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Nov
10
answered Why is it ok to squeeze a BIAB, but not a grain bag for steeping?
Nov
10
answered Temperature Dropped - Is Beer Ruined?
Nov
10
comment corn beer steps and suggestions using a home stove
Boiling the corn gelatinizes the starches in it and makes them available for conversion. But the gelatinization temp range is the same range we use for mashing, so pre boiling isn't needed. You can just add the corn to the mash. If you're not doing a AG brew, you need to do a minimash with the corn and some diastatic malt.
Nov
9
comment corn beer steps and suggestions using a home stove
The gelatinization temperature of corn is from 143.5-165F. That means it's within mash temperature range and a cereal mash is unnecessary.
Nov
7
answered Could I add flavored Cappuccino syrup?
Nov
7
answered Will bitterness from a flameout coffee addition fade with age?
Nov
6
comment Building Custom Sized Carboys
I use 10 gal. corny kegs as fermenters quite often. They work great, too. I avoid glass unless I have no other choice, and even then I STILL try to avoid it!
Nov
6
answered Building Custom Sized Carboys
Nov
6
comment Building Custom Sized Carboys
I have been using plastic fermenters exclusively for 12 years after switching from glass. There is no problem using buckets, or with leaching.
Nov
4
answered vanilla beans in a porter
Nov
1
comment Porter recommendations to avoid acidity
You can sparge with water much hotter than 170F. I regularly sparge with 190F water. It won't extract tannins becasue of temp. Tannin extraction is dependent on pH.
Nov
1
reviewed Approve adjuncts tag wiki excerpt
Nov
1
reviewed Approve adjuncts tag wiki
Oct
25
comment Different ways to use mushrooms in brewing
You can certainly add them on brew day, but my experience is that you'll lose most of the mushroom character.
Oct
24
answered Experimenting, Priming Sugars
Oct
24
comment Different ways to use mushrooms in brewing
A local brewpub made a candy cap wee heavy. It was good, but I prefer chanterelles.
Oct
24
comment Different ways to use mushrooms in brewing
The vacuum packing and freezing are the key to extracting flavor. I've tried soaking them in vodka, but didn't care for the harshness the vodka added to the beer. My recipe is at wiki.homebrewersassociation.org/WeeShroomy
Oct
24
comment Different ways to use mushrooms in brewing
I have made this beer many times and served it to Randy at this year's NHC in Seattle. I was pleased that he liked it so well that he brought Tasty McDole and Mitch Steele back to try it. I picked 2 lb. of fresh chanterelles from my property, lightly brushed off the dirt, chopped them, vacuum packed them, and froze them. When it was time to add them to secondary I thawed them and added all the mushrooms and juice to secondary and let it sit for a couple weeks, then lagered for 2 months.
Oct
23
comment Initial Fermentation Temp?
I have to disagree that temps of 75F are "OK". Sure, you'll make beer but it won't be great beer most of the time. I guess I don't consider that "OK". Also, wort over 75F won't damage yeast as long as it's under 110-115F. 5 days is very fast for carbonation, but it can happen.
Oct
18
comment Partial Mash Extract twang
There is a chance that if you had left it i primary for all 3 weeks the flavor may not have happened or may have been at a reduced level. IF you somehow managed to oxidize it when you moved to secondary it would exacerbate the problem.