12
votes
Any suggestions for getting a thick (almost chewy) body and mouthfeel when brewing a Milk Stout?
Some things I can think of to increase body:
Milk stouts use lactose, or milk sugar, to increase perceived body and sweetness. Lactose is unfermentable by yeast and so passes to the finished beer.
...
- 6,417
10
votes
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What are the effects of adding water after the boil?
If you have designed your recipe to account for adding the extra water at the end of the boil, then I see no issues what so ever.
I would personally add a couple of litres of boiling water every 10 ...
- 7,018
9
votes
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Interpreting single-infusion mash instructions with two temperatures listed
The first temperature is of the water you are adding while the second is the expected temperature of the mash after it has been added.
So by adding 12.81 qt of water at 163.7 F to the grain (...
- 1,900
9
votes
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Does diastatic power reduce with age? Old grain
The only definitive information I could find specific to your question was in the book Malts and Malting:
'[Malt] must be stored cool and dry in sealed stores [...] to arrest the decline in enzyme ...
- 6,417
7
votes
Accepted
How to achieve an "OJ looking" Pale Ale (a la Trillium/Tired Hands)
The prevailing wisdom on these so called "east coast" IPAs is three fold: The use of ~10% of flaked oats in the grist. A combo of super huge late kettle additions as well as dry hopping. Lastly, the ...
- 36.2k
7
votes
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Why do all-grain when you can do BIAB?
Well BIAB is all grain brewing. Not to be confused with just steeping specialty grains in extract brewing.
If you have a kettle big enough to do a full mash, doing a partial mash and extract is ...
- 18.5k
7
votes
Slight difference pre and post boil gravity
Q1) No chance of off flavors just from this.
Q2) Yes, this is normal. The post boil gravity will always be higher than pre boil because of the water lost to evaporation.
In your case about 12% of ...
- 18.5k
7
votes
What are the effects of adding water after the boil?
There are two potential, but not serious, issues with boiling the volume lower than full:
1. Maillard reactions (not caramelisation) at higher wort gravity tend to be more prominent. Sometimes it's ...
- 1,498
6
votes
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Can wet crushing impede mashing?
Brewing textbooks I referred to universally state that the gap between the rollers of the mill needs to be much closer together for wet-milling. You don't mention making any adjustments, so I'll ...
- 6,417
6
votes
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Would an all grain brewer ever want to steep grains?
Well you don't steep any grain "during the boil". But to avoid upsetting mash pH you can steep all your non mash required grains in the wort during runoff in the kettle before you start the boil. I ...
- 36.2k
6
votes
What are the effects of adding water after the boil?
I add nearly freezing water to chill it quicker to pitch temperature. 1 gallon of near frozen I add to 4 gallons of wort to chill it to lager pitch temperature quicker. Once my immersion chiller ...
- 203
5
votes
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Necessity of hot liquor tank
There are two answers, depending on size:
In largish setup, you may want to be able to heat water for second batch when you are mashing first one.
To heat water fast, you want heating element to ...
- 3,718
5
votes
All Grain vs Dry Malt Extract
Control over color is the first thing and the biggest. Even the lightest DME will make beer darker than an all grain made with pilsner to the same gravity.
Control over body. All extract, DME ...
- 36.2k
4
votes
Why do all-grain when you can do BIAB?
BIAB IS all grain brewing. But it's not traditional multi-vessel brewing. Some batch sparge with a cooler, others fly sparge with a sprinkler, some use a bag for the whole water amount (BIAB). All-...
- 366
4
votes
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What happens if you mash only roasted grains?
It's not really mashing if there are no enzyme present. It's just a big steep. But for the sake of argument...
Yes, it's mostly starches. Depending on the speciality malt being 'mashed' in this ...
- 36.2k
4
votes
Accepted
Cannot avoid boil-over without turning down heat
The only way to prevent a boil-over is either
larger volume kettle/ lower volume batch size
lower temperature
active negotiation (spray bottle, fermcap (see related here))
You can also scoop the ...
- 2,178
4
votes
Accepted
About reusing spent grain
I use second runnings / Parti-Gyle as often as I can. But as my primary mash efficiency rises theres less and less usefulness in the parti-gyle. As for me using the grains, it's compost or given away ...
- 18.5k
4
votes
Accepted
What's going on with these gravities?
Your mash temp favors beta-amylase which makes a more fermentable wort.
While beta-amylase denatures beginning at 149°F / 65°C it takes a little time.
It's possible your thermometers are slightly ...
- 18.5k
4
votes
All Grain vs Dry Malt Extract
Cost - It costs much less per batch (in the long run) to make beer from grain
Control - You have much more control over the brewing process.
Time - I know you said you know this, but this is the main ...
- 3,012
4
votes
All Grain Brewing
Yes, your thinking is on the right track. Mashing with crushed grains at an appropriate temperature (about 150 F or 65 C) for at least 45-60 minutes then draining off basically creates your own "...
- 3,417
3
votes
Accepted
Hefeweissen ingredients question
It's basically as straightforward as you think.
Weissbier/weizen recipes vary, but you're looking at 40-60% wheat malt, with the balance being mostly pilsner or pale/2-row malt, maybe a touch of ...
- 10.1k
3
votes
What can I do with my spent grain after mashing?
all you composters. Add your trub to compost. its a great way to get and keep your compost process going. bugs love food and moisture.
I actually eat some of it like cereal on brew days. Some of ...
3
votes
What influences the finishing taste in your beer?
A lot of times, you can add something to the secondary fermentation for a finishing taste. For instance, if you added cocoa nibs to secondary, you'd end up with chocolate on the finish. If you added ...
- 1,152
3
votes
Accepted
Did I add too much chalk?
It's impossible to say without knowing the recipe, and your existing water etc.. It could go either way, but I'd be inclined to say you'll be fine. It does sound more than we'd typically add to a 5 ...
- 27k
3
votes
Accepted
Swapped sparge by mash water quantities
1.5 gallon batch?
You should fine. The higher grain to water ratio may result in a slightly high pH but you should still be well in the range for enzymes to do their work.
- 18.5k
3
votes
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Is Amber Malt suitable to use as a primary grain?
No diastatic power
Means that this malt does not have the required enzymes to break down starches into sugars. In other words, you need to add some malt that has diastatic power in conjunction to ...
- 4,806
3
votes
How can i stop losing so much water during brew
There are two stages you are "loosing" water, and each have different mechanism:
Mash and sparge
Boil
Let's talk them one at a time.
Mash & Sparge loses
There are two reasons for that. First ...
- 3,718
3
votes
Accepted
How can i stop losing so much water during brew
Losses of water in the brewing process are common. There are some that are unavoidable and some that are controllable to a point.
1. Absorption by Grain: Your dry grain will absorb water at a rate of ...
- 608
3
votes
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What does a good grain crush look like?
That actually look really good. Looks like the moisture is keeping the husk from shredding and you have nice crush on the grain.
I'm constantly pushing finer and finer for more efficiency. As we all ...
- 18.5k
3
votes
Odd mash schedule
There really is no point to boiling the flaked grains. Really only needed for unmalted whole grains, to gelatinize the starches.
Some rolled / flaked can benifiet from a boil but usually the hot ...
- 18.5k
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