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17

Personally I compost it most of the time. I have used it to make bread, and pizza crust. Typically i just grab maybe 2 cups of it while it's still wet and fresh from the mash, then add the typical ingredients of a wheat bread recipe (milk, butter, etc). I then add enough flour to make the dough ball 'look like dough', then proceed as normal. I'm pretty ...


14

2-row: Favored by European brewers Lower protein content Yields greater theoretical extract Tend to be more uniform in kernel size (better for less-sophisticated mills) 6-row: Grows better in the U.S. and is cheaper, so used by big domestic breweries More enzymes and husks help with adjunct cereals (so good for e.g. an oatmeal stout) Higher protein ...


10

My dogs absolutely love spent grain dog biscuits, I use this recipe (originally from here): 4 cups spent grain 4 cups flour 1 cup peanut butter (or oil or pizza sauce) 1 egg Mix together thoroughly (get your hands in there!), place onto lined baking tray in whatever shapes you like and bake for 30 mins at 350F/180C then reduce heat to around 225F/110C ...


8

Taste wise you're going to get a slightly more grainy flavor out of 6 row. Biologically 6 row has more diastic power and is better used for converting starchy adjuncts. You also will get about 2ppg more out of 6 row than you will 2 row. But quite frankly, today's 2 row is well modified and has enough diastic power to convert a large amount of starchy ...


7

Multiply your base malt weight by .75 do get the same (ish) amount in liquid extract. For example - 10lbs. Pilsner malt = 7.5lbs Pilsner Liquid Malt Extract For a Dry Malt Extract multiply by .6. For example - 10lbs malt = 6lbs. Dry Malt Extract Steep specialty grains as usual.


7

Honestly, there's often more than 5ºL variation between batches of crystal by the same maltster, so I'd probably just buy the 80L and be done with it. But, if you want to try to be more precise, the Morey equation for SRM (which is what most software uses) just assumes a linear proportional effect. So, you'd want 3 parts 80ºL to 1 part 60ºL. In other ...


6

My LHBS suggested the trash can idea. He told me to put the grain in a trash bag, tie that up, the into the sealed trash can for safe keeping. Should last a while using this method.


6

Spent grain is great for composting. You probably do not have enough to warrant making some kind of arrangement with a farm to use the spent grain as feed, but that is what many commercial breweries do.


6

Are you able to adjust the mill, so that it can mill more coarsely than you would want for flour? If so, I think you should be all set. When brewing all grain, you want a pretty coarse grind; you essentially just want to crack the kernels open, rather than pulverize them. This leaves the husks in tact, and they serve as a filter bed during the sparge ...


6

I made a smoked porter about two months ago, and it turned out great. I used charcoal and applewood in my cylindrical smoker (they run about $40 at Lowe's). My LHBS advised that I should smoke the base malt before milling, but since I didn't have a mill I ended up milling first and then smoking. I placed a few pounds at a time on the top rack of the smoker ...


6

Special B and CaraPils are as different as night and day, so it's going to be hard to compare them directly. Special B is a very dark Crystal Malt (about 140-150L), typically Belgian in origin, which is used to add flavors like: very dark caramel, raisin, or plum. It is the specialty grain that makes Belgian Amber Abbey Ales taste a bit raisin-like, and ...


6

Milled grain does have a shorter shelf-life, but you don't need to worry about it unless you are trying to mill more than a month in advance. I used to get my grain milled and shipped to me and I would use it when I got around to doing a brew. I never noticed major taste differences within about a month of being milled, and I was just using cardboard boxes ...


6

It was a lucky guess. There is nothing in that grist bill specific to an IPA. AAMOF, it's NOT an IPA! The OG is too low, for one thing. The recipe even calls itself a pale ale, not an IPA. As to what makes an IPA an IPA, the best ROT is the BU:GU ratio. An IPA will usually be in the 1.060-1.075 OG range and have at least a 1:1 BU:GU ratio.


5

I've done all of the following in extract + grains brewing with 1 - 4 lbs of grain and I can honestly say I've never noticed a difference in the final product: Remove grain bag from brew kettle, place in bowl, pour hot water over it, press it with spoon, add liquid back to kettle. Remove grain bag from kettle, hold above kettle while spraying with hose. ...


