Search results

How do you know? Have you tried it? And at this point in the process, we would want wort, not beer.

Maybe a raw sour beer would be the way to go.

It does seem to say that DMS is created by heating -- hmmm, I guess the only real way to find out if you'd get any off-flavors is to try it.

Enzymes are catalysts. They only speed up what would naturally occur. The starches would break down into sugars eventually. Probably would take a day or 2 though. Could campden be used to sanatize? And I'm not sure about the DMS. It may be possible to add a reagent and get it to crash...

I should add that I also wish people were more well informed about the effects of their food choices. But that is difficult to attain and abstract.

I think you may lose the majority of the starch by washing the grains in acid? Especially after rinsing it too? I don't think an enzyme is required -- should be able to just soak the grains for an extended period of time. Also, don't the alpha acids in the hops need to be isomerized to...

Perhaps a vacuum evaporator would be useful.

Wouldn't that rule out a decent amount of tropical food then? I'm sure it gets warmer than that just sitting on the vine.

But I don't know what to do about converting the alpha acids in the hops to get the bitterness....

I don't necessarily think you need to heat grain to malt it. Maybe it is common practice, but isn't malting just getting it wet and letting it grow for a few days? There is probably other methods to stopping the growing process -- perhaps freezing?

Oh right -- well then soak unmalted grain, it should still extract the sugars, might take a little longer though.

I think you could soak malted grain in RT water for a few days, but you might want to use campden to keep away the nasties.

I honestly think it is silly that people get all weird about categories like this. Life is not that cut and dry. It's not like you are a vegan or you're not, at least in most cases. For me, "vegan" is just a word for me to discribe what I choose to eat the majority of the time. People tend...

My beer for the last day of the Mayan calender:

Thanks, I was thinking about fuggles too. Wit is really just the grain bill, and I want the hop to accentuate the flavor of the wild rice.

Hi all, I'm looking to make what I call a "Wild Rice Wit" and am wondering what hops would compliment the flavor of wild rice well. I'd like to go kind of earthy, but not overboard. Brambling Cross is sounding pretty good, but I have never used this hop before. Any thoughts? Thanks, T

Buckets are fine for primary, but for subsequent rackings jugs are preferred due to the small surface area that is exposed to air.

EDTA is short for ethylenediaminetetraacetic acid. A large ion chelator. A burette is a long lube with graduations and a valve. The best dye to use is probably Eriochrome Black. Check out this page...

If you can get your hands on some EDTA, an indicator dye, and a burette you could do a titration for total hardness.

Ok, thanks!