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1. Topics

   1. Late Wort Hopping

      by joshua, 12 years ago in Hopping

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      Late Wort Hopping
      
      There is a way to add Hop bitterness, Flavor, or Amorma AFTER the Boil is finish.
      
      Below is the data about the Most Important Hop Oils used in BEER Brewing.
      
      Essential oils
      Alpha acids
      
      The alpha acids are the hop components most familiar to home brewers. Every package of hops sold to homebrewers indicates the alpha acid percentage to allow the brewer to calculate the bitterness he or she wants in the finished beer. The alpha acid percentage represents the amount of the...

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      well a blind tasting is in
      
      I had 4 guys do the test, each had 4 beers in front of them, labeled a, b, c, d. they were actually just 2 beers, both a simple blonde ale, when the mash was finished the wort was separated into 2 pots. Now one was hopped right away and the other hopped when the boil started. no finishing hops were used.
      
      2 of the guys were able to match the correct beers, of those 2 they stated that the one which was FWHed was smoother. they did not know what the difference was.
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      20 Replies
      42577 Views
      Jamato
      9 years ago
   2. First Wort Hopping II

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      by joshua, 10 years ago in Hopping

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      A few Questions have Come up about FWH.
      
      To Start check onclick= window.open(this.href);return false;
      
      And onclick= window.open(this.href);return false; ... t-results/
      
      also, onclick= window.open(this.href);return false; ... t-hopping/
      
      In interest of Self Promotion....
      see viewtopic.php?f=150&t=2215 for Late wort hopping, and how the Hop Oils get distributed by Temperature.
      
      Admin note: Joshua has experimented with FWH and has some first-hand experience with the results (which I have added to...

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      Scott, that is enough of an answer for me to do it.
      
      I do many pilsners and lagers, I prefer lagers over ales and my favorite beer style is a Marzin/Vienna.
      
      I am not saying I do not do ales, I do about half and half because there are many ale styles I like.
      
      But reading about FWHing it appears the style would work great with light lagers, and for some reason heavy ales like Scotch ales. where the bitter needs to be really balanced
      I was going do a continental lager this Saturday but I did not...
      31 Replies
      42108 Views
      Jamato
      9 years ago
   3. Real Wort Starter?

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      by joshua, 14 years ago in Yeasts

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      Good Day, When I No-Chill there is always around 1L-2L of wort in the trub.
      
      I now use a fine strainer to seperate the trub from the hot wort, then cool the wort to 18C. It is really easy to chill 1-2L.
      
      I then add my yeast to the cooled wort, and when it starts working, I place it into the 'Fridge. Covered with some plastic film. This slows done the growth.
      
      The next day or so, when it is time to frement, I remove the starter from my 'Fridge , Warm it to the wort temperature, and Pitch.
      
      The...

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      I'm planning out two identical grain bills of Stout to ferment at the same time in separate F.Vs. both with Wyeast Irish Ale 1084. One Pride of Ringwood, the other Fuggles.
      I've only used a smack pack once before (whole thing all in), and wanted to split this one for the two starters using 1L of post boil/pre no chill cube wort from each of the batches I'll be fermenting. O.G is 1.047, so I'll dilute a little down to 1.040.
      I like the idea of using the same wort it's going into and wanted to...
      28 Replies
      56047 Views
      Muggy Dawson
      9 years ago
   4. 2015 Hops are coming in.

      by joshua, 10 years ago in Hops

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      Check onclick= window.open(this.href);return false; for hops us/international and Hop Oils.

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      Scott, you would be more apt to tell with your two brews than with my Dead Guy really. Dead Guy for me is about malt forward, low IBU. I can't distinguish anything coming from the hops. Once I brewed it with a 54 IBU and the hops were more up front and I enjoyed that batch.
      
      Please follow up when you have finished beers :)
      
      I think the only way to find out about the Rogue hops is to jump the fence on night ;) , but it's just their way of making is sound something more than it is.
      
      Dead Guy used...
      17 Replies
      32646 Views
      Mad_Scientist
      9 years ago
   5. How to see how easy BIAB is, Or why 3 vessel is not.

      by joshua, 10 years ago in Brew Day Stories and/or Pics

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      Check a new YouTube from Northern Brewer, in America.
      
      onclick= window.open(this.href);return false;

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      I'm probably one of the lucky few that actually has enough space at home to fit a 3 vessel contraption, but why do it?
      There's no way I can justify the money and time spent cleaning when compared to my BIAB set up.
      14 Replies
      18451 Views
      Muggy Dawson
      9 years ago
   6. Links to Mashing Experiments and Results

      by joshua, 11 years ago in From Mash to Lauter (Water to Sweet Liquor)

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      Good Day,
      
      To show some Ideas, Experiments, and Results, related to Mashing
      
      Please see..
      
      for The Theory of Mashing
      
      And a link to the experiments..
      
      And the Results of Mash Time Dependency of Wort Fermentability at
      
      I hope this can start clearing the Muddy waters...

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      Pat, those who have not learned mashing, this is a good Example of what it means.
      
      How many trials preformed is an important question.
      
      There a have only been a few of our Members that have Mashed for a LONG time, and measured the Gravity, only Todd Hughes posted mash data to 106 minutes.
      