5

Assuming we're dealing with just basic malted wheat, and plain ol' 2-row malted barley... Your malted barley has a clean smooth lightly malted flavor. It has enough diastic power to convert itself and other adjuncts, up to 10% of it's own weight. It is relatively low in protein, and easy to mash with a single infusion. Barley can be used for 100% of a mash. ...


5

If you've got backyard chickens, they love the leftover mash, especially if it's still warm. I'm planning to take some of the mash from my last batch of beer, freeze it in 1-quart freezer bags, and then pull it out and microwave it to feed them on cold mornings.


5

Crop yields vary vastly depending on soil conditions, amount of rainfall, fertilization, pest control, etc. On my family's farm, there are places where the wheat grows tall and thick, and less than 10 feet away, plants are so thin and sparse that it would almost be better to let that area go fallow. In any case, crop yields for barley tend to range between ...


5

If you're grinding a small amount of grain for a partial mash or speciality grain additions to an extract brew, you could use a Corona mill. They don't provide a particularly good crush, and your efficiency will suffer, but if the bulk your fermentables comes from extract, it won't matter too much. And it'll be miles better than a food processor. You can ...


5

First, keep in mind that Mr. wizard is a commercial brewer and his answers come from that point of view. It may not be applicable to homebrewers. Using wheat may be about the only case where using a protein rest may be of benefit. But it'a not a given. There are still proteolytic enzymes left in the malt. Due to the high protein content of wheat, it can ...


5

That means you would use it at 3-15% of your total grain bill. Let's say you had a recipe that used used 10lbs of grain in total. They are recommending that you wouldn't want more than 4.8oz-1.5lb of this amount to be Biscuit Malt. They suggest these limits, because the flavors imparted by these grains can possibly overwhelm other components of the beer. ...


5

The only real difference between pale and pils malt is about 1L of color. The flavor is actually pretty similar. The best thing to do is to experiment with different pale malts to see if on brand is closer to what you want. In terms of what you've got right now, an all pale malt mash will taste remarkably similar to an all pils malt mash. I've done the ...


4

I've got a buddy in San Diego that makes dog treats out of the spent grain: http://doggiebeerbones.com/ I thought that was pretty cool!


4

Any nearby hobby farms with cows? I understand it makes a fine food for cows. The deers and/or bears (not sure yet exactly which) that pass through my yard seem to enjoy it.


4

Matt's formula is what I've seen in several places. However, I'd add to that, that you should check the malt chart here (http://www.homebrewtalk.com/wiki/index.php/Malts_Chart) as well. In particular, note the "Mash Req." column, which indicates that a particular grain has to be mashed. If you're doing extract brewing, any ingredient that requires mashing ...


4

The best way to do it is with a grain mill. By buying in bulk, you can use the savings to amortize the cost of a mill pretty quickly. If you have a friend who also brews, you can go in together on a mill to cut the cost. The ease of use and increased efficiency from a proper crush will make you glad you got the right tool for the job.


4

I've brewed with 3 year old grain before and the results were mixed. Light beers weren't great, just tasted like stale grain, and they had a haze that didn't settle out completely, even after 6 months. The old grain worked best in darker beers, where you can get most of the flavor from some fresh speciality malt. I had 200lb of grain to get through, but ...


4

Grain, and foodstuffs in general should be stored in a cool, dry area, since the warm temperature can increase the rate of staling. It depends upon how long the grain will be around for. If you can use it up within 6 months then I doubt you would notice much change, especially if it's stored in a sealed container.


4

You can scale malt, hops and volumes linearly. While in principle hops don't scale linearly, it's almost linear, and depends upon your kettle geometry. It's not enough of a difference to worry about - the difference is less than the error introduced due to measuring your hops to the nearest 0.1g. Evaporation is also due to kettle geometry, although this ...


4

The Beer Judge Certification Program (BJCP) makes an attempt to describe styles such as this. One such style is IPA (grouped into 3 subcategories: English IPA, American IPA, and Imperial IPA). Have a look: http://www.bjcp.org/2008styles/style14.php You're right that the hop character defines the IPA style. However, a traditional IPA has some restrictions on ...


3

I had to dig quickly in case this votes to close (why?), but here's your answer: Why is 2-Row more plump, generally, than 6-Row? The two types of malting barley get their name from the way the kernels grow on the stalk. Two rows of kernels grow on a 2-Row stalk and six rows of kernels grow on a 6-Row stalk. The 2-row kernels simply have more room. The ...



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