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. ...
10 votes
Accepted

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 ...
  • 6,993
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 (...
  • 1,890
9 votes
Accepted

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 ...
8 votes
Accepted

How many pounds of frozen strawberries in a Strawberry blonde?

A good starting point for fruit additions in 1lb/gl. Strawberries are pretty subtle, though. I added 7.5lb to 5gl of blonde this summer, and the flavor was easily noticable without being overpowering....
  • 10.1k
8 votes
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Gunk in bottom of all grain boil

This gunk is what's known as "trub", and it is proteins left over from the hot and cold breaks. The experiment conducted here: http://brulosophy.com/2014/06/02/the-great-trub-exbeeriment-results-are-...
7 votes
Accepted

I forgot to put water in the airlock! What do I do now?

Seal the beer off from oxygen as soon as possible. If you decide to use the airlock, use sanitized water only. If you have access to CO2, put a layer of the gas over your beer as soon as possible (...
7 votes

How much Chloride in PPM is too much for All Grain?

There is a distinct difference between chloride, which is a dissolved Cl- ion, and free residual chlorine (or the longer-lasting chloramine ions). The chloride is likely fine. The 61ppm concentration ...
  • 159
7 votes
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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 ...
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 ...
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 ...
  • 1,488
6 votes

How much Chloride in PPM is too much for All Grain?

As someone noted, chlorine and chloride are two different things. Basically, zero chlorine and chloramine is desirable in your beer. Chlorine can bind with phenols in beer and form chlorophenols, a ...
  • 2,947
6 votes
Accepted

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 votes
Accepted

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
Accepted

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

Which Stores carry the metal connectors for constructing a Mash Tun?

There are many mail-order or online places to get these components, but local hardware stores will typically not have everything you need. There might be a specialty plumbing store near you or a ...
  • 3,375
4 votes

Lautering: Filter first runnings using a strainer

The whole "Brew in a Bag" methodology is based on using a very fine bag to filter the wort, just as you suggest. Its certainly feasible and something a lot of home brewers do (it doesn't scale up to ...
  • 6,682
4 votes
Accepted

Lautering: Filter first runnings using a strainer

This is called "vorlauf" and yes, it is traditional. That being said, it's also a highly effective way of producing a clear sweet wort. I would guess that you'd need a fairly fine filter, not just a ...
  • 8,978
4 votes
Accepted

What are the qualities to evaluate when purchasing a Burner for All-Grain brewing?

Whoof... I would not recommend doing a full boil inside an apartment if you can possibly avoid it. You're basically putting a gallon or two worth of water into the air. Things will get muggy quite ...
  • 400
4 votes
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How large of a Kettle to brew 5 gallon and 10 gallon batches? (All Grain)

Based on my own experience, an 8 gal. kettle will barely work for a 5 gal. batch. Even at that, you might have to boil a concentrated wort and add top up water after the boil. Remember that in ...
  • 33.3k
4 votes
Accepted

How much grain will fit in a 16 liter kettle?

Use the "Can I mash it?" calculator at http://www.rackers.org/calcs.shtml According to that, 8 kg of grain will fit with enough water for 1.25 liters/kg mash thickness with .64 liters of headspace.
4 votes

how long can I stay in an open primary fermentation?

There's basically no need to do a "secondary" fermentation. Time in secondary is just as good as time in primary. You can go straight from primary to bottling if you like, so long as fermentation has ...
  • 10.1k
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
Accepted

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 ...
  • 2,168
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 ...
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 ...

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