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We used raw barley at our distillery and found that extended gelation at high temps (>190F) and a protein rest were required to get good saccharification. Maybe some super robust protein matrix holds the starch granules together really tightly? Whatever it is seems to inhibit thorough gelling at...

I have been using my O2 wand to supplement oxygen into the fermentors. About 15 seconds or so has been what I'm going with. I've just been soaking my wand in StarSan in between uses, so here's to hoping that stuff works pretty well! There doesn't seem to be any need for a starter with 3203. I...

The De Bom blend certainly sours quickly. Picked one up and pitched into a 1.060 porter over the weekend. Kept the temp up above 85F and the pH was down to 3.12 after 3.5 days. Taste was crisp and sour but a little thin and not overly complex. I tried some O2 according to Wyeast reccs and have...