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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. H

    Corn starch to sugar

    Yes, just the way RM recommends. I have used corn starch, but I bought the corn starch from a health food store because it wasn't supposed to have anti-caking chemical in it.
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    Imperial Stout Recipe Feedback

    What is the reason for resting mash for 1.5 hours? The conversion rest was skipped so how did you produce ale? Beta rapidly denatures at 149F. During conversion Beta converts simple sugar, glucose, which Alpha releases from simple starch, amylose during liquefaction, into complex types of sugar...
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    Reviewing the fundamentals... Check my process, please?

    *Sometimes routines are good, but other times you end up practicing the wrong thing over and over! Does that mean that in the four years you have been brewing beer you haven't been sure of things? That is not bad! I was into it for a few more years before I realized that maybe I was chasing...
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    Salt Lime Lager brew day recap (a beginner's journey in learning hard lessons)

    I use a mashtun and a slotted bottom lautertun. The manufacturers that produce tuns, etc. usually have a chart with the volume of grain and water the vessels can hold. I'm not a fan of recirculating hot extract through a grain bed for maintaining or increasing mash temperature because a...
  5. H

    Spill berm

    Maybe look into Grainger, MSC, etc., they sell parts washers, and they may have containment vessels to place under them.
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    Are all grain KITS worth it?

    Whether buying kits or bags of malt the quality of the malt is the important thing. Malthouses produce two types of malt, malt that makes ale and malt that doesn't. Both types of malt are on the market and both bags are stamped Brewers' Malt and the bags are labeled ale and lager malt. To know...
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    Acrospire ideal lenght

    From the Journals of the IOB: Degree of Modification. Acrospire length: 0 - 1/4": Cereal malt, unmodified. 1/2 - 2/3": Steely lager malt. 1/2 - 3/4": Lager malt. 3/4" to full: British malt, American brewers' malt.
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    Craft Malts for Session Beers

    Thank you for clarifying. I wasn't aware that there are a few steeping methods. What determines whether malt/grain is steeped or isn't steeped? Cold mashing is used for a reason, which has to do with the quality of malt. Steely malt is mashed overnight at 10 to 13 and lager malt is the malt that...
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    Craft Malts for Session Beers

    Everyone uses run of the mill malt, no pun intended, because it is recommended in recipes, and usually it is the least expensive malt on the market. Since recipes aren't needed for producing ale and lager because they are a given, it is not a bad idea to stray from the path and try other malts...
  10. H

    Craft Malts for Session Beers

    If the malt is self converting why won't a "proper" steep work? What is a proper steep, anyway? Isn't malt soaked at a certain temperature for a certain period of time to activate Alpha and Beta?
  11. H

    Preparing Spent Grains for Chickens

    Instead of making animal feed why don't you use the starch in the spent mash to produce beer with? Spent mash contains complex starch, amylopectin, which is thrown away in home brewing because the temperatures aren't high enough to burst amylopectin because the starch is heat resistant to a...
  12. H

    Unconventionally activating alpha amylase.

    Maximum fermentability has nothing to do with dextrinization and gelatinization. The types of sugar contained in amylopectin are nonfermenting. Pectin is responsible for gelatinization and when gelatinization occurs it is quite noticeable in the mash. The mash jells up. Producing maximum...
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    Unconventionally activating alpha amylase.

    Multitasking works in making homemade beer. In ale and lager brewing you need to be more attentive. A rest at 130F is used when malt contains a high ppm of Beta Glucan. If the Beta Glucan content is high in malt, it is simple, don't buy the malt. Beta Glucan is listed on a malt spec sheet...
  14. H

    Mash schedule from historical recipe

    CAMRA was invented by marketers. Dave Line commercialized homebrewing. "Why is most British beer history American invention?" It's a great advertising technique, most of which is made up, similar, to when CAMRA renamed, distillers beer, and Prohibition beer, Real Ale. The Brits invented every...
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    Mash schedule from historical recipe

    Marris Otter is high modified, to over modified, distillers malt, same with Halcyon, and Golden Promise. However, there is a malthouse producing Marris malt with less than 10 percent protein, which is the malt to use for producing single temperature, home made style,
  16. H

    Mash schedule from historical recipe

    A hundred years ago breweries were shut down in America, with the exception of the breweries moonshiners owned, and in grain distillation, especially in moonshining, the method that produces the most glucose, the quickest, is used. To increase profit margin, in 1960, the Hochkurz brewing method...
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    Mash schedule from historical recipe

    What is the era/time frame when malts weren't able to convert as they do today? The story about modern, high modified, malt being much higher in quality is only a story, brewmasters use the finest malt. Homebrew malt is usually, high modified, to over modified, high protein, malt. In brewing ale...
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    Mash Hopping - Anyone Have Insight?

    Beta Glucan is fibrous. It's usually indicated on a malt spec sheet. A mixture of Alpha/Beta Glucanase is an enzyme that's produced to reduce Beta Glucan. A rest temperature in the 130F range allows Proteinase to reduce the fiber into glucose which reduces mash viscosity. "You can safely...
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    Christmas Beer -- too soon?

    ZaniPalmerJamiChef seem to come up with interesting recipes. Adding a small piece of brewers licorice in the boiler adds a nice touch, it takes the edge off, off flavors. I'd start making the beer ASAP. Next time brew the beer between November and December while Holiday spirit is full on and...
  20. H

    Too much foam after aging

    Use a bigger pitcher or do what the Slovaks do, pour three pitchers and by the time the first pitcher's wiped out, the foam settled in the other two and more beer can be added. It's probably difficult to do when beer is in bottles. Bicycle Day is big in Switzerland, but, the grain was grown in...
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