      It does Show, the Gravity is mostly Finished between 60 and 90 minutes, and that after 90minutes the mash is still going, and while Gravity does not Increase, the fermentability does.
      2 Replies
      11535 Views
      joshua
      11 years ago
   7. Gelatinization Temperatures and Why

      by joshua, 11 years ago in From Mash to Lauter (Water to Sweet Liquor)

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      Gelatinization Temperature Chart
      
      Starch gelatinization causes Starch to quickly break down to Amylopectin and Amylose, which are both long-chain carbohydrates.
      Then Alpha-Amylase, By acting at random locations along the starch chain,
      break down the long-chain carbohydrates, ultimately yielding maltotriose and maltose from Amylose,
      AND maltose, glucose and limit dextrin from Amylopectin.
      
      Because it can act anywhere on the substrate, Alph-Amylase tends to be faster-acting than...

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      That is what we get when we Crush the Grain, instead of Grinding it....
      
      We don't grind the Grain, as everyone Hopefully Knows
      6 Replies
      19582 Views
      joshua
      11 years ago
   8. A link to a Mash Rest Description Chart

      by joshua, 11 years ago in From Mash to Lauter (Water to Sweet Liquor)

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      This has been out of print for a while, so, get it while it is available!!!

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      Yes, there are Quick Oats, Flaked Oats-Wheat-Barley-Corn , and Torrified Wheat,
      
      Corn Meal/Polenta /Breakfast Corn Flakes are Much more available and Cheaper than Flaked Corn.
      
      Raw Oats/Groats have Much Better Flavor than Rolled/Flaked Oats.
      
      Dryed Barley has A great flavor, that is Lost when Malted.
      
      And for a DRY Pilsner, 30%-40% Cereal Mashed Rice is a way the make Lite beer.
      
      That is why I Posted the Gelatinization Temperatures and Why topic at
      4 Replies
      14237 Views
      joshua
      11 years ago
   9. Australian Galaxy Hop Now Available.

      by joshua, 13 years ago in Hops

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      2013 crop Australian Galaxy just arrived and now available for purchase from YakimaValleyHops.com!
      
      Cheers!

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      Here is my Favorite Place for Hop Descriptions...
      
      and here is the Galaxy Hop Breakdown...
      
      Enjoy!
      5 Replies
      14911 Views
      joshua
      11 years ago
   10. De-Hulling Grains - Barley

       by joshua, 11 years ago in From Mash to Lauter (Water to Sweet Liquor)

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       There has be Discussion on using De-Hulled Malted Barley.
       
       The Husks Provide most of the Color that Wort has. But, BIAB uses a bag, not a Mash tun, so do we Really need Husks???
       
       If you have an old Corona Mill, there is a YouTube video on how to convert that Mill to a De-huller.
       
       Lehmans - Removing hulls from grain

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       Good day, I just recieved an E=mall from Breiss Brewing.
       
       The Malted Barley Flours are WHOLE Grain.....Husks and All. They used for Baking Products.
       
       We can grind our Grain to Flour, and Make Bread and Pizza crusts, too.
       
       The flour won't work for BIAB, or even 3 vessel brewing.
       4 Replies
       14367 Views
       joshua
       11 years ago
   11. Hop Stand / Whirlpool Hopping

       by joshua, 13 years ago in Hopping

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       Good Day All, If your Slow at No-chill or a bit Slower at Whirlpooling and Chilling, you may want to try Hop Standing.
       
       See
       
       Or A good Forum Read at
       
       And a LONG forum read at
       
       Have Fun!

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       MS, The Current Belief is From Flame out to 175F you will have 20%-25% utilization, and some have said another 15% down to 160F. But this is only the Bitterness utilization.
       
       Some say the Aroma is strong above 140F, so keep the Lid ON until you CF chill, or transfer to the No-Chill Cube!!
       
       Ps. The Flavor comes out at flame out and boils off, but, if you can wait until 194F, the Flavor gets stonger until 153F, so you may want to check the Bitterness AND Flavor(a teaspoon at a time) every 10-15...
       2 Replies
       7620 Views
       joshua
       13 years ago
   12. Source For Kit Recipes

       by joshua, 13 years ago in BIAB Recipes

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       For some PDF recipes for Extract(Why?), BIAB(3 gallon), and All-Grain(5 gallon) go to
       
       Check the style you like, then click the Beer picture for the Information, then Additional Information tab (lower on the page), then Click Here! at the Reciped and instructions tab.
       
       Example link... ... Porter.pdf
       
       These are basic recipes, NOT in BIABacus format, but will give some Good Ideas!

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       joshua,
       
       Many of My recipes are tweaked versions of NB stuff! I like the easy print outs.
       3 Replies
       6255 Views
       BobBrews
       13 years ago
   13. BIAB has gone bigtime in America

       by joshua, 13 years ago in U.S.A.

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       Check out
       
       Not an endosement or promotion of the product.

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       Sorry Joshua, you have been beaten to the punch here.
       1 Replies
       10752 Views
       hashie
       13 years ago
   14. BobBrews on Basic Brewing Radio Again...

       by joshua, 14 years ago in U.S.A.

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       Bobbrews is telling all, about Hop Flavored Vodka!
       
       Look at
       
       Listen at

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       You're my brewing hero Bob. :love:
       7 Replies
       16530 Views
       thughes
       14 years ago
   15. BobBrews on Basic Brewing Radio

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       by joshua, 14 years ago in U.S.A.

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       check
       Way to Go Bob!!

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       We don't spend that much time together Bob. She works nights - belly dancing :yum:.
       27 Replies
       39591 Views
       PistolPatch
       14 years ago

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