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So why do we bother mashing thick and lautering?

enzyme denaturation? Whats that?

For various complicated and plain stupid reasons I ended up mashing my 8lbs of grain (marris otter barley and some crystal) in the full 5 gallons of water resulting in a very fluid mash. What will the effect of this be? :confused:

I am drinking them in pubs, I think Cascade hops may be the answer. It's not one of those slight fruity flavours you get when a bit of rogue bacteria gets a little excited but a full on grapefruit citrus flavour. I dont mind hints of grapefruit but it can send the thing out of balance and mask...

I keep tasting grapefruit in Ales I get from various pubs and not special grapefruit ales. I think quite a few breweries are sneaking small amounts of the vile fruit in there beers masking all that lovely malty hoppiness. :mad:

It is quite a hoppy batch. Maybe those hop oils are contributing. It's strange but sesame oil and caramel flavour are very similar. Maybe the hop oils are just pulling the caramel flavour from the grains into the sesame flavour.

Hate to say it but I can't remember, they've been quite obscure local London beers and I never have more than 1 pint of the stuff as I don't like it so never remember the name. It certainly doesn't taste anything like the Kent Goldings hops I use.

No, not really, I just wish I knew where it was coming from. I was wondering if some rogue bacteria was causing it. The beer is quite a dark and caramally so maybe it's from the crystal malt in it.

Hi, I keep tasting English ales with very pronounced Grapefruity aromas/ flavours which sends them totally out of balance masking any malt flavours present. What gives? Any chance brewers are using aroma oils or some other tricks? A bad trend I say. :mad:

So from my latest batch of all grain brown ale I'm getting slight sesame oil odours. Anyone got any ideas where this is coming from? (recipe - pale malt, crystal malt and goldings hops, dried yeast). :confused:

Though I live in London now though so I shouldn't complain.

Thats the bad thing, 3rd time bottling. I guess I should have learned by now. Man I'm jealous of you in Germany, I love German beer, I used to live round the corner from Zum Schneider in New York which is a german beer bar and it was the happiest place in the world.

and save time too. (note to self: prime whole batch at once then bottle)

yup, bottle by bottle

Fermentation temp was around 75 degrees. Tomight I opened a 250ml bottle of the same batch (the apppley one was 500ml) and the small one didn't have the apple odour at all. It's only been 2 weeks since bottling so I'm wondering if the small bottle was fully conditioned and the bigger one was a...

After brewing my 1st all grain batch, a brown ale, I noticed some apple odours and an appley taste. Any ideas where this comes from? On the subject of odours, my second batch which I have just sampled from the fermentor had a slight sesame oil smell. Apart from these 2 things everything else...