Search results

Are these two things essentially the same, just from different companies? And just what are they? Are they just darker kilned versions of Munich, or is there something fancy about the process in making them?

Just curious about decoction mashes. Do you really boil grist? I was always under the impression that I don't want grist temps to exceed 170F or so, or else I'd extract bad-tasting stuff from the husks. Is this not really a concern, or do I misunderstand something about the process?

I just racked a cider to secondary(*), and have reharvested/washed the White Labs 720 (sweet mead/cider) yeast that I used to ferment it. My intent is to use this stuff to make mead about a month from now, when I can dedicate a carboy to such a long-term project. I'm wondering about "sweet"...

I started my first cyser last night (up until now, I've only done beer). 5 gallons unpasteurized apple cider, 5 pounds of honey (ok, that's a bit low for a mead, so maybe this is just a honeyed cider rather than a real cyser? I dunno), and 5 campden tablets. And I started some WLP720 in a pint...

In a day or two (just slapped my Wyeast packet a few minutes ago) I'm brewing. The sugars are coming from this: 2 lb english pale malt 1 lb munich 1 lb malted rye 1/16 lb (1 oz) roast barley 1 lb carared 1/2 caramel 15L plus this: 1 lb DME 1 3.5 lb can of John Bull...

I am still doing extract brewing, but also steep specialties for an hour in the 150F-160F range, prior to adding the extract. This has worked fine with roast barley and black patent. I don't pretend to understand the sugar and enzyme issues; I simply know that I can clearly taste this stuff...