5 votes
Accepted

Any drawback in heating the mash with grains in?

Assuming you shoot for a saccharification rest around 65°C, the mash is heating up between ~1.4 and 1.8°C per minute. You'd make it through the 45-55° glucanase/protease range in ~5-7 minutes. I can't ...
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3 votes

What happens to remaining sugar when wine is converted to vinegar?

Simply exposing a wine that was inoculated with wine yeast to oxygen doesn't create acetic acid. You need to inoculate with some acetic acid bacteria as well. Acetic acid bacteria can ferment both ...
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  • 36.2k
3 votes
Accepted

Calculating Efficiency manually using metric system

To start with, I'd figure out the yield as a percentage. I find this number way more useful, especially as maltsters generally provide a yield as a percentage on their analysis sheets. To do this, ...
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3 votes

Is the iodine test for starch conversion pointless?

Its probably a good idea to do the test when you first go to all-grain using malted barley but once you are dialed it might be optional. HOWEVER, certain malted gluten free grains, such as millet and ...
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3 votes

Leaf Hops to Pellet Hops

I just use the same amount, under the idea that the different in weight is about the same as the difference in utilization. It just really does not matter at the end of the day; you're talking ...
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  • 10.1k
2 votes

Leaf Hops to Pellet Hops

The conventional wisdom rule of thumb is to use 10% less pellets than whole hops to maintain the bitterness. Notice I said bitterness...for later additions for flavor and aroma, a 1:1 ratio is fine.
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  • 33.3k
2 votes

All-Grain to Extract and Steeping

So it looks like your source just took an all-grain recipe and converted by just taking the base grain and subbing in light DME, and then using ALL the flavor grains in a steep. Typically, one would ...
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  • 366
2 votes

Home brewing for undergraduate study

Yes, there is a possibility to convert those starches into fermentable sugar, but it will depend on the source. With malt, the process of mashing consists in keeping the grain at a temperature to ...
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  • 4,736
2 votes
Accepted

Where do you find the degrees Lintner for a particular malt?

The Briess Typical Analysis Sheet might be of help. It lists Lovibond and Lintner for several Briess malts. It is from 2017, not sure how much things change over the seasons. If you give 'em a bunch ...
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  • 469
2 votes
Accepted

Interpreting how diastatic power impacts the mash

Malting companies will provide the DP values for each malt (at least some do, ie: https://www.simpsonsmalt.co.uk/our-malts/finest-pale-ale-maris-otter/) The process of "roasting" malts (...
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  • 4,736
2 votes
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Why has the Specific Gravity to Potential Alcohol conversions changed?

I was curious and poked around a little bit. I remembered reading that hydrometers were previously calibrated at 60°F, whereas nowadays they tend to be calibrated at 68°F. Brewer's Friend describes ...
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1 vote

Calculating mash conversion efficiency using Brewers Friend calculator

I've punched your numbers in, and it looks like 26.5L is probably close to the right number. It's not a very clear calculator though, so I would recommend heading to http://braukaiser.com/wiki/index....
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1 vote
Accepted

Where does this DME/LME come from in "How to Brew"?

LME already has some liquid in it. Making the yield slightly less than DME per volume but much more exaggerated when measured by weight. While maltsters do thier best for consistency yields will vary ...
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1 vote

Widget World to S30 Conversion

Ian, is this the kind of device you are looking for: http://brewingathome.co.uk/product/midget-widget-world-universal-barrel-hose/
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  • 6,983
1 vote

How is the conversion of raisin to tannin and acid?

I have always used black tea stewed for about 30-45 min, and used as my about half of my brewing water, if you want to try with raisins have a look here: http://www.westchesterwinemakers.com/2013/05/...
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  • 6,983

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