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My understanding of the flavour of DMS was like cooked corn, as someone else said already a 90 minute boil will help there. Can you check your mash pH as well. Describe the flavour, first you mention grainy then you mention corny? How much chaff is getting through into the boil? A little bit should...

Say, as I posted this I did a little more research about covering my kettle with a lid immediately after flameout. Many people who cover while chilling aren't doing it until their wort temp reaches 140 F or so. Do you suppose I'm picking up DMS after the boil, and that's what's giving me this flavor...

I don't think it's your bag. I think you have a grainy astringency, it's typically associated with the wrong pH of the mash or with oversparging. Is it dry and kinda powdery mouthfeel, almost like little spikes in the beer? You can normally taste the grain husk with it, which it sounds like you can...

FYI: Material for BIAB Bag. I am new to BIAB, I am currently purchasing a few items to make BIAB easier. I purchased a SS Keggle with Female threaded port for $119 at Adventures in Brewing, it is onsale currently. The great bargain though is the VOILE, I purchased it at JoAnn Fabric's in Michigan U...

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