/j.1365-2621.1981.tb04183.x): 1. They used the Cavendish cultivar of banana, which is the normal "grocery store" banana at least here in the US. The "yellow" stage of...

After reading through all these posts, I was curious why several people's mashes with "grocery store" amylases did not convert. I think one major reason is that we can't expect the amylases from other sources to work at the same pH/temperatures we usually use for malt-derived amylases...

cimirie: tell your friend to check out their website and email to sign up. They call it a "rat pad" - I don't know why. They actually do it at the Corner Brewery in Ypsilanti (part of ABC). 99blackgt: sure, when I get around to this toasted SMaSH experiment (after I experiment with wheats and...

Thanks for all the great suggestions! cimirie: I may ask the brewery (Arbor Brewing Company) eventually - I hear they are very supportive of homebrewers. They even have a program where homebrewers can brew a 10 gallon batch on their equipment, and they'll serve it in their bar as a happy hour...

Thanks for the suggestions. 99blackgt: yeah I figured it would be toasted sorts of malts. I'll have to buy a few of these and some small SMaSH-esque experimental batches (a neutral base malt, one toasted malt to test, and some Cascade). BrewBrain: From Munich malt? Wow, I don't think I've read...

Thanks for the welcome, Michiganders! I am originally from California (lots of good West coast beers), and Texas (Bud, Bud Lite, more Bud... and Shiner Bock if you're lucky - and you have to drive to next county to get it). Having lived in both extremes, I really appreciate Michigan's (and the...

Thanks for the welcome! Yeah, retroviridae is the virus family that includes HIV - indeed, I don't want any of that replicating in or near me!

Hi all, Long time lurker, brand new member, and first real post. I recently switched to partial mash, and my head is spinning with all the variety of new (to me) ingredients I can now use! So, I'm practicing formulating my own recipes. There is one particular flavor/aroma I am trying to...

Hello everyone! I'm a beginning/intermediate brewer with only a few partial mash brews under my belt. But I feel like I know what I'm doing thanks to lurking on HBT and learning from everyone else's experiences. (It also helps that I'm a microbiologist, so I'm accustomed to culturing E. coli...