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A fermented beverage where the majority of the fermentable sugars are derived from malted grains via mashing.

2
votes
What makes you think you've got contamination? A slight skin over part of the surface isn't necessarily an uncommon thing. I guess it depends how it looked. You wouldn't happen to have any photogra …
answered Nov 27 by dmtaylor
5
votes
lactose. This sugar is not fermentable and will also increase body and mouthfeel of the finished beer. Assuming 5 gallons (19 litres) of homebrew, if you use 1/2 lb (~225 grams) it will add just a hint … the finished beer. Lactose is difficult to dissolve and must be boiled in a little water for several minutes until no longer cloudy and well sanitized. Then cool and add to the beer. I do this on …
answered Oct 20 by dmtaylor
2
votes
Gambrinus Honey Malt, maybe about 5-10% of the total grist, plus 50% wheat (either malt or not, or both), should get you really close, based on experience. No more loquaciousness required. Cheers.
answered Sep 6 by dmtaylor
10
votes
at colder temperatures (human). This is the same reason why the Brits like to drink their beer "warm" (not ice cold = more flavor), and why the mega brewers like Bud/Miller/Coors want you to drink their beers cold as ice (less perception of any off-flavors). …
answered Jan 12 by dmtaylor