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Okay that makes some sense, malts are high in magnesium and potassium generally and some of which would remain in the Sweet liqour. In general the hardness and calcium will decrease during a boil, which will change the beer slightly under most circumstances and will definitely not cause a beer to ta...

Yes, I would definitely agree that the best course of action first would be a larger pot, then personally I see no problem with dilutions pre and during the boil, so I would recommend that route before purchasing another piece of equipment, especially considering you could most likely get a larger p...

While I agree biab typically involves full volume mashes with a relatively thin mash thickness, I don't understand how a thicker mash would produce worse tasting beer as long as you stay within ph and temp and don't extract any tannins. Many thousand, myself included, have mashed thick then sparged ...

I can totally understand the into fermenter dilution, but I don't really get why the boil dilutions would affect anything as long as your water treatment is still in line. Hop utilization will be pretty much the same as a full volume, and there's little to no caramelization/malliard reactions going ...

Pretty good advice again Joshua, second time you've said it'll make very poor beer. Could you explain a little bit for me? I've seen people make pretty great beer, and on the same quality level as their normal brews, by topping off during the boil and topping off at flameout (use treated water if yo...

For what it's worth to other brewers looking for bags. There's a user, Wilserbrewer, on HBT(homebrewtalk) that is a well recognized forum member, helper of fellow BIAB'ers and makes a dang good brew bag. You can order one of his bags at http://biabbags.webs.com/. They're great quality, I know he's t...

That'll be interesting to see pistolpatch. I can't think of anything that does a hop adjustment formula besides the oversimplification of delay all additions by x minutes.

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