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Grain Weight vs Apparent Absorption vs Real Absorption The goal of mashing is to liberate the malt sugars (extract) in the grain and rinse them out The volume of liquid in your mash is approximately equal to the water you add plus the volume of extract in your grain. An amount of this liquid is then...

shibolet wrote:
stux wrote:My German beer research has led me to believe that a kolsch is 'basically' a pilsner made with an ale yeast ;)
and then lagered at lagering temp for a few months...
Ie put the bottle at the back of the fridge ;)

Shib, the cinema popper needs oil

It's essentially a heated kettle with a rotating stirrer

My daughter loves to watch the "pop pop pop corn" cascading out of the kettle

Contemplated doing that for a while. I have a cinema style popcorn popper now...
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So I guess the old hot air can become my home roaster :)

I've been reevaluating my squeezing process after a run of hazy beers. I haven't come to a conclusion yet but I'm working on it.

MHB on AHB mentioned in passing that BIAB squeezers risk getting long chain protein haze in their beer. That's what I think I'm getting.

Oh it will be coated in bacteria. It wasn't until relatively recently that mostly bacteria free brewing was possible.

If someone elses' brews are better than yours, then you get a new stick and stir their brew with it... and now you have a new betterer brewing stick ;)

good link: http://www.homebrewtalk.com/f36/converting-extract-all-grain-247739/ divide the wheat extract by 0.75 = 5.33KG Wheat Extract is actually a combination of pilsner and wheat (or similar grains), rather than just pure wheat. The ratio varies depending on the wheat extract. I use 50/50 for my...

You need to know your OG in order to use a conversion tool/table to convert the final reading to final gravity.

The alcohol interferes with the reading and by knowing the OG you can compensate

Wheat Extract would normally be 50/50 or 60/40 Wheat/Pils or so... Should basically be just a matter of working out how much grain you need to replace 4KG of wheat extract and then using that in a fullsize biab with the steeping grains in the mash too. The boil will be full volume, so the utilizatio...

The flaw in you logic PP is that not all strains can be dried thus the dry yeasts aren't the 'best' strains which they then dry, but rather the best strains that can be dried

This is why coopers yeast doesnt come in a coopers kit

In Australia, we're not used to wyeast being terribly fresh and we'd expect the smack pack to take up to a day or three to swell.

Your starter will be fine. And it will be fine if you leave it covered for a day too.

In a rush atm stux but two quick questions... 1. What's the y axis label say? Even when I zoom in I can't read it unfortunately. Sure? it zooms in quite a bit :) Anyway, "Lauter Loss %" 2. What was the little bug you found? Think I mentioned it to you, when grain has moisture in it, it means you're...

It could take a few days for the pack to swell if its old or hasn't been treated well.

If it does take a few days to swell you should definately make a starter to increase its viability.

If it doesn't swell after a few days, then the yeast are dead

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