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Author: Steve Thanos Believed by many to contribute a distinctive spice character to beer, rye is a huskless cereal grain that sports a relatively high amount of beta-glucan, a soluble fiber that has the effect of increasing perceived body. While larger proportions can create issues when it comes to lautering, this hasn’t stopped brewers from
Author: Marshall Schott My now-wife and I had the great fortune to take a trip to England back in 2003, the year I’d finished my undergraduate degree. As a relatively new homebrewer at a time when the engines of the craft beer world were just lighting up, I was beyond excited for the opportunity to
Author: Phil Rusher In addition to sanitation and the isomerization of alpha acids from hops, boiling wort serves to coagulate proteins and polyphenols into visible chunks, which when left alone, contribute to the trub at the bottom of the kettle. Generally, this “hot break” material is viewed as benign, though some brewers question the sensory
Author: Mike Neville Released for commercial use by New Zealand Hops in 1997, Riwaka is a quintessential Kiwi hop known for its high oil content that imparts pungent citrus notes when used at higher rates in hoppier styles. However, given it’s the progeny of Saaz, it can also be used as a replacement for spicier
Author: Andy Carter Sulfites are chemical compounds containing a sulfite ion that are widely used as a preservative in the food and beverage industry. While most commonly used in wine as a means of inhibiting unwanted microbial activity, there’s been increased interest in the positive impact sulfites can have on beer, particularly as it relates
I love Belgians and when I make them, I tend to start fermentation around 64 and when it starts to slow, add a degree each day until I get to 68-69. I’ve never let them free rise. For those who brew dubbels, tripels and Quads, how do you structure fermentation temp?
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Opening bottle after bottle gets old quick. I have tried 1/2 gallon and 1 gallon bottles, but they can be heavy and awkward. Am thinking of moving to either a spigot type container or possibly kegging. Spigot seems a lot simpler, but finding a non-glass, esthetically pleasing one that seals well is actually difficult. Kegging seems a little too involved but does get you extra cool points. I did see this neat countertop dispenser online, but apparently they have just discontinued it and it…How do you dispense your big batch/table wines?
..Stone Ruination. Good stuff. Before that I had the last one of the 3 bottles of Chimay I got in that sampler pack. The Blue one. Wow. Smooth for all that alcohol. I’ll bet that one would have been so much better aged. I liked it, btu the white was BY FAR my favorite of the 3. No contest. Ever since I had that white one, I’ve been trying to find a recipe similar to it so I can brew it this summer. That was outstanding.
submitted by /u/carlanpsg [link] [comments]
I recently started using a strike water calculator so i can get my mash set more consistently, and more rapidly. its a dream. i used to get so stressed slowly adding water to get to the right temp and constantly worrying about over or undershooting my temp or throwing volumes off to get things right. problem is ive seen a drop in my efficiency. i do t really get whats happening. my temps are the same, just the water goes in faster and i hit higher temps within minutes i stead of working my way up. i added time to my mash last brew, but now it tasts to sweet / syrupy. any input would be great submitted by /u/chisel357 [link] [comments]
I’ve got some flavoured vodka samplers, I’m planning on tasting them and then using whatever is most decent as flavouring at bottling time just for some per bottle experiments. Rather than start my guessing from scratch on how much I should add, has anyone here flavoured like this before? What did you do and how’d it go? I’m guessing the vodka taste will also come through moreso than it would in a tincture? submitted by /u/NewSupermarket3 [link] [comments]
Hi everyone, I think I’m a little bit confused about fermenting, cold crashing and force carbonate. Is it okay to let the beer in the fermenter for 2 weeks (after checking FG for a few days), racking the beer to a clean/sanitized keg and “cold crashing” it for 2-3 days in my kegerator with the gas connector on (10 psi) and then, force carbonate it to be able to drink it pretty quickly? submitted by /u/vincelovesbeer [link] [comments]
I recently bought a mini fridge and kegs and made a kegerator and am so excited to have my beer on tap. Both my beers on tap tasted pretty good coming out of the fermenter, especially the 2nd, but now there is an off flavor in both of them. I cleaned with PGW and sanitized with Star San and rinsed really well. I’m guessing this is oxidation, but I slowly bottom filled both kegs so not much air would mix in with them. Looking for general advice and discussion on kegging as I am very new to it. submitted by /u/lonelyhobo24 [link] [comments]
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