Search results

To get the ball rolling i brewed an experimental oktoberfest with the Krispy kveik strain. The full discussion is here: Skare kveik tldr; it ended up with some tropical flavors that I didn't want but I started out fermenting hot and then cooled it after fermentation was underway. Also, from the...

As the title says, this is for any information or experiences with escarpment labs yeast. My LHBS is only carrying escarpment for liquid yeasts but there isn't much information available except the write up from escarpment. So if anyone can shed any light on these yeasts it would be much...

You've never had a good meaty beer before? There great on a cold winter night. The secret is 1/2# ground beef in the mash. 🤢

I'm pretty sure that sour note you mention in wheat beers is due to yeast selection. I find most German wheat beers don't have it, but most American wheats do.

Good point gnomebrewer, its definitely going to come from a light grain, and ive only tasted it on tap as well. The only direction I can give is when you open a bag of base malt. And I do like a rich maltball like flavour. That description was a tasting for my marzen/fest bier attempt, which...

Good point. I brew with a friend, and when doing tastings for each of our new beers I will say things like, "upfront theres honey and maltballs,... and some light herbal notes.... and in the finish... some dry bready malt?" My friend: "its good. It tastes like German beer."

Hmm, classic brewing discussion. "Do this, it works 100% of the time." "I tried that, it doesn't make a difference." I guess its all a matter of taste. Ill try the easy changes for the low oxygen method. It seems like it will be beneficial regardless. But I really think there is another piece...

So you need to boil your water both for the sugar and sanitation purposes, but the honey should be added after the water has cooled a bit if you want to retain all the honey flavour. I'm not sure if that will be enough water to dissolve all those sugars but if the honey dissolves it won't come...

So your saying the only way I can get fresh malt is to grow my own barley and malt it myself? Thats actually great, think of all the money I'm going to save!😂😂😂😂 🤔... I'll do it!

Ok, one more thing I just thought of. I remember reading that you should adjust your mill for darker roast malts. Do you do this and how easy is adjusting?

When you put it like that i don't think I need to even think about it.

Thanks for your comment day_trippr. That scale looks quite good and a fraction the price of the anvil one I contemplated. I guess grain shelf life is very dependant on how long it takes to get to you and the storage conditions through all phases of that journey. And unfortunately my basement is...

I was looking at the Vitle vault a while ago. It seemed like a good option but there's always a diy version that I like to look into before buying something. I'm a little disappointed that grain only lasts 3months. I can't say I'm surprised but I would probably only use 30lb in that time. What...

I have been thinking about starting to mill my own grain. If I buy in bulk its a little cheaper than buying by the pound, its supposed to make a better beer, and it saves me driving almost an hour each way to the nearest lhbs. So what do I need to know? Has anyone bought a 2 roller and...

Well I'm sold. I've never noticed red wheat at the lhbs. Do you find that there's a significant difference from white wheat?

I read an article on how kveiks finish a few points lower in regards to pH so I adjusted my mash pH to account for that. I forget to check a finished beer though. 🤷‍♂️

Good to know. I guess I'll try adding some wheat next time to build it up a bit.

I just started reading through the link you posted and most of it is pretty easy. A few steps require relatively costly equipment. For everyone who has gone low DO, what changes made the biggest difference for you? Incidentally with my last batch I got my grain day of, instead of the day before...

This is what I was afraid of . why can't there just be a malt that gives me this flavour? :eek:

@Maxkling I have not had spotted cow, but I'm here in Ontario where the beer overlords decide what we will drink so that's generally my answer. I've used both victory and biscuit in beers with relatively complex grain bills and found that they added a rich maltiness similar to Munich. I would...