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I can't quite comment at the moment between the difference of specialty malts except that I'd reckon that a better fermentation performance, if there is one, would probably be due more to an acidification in pH in the mash. I checked a maltsters website and there seems little or no variation in...

aye that's right, yeah should have said! it's a bad measurement though, really broad and misses out on the detail. the devils in the detail... especially with FAN

Yeah mostly amino acids but also some di- and tri- peptides (2 or 3 amino acids joined together) ammonia and urea will be taken up in the beginning. These make up FAN (the measurment brewers and maltsters use). Some protein may be hydrolyzed by exogenous enzymes when or if these become depleted...

I wouldn't be too concerned about not using speciality grains for foam - standard malts still give plenty of head forming molecules as most loss of foam comes from anti-foam entities. Foam is made by hydrophobic proteins, these can be broken down in mashing or stick to the inside of your boiler...

relax man, your beer's still pretty green! You're still going to have yeast in there and chill haze too. They both settle out in conditioning normally, give it another week to ten days and you should notice a difference. Chill haze is when proteins and polyphenols bind together into larger...

Ethanol actually has a very high flavour threshold. Try mixing a decent vodka with water until you can actually taste it, most people find it quite hard. When you smell/taste something like rubbing alcohol what you are more likely tasting is "higher" alcohols and maybe esters, compounds like...

chill haze is different than starch haze. Starch haze should be present regardless of temperature. Good mashing should prevent it by complete digestion of starch. Chill haze only forms at lower temperatures when proteins and polyphenols complex and form haze producing particles. Aim to remove...