Keptini? Looks interesting, but too sweet from the eyeballing it, lots of caramelization happening there
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One question to those mashing for so long, specifically talking lower temperature mashes here. Do you now have issues with souring? I'm asking because I remember my first AG brew. Took the grains, dumped them in a big pot and figured "I'll do something with it this afternoon". Later that day, something in the kitchen started smelling funky, and the next morning I pinpointed it to the pot. Grains were completely sour. Is that not an issue?
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Thanks Jakes, found this link.
http://www.garshol.priv.no/blog/410.html
Originally posted by jakeslouw View Postthere is a Ukrainian beer where they leave the mash in the bread oven overnight and only sparge the next morningDo you want to be good or be praised - Epicurus
Do what you do to the best of your ability, and blessings will follow you
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Originally posted by Toxxyc View PostOne question to those mashing for so long, specifically talking lower temperature mashes here. Do you now have issues with souring? I'm asking because I remember my first AG brew. Took the grains, dumped them in a big pot and figured "I'll do something with it this afternoon". Later that day, something in the kitchen started smelling funky, and the next morning I pinpointed it to the pot. Grains were completely sour. Is that not an issue?
Soured beers (Berliner Weiss etc) become so because of bacterial infection. That would be either lacto or aceto baccilus.
With a mash that stays above 55 deg C and preferably above 60 deg C, there is very little chance if infection.
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Hi Guys, hope you all well. I haven’t been on the forum for ages.. I started out with the hobby some time ago and then before I could start brewing, our business went through a stage that took a lot of my attention and we moved house twice during this time. That said, I want to start out again but I lost the book i use to read in pdf format that I had on my other phone. I want to download it again but can’t remember its name. I came across the name on the forum but can’t find it now..Brewer’s bible or something. Can anyone help with the name please. I learned a lot from that book, read it from cover to cover. Want to read it again before starting out again. Thank you guys
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Welcome,
A good place to start is John Palmer's How to brew, I believe it you Google it, there is a free version online. Others might know which book you were referring to.
Originally posted by Tommy View PostHi Guys, hope you all well. I haven’t been on the forum for ages.. I started out with the hobby some time ago and then before I could start brewing, our business went through a stage that took a lot of my attention and we moved house twice during this time. That said, I want to start out again but I lost the book i use to read in pdf format that I had on my other phone. I want to download it again but can’t remember its name. I came across the name on the forum but can’t find it now..Brewer’s bible or something. Can anyone help with the name please. I learned a lot from that book, read it from cover to cover. Want to read it again before starting out again. Thank you guysDo you want to be good or be praised - Epicurus
Do what you do to the best of your ability, and blessings will follow you
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Originally posted by Ray48 View Postwhat would the ratio be to carbonate "Hunters Dry" Cider? I have carbonation sugar as well as drops - but this stuff seems like it will explode, so just looking for a top tip
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Originally posted by Andreas View PostDoes anyone know whether Brewcraft or the Bootlegger is open?
I do know that Brewmart and Beerlab are open but only for online ordersEveryone must beleive in something, I beleive I'll have another beer
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