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I did a 50% rye beer with hulls and it was horrible. It took 3 hours to sparge. FYI

just to clarify: no human pathogen can live in beer....right?

oh boy. I'll feed it to the dog first. Wait. make that the mother-in-law. So, best practice for producing your own lactic acid is to pasteurize it at 140 BEFORE you add it to the mash?

pg 132-133. He talks about the clostriduim bacteria which will turn the mash rancid if it sits below 140. I let this mash sit for 3 hours at 150 so I'm hoping all is well

So I'm wondering if I f-ed up yesterday. I have moderately hard water and was brewing a rye Saison so I decided that some lactic acid would be just the ticket to lower my ph. 5 days before brew day, I put 2oz of pils malt in 120* water and let it get nice and stinky. then on mash day, i...

the simple answer is yes. I upgraded to 1/2 and it cut my cooling time in half. $10 well spend IMHO

you subject line caught my eye. I love that album. anywho, I had a sparge that lasted an incredible 3 hours yesterday. I don't think this has anything to do with your problem but I felt a need to contribute jason

I vote decoction. You can kill 2 birds with one stone. you can start your infusion mash at 122 which is prime head retention forming time. pull a decoction, boil it, then add it back so you'll then hit your sacc temp (145-150). I did this for a saison and it ruled and was really really really easy

What's do you fine folks think a little chocolate rye would do for this beer? What if I added it late in the mash? say 8oz for a 5 gallon batch. is it not needed since I'll already have 6# of rye malt?

fruity yeast (pear, apples) plus citrus hops(grapefruit, pineapple) equals drool

I threw this out on the recipe threads. Wheat IPA saison. enough said

caraway instead of coriander sounds delicious

which ones would you like?

Did anyone else read the Zymurgy article about saisons? if not, I'll update you on some of the ideas. Wheat IPA saison pumpkin saison black saison sorry, I've already drooled on my keyboard and must stop now

I' on a saison kick. I was planning a 50% barley, 50% wheat saison but I gots to a thinking and I think rye might add a nice bit of spiciness to the saison. How much rye can be in a grain bill with out ruining it? I'm doing 5 gallons so I was thinking: 6 lbs of pilsner 6 lbs of rye...

great video. I'm gonna try a double decoction pilsner next. One question: why do you do your iodine test on chalk? jason

I did that. I can't make sense of it. I don't have too much in the way of science smarts I don't want to pass my problem on to someone else but I know there are some people out there who like to do this crazy stuff. I've been adding gyspum to every mash because I have such low calcium levels...

what does this all mean? any help at all is eternally appreciated. jason FINISHED WATER ANALYSIS 2007 SOURCE OF SUPPLY - LAKE ERIE pH 7.57 Alkalinity 84.7 Total Dissolved Solids 187.4 Total Hardness (CaCO3) 121.0 as grains per gallon (gpg) TH x 0.0584 7.06 Calcium Hardness...

is there a difference between sodium and potassium metabisulfite?

i have two keggles but I find them incredibly frustrating because all the steam bottlenecks and you can't see the boil. I currently have an 8 gallon SS kettle but I usually end up with only an inch or two of head room during the boil. I though a 10 gallon would be nice. Maybe I'm just...