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  1. S

    Never Never Aloha Aloha Clone Help

    Interesting. Thank you for the reply. I've found a couple interviews with Matt and a few other tid bits of info but nothing on the never never series. Maybe you can point me to were they mentioned the no lactose. Perhaps it was fb or other social media? Didnt really dig into any of that. I've...
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    Never Never Aloha Aloha Clone Help

    You ever do this? How'd it turn out? The aloha aloha is a crazy one, what with all those fruits, seems like a lot of work to process everything fresh. I just had a never never backdown backdown. Double fruited apricot. Best damn beer I've had by a long shot. I live in MN so only way to get is...
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    Pellicle Photo Collection

    Sour Mash brewed 7-19 1 lb pale malt 1.5 lb cream of wheat 1.5gal water Slowly brought to a boil over the course of 2hrs. Let cool. PHed down to about 4.5 w/ acid blend. Pitched a handful of pale malt. Covered let sit for 5 days. No temp control. Checked it today. Smelled like fresh bread...
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    Pellicle Photo Collection

    Its about 5.5-6gal in a 7.5gal bucket
  5. S

    Pellicle Photo Collection

    Oatmeal Rye Porter @ 6mo about to add oak cubes. Wlp644 Wyeast1028 Wlp530 Dreggs: Mikkeller AK Alive JP Bam Bier
  6. S

    Quick qestion about oats

    Wow my bad I had no intention of offending anyone. Just trying to discuss an aspect of the brewing process that has as of late got my gears a grindin. Thought this might be a good place to do it as the only other people I have to talk to about it r my old lady who is sick of it at this point and...
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    Quick qestion about oats

    Yes that is correct but for the sake of this discussion is Immaterial. The important part is that the starches are separated/"extracted" (or mostly anyway)from the solid "waste" of the oat and "suspended" in the liquid.
  8. S

    long time beer enthusiast first time poster.

    Satanic Four (Sour Fanatic) First off I love fermented foods and drinks of all kinds. Even some things I'm not sure ordinary people would consider edible. Lol. Anyway I have been home brewing for about 10 yes now. I started with meads ciders and cysers and the like. Started to special ones...
  9. S

    Quick qestion about oats

    Not just stuck sparges but spent oat mush sticks to everything. I did a Sour oatmeal wiezen stout a few months ago that used about 6lbs total of oats or about 25% grain bill and im still finding crusty oat meal residue that some how magically made its way around and stuck to all kinds o crap...
  10. S

    Quick qestion about oats

    Partially right. Starch becomes soluble in water when heated. The granules swell and burst, the semi-crystalline structure is lost and the smaller amylose molecules start leaching out of the granule, forming a network that holds water and increasing the mixture's viscosity. This process is...
  11. S

    Quick qestion about oats

    Yeh I was thinking about that too extraction efficiency might be lower as the oat grains arnt being lautered mearly strained. i like to toast a portion of my oats to a nutty brown it gives a delicious flavor but not much starch so I havta bump up the amount I use of regular untoasted oats...
  12. S

    Quick qestion about oats

    I understand how the mashing process works. And that enzymes from the base malt split the beta glucan starches from the oats into shorter less complex starches during a beta rest. Then at higher temps other enzymes turn some of those starches into fermentable sugars. I get how that works. So...
  13. S

    Quick qestion about oats

    I was contemplating new and unusual recipes over a pint the other day when this question came to mind. At first i was like duh that's a no brainer I'll just cook up a bunch of quick cook oatmeal with a cpl gallons of water strain it out and use it as part of my mash water. Then I was like...
  14. S

    Quick qestion about oats

    Ok I think maybe I'm confused. My goal is to extract all the starches from the oats then add that to my mash where they will b converted with out all the mushy oat leftovers. I don't need base malt to extract the starches just convert them right?
  15. S

    Quick qestion about oats

    I've looked and looked. Can't find exactly what i want to know. Oats...... Can't I just cook them then strain out the liquid and add the extraction to my mash? Seems like it would cut down considerably on the crud in my grain bed. But if I can how come no one seems to mention anything about it.
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