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If you are brewing a hazy & hop forward beer, I would probably try to give it some time in a very cold place and preferably under co2 to minimize the oxidation that could also reduce the hop aroma and flavor that you are looking for. Time depends on the size of possible dust particles and the...

Yes, polyphenols from hops plus there could be even small, solid hop particles coming from the pellets that cause astringency that will persist until these tiny particles or excess polyphenolic aggregates drop to the bottom. This may take several days in a cold place. Some finings may also...

They now produce some new specialty liquid malt extracts for homebrewers under brand name Senson (subsidiary of Viking malts). E.g. gluten-free (< 20 ppm) light & roasted extracts. At least light is based on Viking pilsner malt. Then there's an acidulated liquid malt extract acidified by lactic...

I think you could brew Belgian beers, maybe saisons or golden ales that are regularly brewed with POF+('clove capable') yeast. Reducing the wheat and keeping ferm temp down should dimininish the banana flavor. Forget about the ferulic acid rest and mash at low pH to reduce the clove. Add some...

Now the yeast thing is getting interesting. I cultured the yeast on plates from a bottle of Past Masters 1981 version and the liquid cultures look a bit different than those from a bottle of their export IPA. The IPA yeast always producesa white, quite even layer of foam but 1981 has more...

Although not a rye specialist yet, I would probably use either malted rye or a little bit of rye crystal instead of the flaked rye. Even at 12% the flakes probably won't make it that spicy but they do make it somewhat sticky and the starch must be converted by the enzymes from your base malt...

An old thread but it contains obvious flaws so it must be pointed out that alcohol(ethanol) is not a carbohydrate. Carbohydrates consist of mono- di- oligo- or poly-saccharides(sugars) whereas ethanol does not. The main reason why alcohol consumption is bad in the more common type II diabetes...

And the parti-gyle method as such lends deeper color for the high gravity beers because the color elutes early compared to the sugars that need to be washed out extensively .

It's a good base malt but you can replace it with comparable products from other maltsters. Such as Crisp Best ale, Warminster std pale, the Fawcett pale varieties etc.

Also, you can find use for specialty grains by combining those in new ways like this 7 % light crystal + ~0,4-0,5 % dark chocolate or roast barley in a recipe ain't far from ~7% medium crystal, it makes a closely related beer with a slightly different twist. The color could be indistinguishable.

Buy some base grain and brew a couple of batches of your favourite styles/recipes changing the specialty malt composition to see how they affect the taste. For example you could brew the same recipe with either lighter or darker crystal, chocolate malt or roast barley or with one hop variety or...

There are different Rauchbiers and different roasted grains so it depends. But 1-3 % is probably a good starting point. The flavor, especially in traditional South German smoked beers, comes from beech-smoked base grain (20-100% of the grain bill, smoked during kilning process) such as...

I see. It sounds like u got something else than the malt that is marketed here. I still haven't brewed with it but I have seen & tasted many beers that are brewed with it. Actually most homebrews and most beers in the supermarket. They don't seem to vary in color. It would be a huge problem if...

Yes, color of the pale ale is much the same as British/continental European pale ale malts because this is a European malt and this type of color/kilning is what is being used here all over. It is often used as a replacement for British pale ale malt by Northern European breweries. However, the...

@jturman35 Looks nice, it is probably a bit darker than mine although it could be because of the lighting. What does your grain bill look like? I haven't really conditioned it long. I think it should be fine in a couple of weeks when everything goes as expected. Next time I will make a larger...

I just tasted my latest batch of ESB. I think it is the best so far except the fact that it is too bitter since I adjusted the hops a bit and had to change to pellet hops. But 7,5% Simpon's crystal light (the authentic malt) and Fuller's yeast extracted from a bottle of exported IPA(Bengal...

+1 for high quality rye crystal such as Simpsons.

I bet Bud Light Apple takes some apple/-extract/-flavoring. So no need to look for apple in hops. It is basically a mass production graf (light lager beer + apple).

I guess its the same with any aromatic fruits, herbs (maybe even hops ) that fresh material contains highest level and widest range of aromatic oils. Dried stuff is sometimes useful but will lack some nuances.

According to Briess their Carapils has no diastatic power (rather typical caramel malt although very light colored) whereas Weyermann's has quite a bit of diastatic power and can be used in higher quantities. According to specs Weyermann is actually a bit darker (1.4-2.9 vs 1.5). Both could be...