7
votes
Accepted
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
6
votes
Accepted
Using Extract kit yeast vs some external commercial dry yeast
Usually the quality is not greatly different but the quantity is usually too low in my experience. Over here in the UK a 25l or 5Gal kit tends to come with 6g of yeast, where as I would often pitch 11-...
- 7,048
5
votes
Step by Step homebrewing from extract - need verification and clarification
IMHO there is too much "all grain brewing tehcnique" being used in an extract brew process.
There is no particular need to steep the grains at 70C. They are providing some flavours and body to the ...
- 5,631
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
3
votes
Accepted
Steeping flaked oat with Diastatic malt powder
Sounds like you want to use oats for fermentables. So I'll focus on the how's for that.
Quick answer: adding oats and enzymes as a steep in a full boil for the above purpose won't work well. Mainly ...
- 18.5k
3
votes
Using Extract kit yeast vs some external commercial dry yeast
In my experience, those yeast that come with kits are about the same quality as other dry yeasts, I did not notice any difference in attenuation or lag time etc. I think most of the kit suppliers use ...
- 671
3
votes
Accepted
Is this an okay recipe?
Without knowing the AA of the hops, it's pretty much impossible to tell you how much to use. You can get by without the specialty malts, but steeping maybe 1/2 lb. of C60 will add a bit of depth and ...
- 33.4k
2
votes
How much DME do you use for a 5 gal. batch?
DMe has about 45 ppg. That's points per lb. per gal. So one lb. of DME in one gal. of water yields a gravity of 1.045. Divide by 5 for 5 gal. and you get 1.009. So, in a 5 gal. batch, you get 9 ...
- 33.4k
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 ...
- 366
2
votes
Why do all-grain when you can do BIAB?
I have not had any issues with efficiency with my BIAB setup. But it does takes time to understand how your system works and I squeeze the hell out of my bag. (Without a single issue with astringent ...
- 101
2
votes
What is Extract Twang?
I saw a new answer on here- what the hell- I'll post.
In my experience- what you're describing is typically a byproduct of old (oxidized) liquid malt extract. It gets a really cloying flavor due to ...
- 1,783
2
votes
Accepted
How to clean a cotton grain bag for reuse
For the sake of convenience I would replace them with nylon bags either from your LHBS or nylon paint strainer bags from your hardware store.
The nylon bags clean very easily and have a very fine ...
- 18.5k
2
votes
Step by Step homebrewing from extract - need verification and clarification
Take the flaked wheat and oats, put it in a steeping bag and steep the grains for 30 minutes
Take out the bag of grain and wash it with small amount of water at 80C (175F) - few times with ladle - ...
- 3,665
2
votes
How necessary are specialty malts in an extract brew?
Different specialty malts affect your beer differently:
color malts: color, body
roasted malts: toasty, chocolate, roasted, or coffee flavor
cara-... malts: caramel flavor, mouthfeel, head retention
...
- 1,266
2
votes
How necessary are specialty malts in an extract brew?
I assume when you describe "specialty malts" you are talking about the whole grain components of a partial mash recipe. Strictly speaking specialty malts are any grains besides the base malt. To ...
- 933
2
votes
Advice for a Harry Potter butterbeer
The butterscotch is a typical fault in many beers and is produced by diacetyl an ester produced by yeast in growth phase. Diacetcyl is cleaned up at the end of fermentation by raising temp to 68°.
If ...
- 18.5k
2
votes
Accepted
Sanitizing top-off water?
You ALWAYS want to sanitize your top off water if you are getting it from tap. Bottled water is not necessary but recommended. Additionally, you need to get rid of the chloramines as they will give ...
- 3,012
1
vote
Sanitizing top-off water?
I never boil my top-off water, because if it is good enough to drink, it is good enough to make beer. You can do it if you like, but I don't consider it mandatory. Also, I sometimes top-off with ...
- 4,806
1
vote
Sanitizing top-off water?
Not exactly a veteran myself but I have done a number of extract brews with a partial boil as you describe.
Latest guidelines for such partial boils don't typical call for pre-sanitizing the top-off ...
- 87
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 ...
- 18.5k
1
vote
Low Original Gravity
I have run into this same exact issue when i was starting to brew.
LME has a bad habit of sitting on the bottom of your container specially if you add top off water.
And when you take a reading it ...
- 1,769
1
vote
Accepted
Alternative to making a yeast starter | Red IPA
Words "1 liter starter" imply the number of active yeast cells that you're supposed to pitch. Number of yeast cells in one sachet of dry yeast will be roughly the same, especially if you re-hydrate ...
- 1,498
1
vote
Advice for a Harry Potter butterbeer
What you're describing is a Cream Ale. The BJCP describes the the flavor as:
Low to medium-low hop bitterness. Low to moderate maltiness and
sweetness, varying with gravity and attenuation. ...
- 1,152
1
vote
Is this an okay recipe?
seems like the IBU's will be high - this will make a bitter beer. Get some brewing software like beersmith (it's about $30) but will tell you what ranges of bitterness and alcohol you are going to ...
- 51
1
vote
Step by Step homebrewing from extract - need verification and clarification
Steps 1 and 2: I second what chthon said about the grains, you need a base malt.
You can skip steps 20 and 21 if you are using finings, just add to primary then wait a couple of days; finings are ...
- 7,048
1
vote
Accepted
How necessary are specialty malts in an extract brew?
To answer this question, let's examine a few things that we know. For the most part, DME or LME (particularly, the light or pale) is made mostly from 2-row barley malt, which is notoriously ...
- 1,152
1
vote
Should I boil a hopped malt extract prior to fermentation?
I boil all the water before I add the malt extract hopped or un-hopped bottled water or tap water I then bring it to a quick Boil again sometimes add extra hops stir it until I get a creamy froth on ...
- 11
1
vote
What is Extract Twang?
I probably should know better than to respond to an 12 year old thread, but here goes: it is my impression that the amount and type of organic acids produced in the fermentation of malt extract is ...
- 2,565
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