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However, there are some differences from the ordinary mixture of barley and wheat, because the reduced amount of gluten is mentioned.

It might be a call for a new experiment, after I recently made a beer with 2/3 white wheat flour. Beer with 100% Tritordeum malt. Despite being twice as expensive as pisner malt.

A new type of malt Boortmalt Tritordeum appeared at my supplier. It is a hybrid of barley and wheat. Does anyone have experience with that?

Guinness Export (Dry Stout)

Writing journal is very helpful and I endorse it as good practice.

Of course, not everything, but everything you need to make a good beer.

Read brulosophy (experiments, recipes), search and ask on the forums and, most importantly, brew and experiment as much as possible and you will know everything very quickly. I found a lot of these books on the Internet and there is a lot of knowledge and theory, but they didn't help me like...

I agree with you, but I know that the people I buy from grind the grain immediately before packaging and shipping, and I brew often so that I use it up in two months at most.

I've been brewing beer for over six years now and have over 200 batches and I haven't bought a mill yet. I don't have room for it in my apartment, I buy small amounts of grain, and my supplier always grinds it for free. Although, I agree that it is better to have your own mill and buy grain...

A dark dehusked malt, such as Carafa Special, can be used to avoid the astringency of a full mash.

Maybe this chart will help you.

I have a 10L plastic canister into which I pour 5L of demineralized water and 10mL of Starsan concentrate every few months and close it tightly. The bottle of Starsan concentrate of 118 mL has lasted me several years and I have not noticed any problem with disinfection. I only use the spray...

I was also initially troubled by that question: why pay attention to oxygen on the warm side when it is necessary to oxidize the wort anyway? Because of this, and even more so because I couldn't raise the pot myself to transfer the wort to the fermenter through the hose, I started using a large...

Brulosophy experiment with brew Stout with and without flaked barley showed that both beers are almost identical, and my previous experiences with rye malt are malty-sour taste and rich foam. Maybe I should increase the rye malt to 10% to make it feel better, but I wouldn't want it to overpower.

A few years ago I made rye beer. I liked it, but I haven't used rye malt since. Now I'm trying to make a copy of Guinness, so I'm reading various instructions on how to make it as faithful as possible. Since I don't have equipment for nitrogen or even carbonation with CO2, I do carbonation with...

Easter Farmhouse Ale

Blonde Ale

Dark Wheat Ale Very soft and tasty.

I brew with BIAB without sparge and tried mash-out several times without any (measurable and visible) difference compared to brew without mash-out. I read that mash-out only makes sense with All-grain when the sparge lasts a long time to stop the enzymatic action.

Blonde Ale