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3 votes

What ingredients should I use for a grocery home brew?

Let's start with your hops replacements. Traditionally (before hops became common) all sorts of other herbs were used. These all had something in common: an intense bitter flavor. You need the ...
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3 votes
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What makes a beer syrupy in texture?

Using today's highly modified malts, mash temp makes a lot less difference than it used it. I'd say it's the rye. I have made many, many rye beers and as the % of rye rises, the beer gets a thicker, ...
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3 votes

What makes a beer syrupy in texture?

Generally the temperature of the mash can give a thicker consistency to the beer as you move from 63-68 degC for you mash temperature the high you go the more dominant alpha-amylase will be. This ...
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3 votes
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did I rack to secondary fermentation too early?

Probably not. Typically people rack to secondary once most signs of active fermentation are done in the primary fermenter. 1.022 seems too high for primary to be completely done, but it's impossible ...
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2 votes

How does triticale differ from rye in technique and flavour?

Quick Version I don't know about the flavour. As long as you are using it with a base malt you can use up to ~50%, you don't need to get malted triticale or pre-cook it(see below). Also, I have no ...
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2 votes

What is the lab wort pH of Rye Malt

Rye malt is generally similar to wheat with a projected distilled water mash ph of 6.04 for a %100 wheat grist. Select "Wheat" in your water profile calculator, and mash ph estimator.
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2 votes
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websites that describe yeast flavors?

I would actually encourage you to HOLD UP on changing the yeast. First of all, you didn't indicate what yeast you actually used. I'm assuming its a neutral ale yeast (US-05, Nottingham, Muntons, etc) ...
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Rye malt and ferulic break

Link Ferluic Acid Rest This rest is one that people who make wheat beers sometimes use. It is short but its at 111-115 degrees. It develops ferulic acid. Doing this rest aids to the clove like ...
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1 vote

What ingredients should I use for a grocery home brew?

I would get some honey, maybe some fruit, bakers' yeast and make a mead. Factory produced bread yeast generally has an alcohol tolerance of around 14% AbV. https://www.growforagecookferment.com/mead-...
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1 vote

Rye malt and ferulic break

It's my understanding that ferulic acid is released in the mash and produced by yeast in fermentation. Typically unmalted rye is used in sahti this may have similar properties as malted wheat ...
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1 vote

Yeast and flower for raspberries and rye beer

No hate here would love to know how this turns out. Here is a list of Edible flowers: https://en.wikipedia.org/wiki/List_of_edible_flowers You could also try a Belgium yeast strain to get a nice ...
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1 vote

Yeast and flower for raspberries and rye beer

I like the fruity and florals from London Ale yeast. Sounds fun. Let us know how it turns out. Curious though. Why not just use rye grain and then add the smoke infused berry solution in secondary? ...
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1 vote

websites that describe yeast flavors?

At least here in the US, the dominant yeast suppliers are Wyeast and White Labs. Since you're talking about the differences of switching between strains of yeast I'd say it'll be most beneficial to ...
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1 vote

Rye and sulfur (burnt rubber / skunk), how to explain the connection?

I have brewed dozens and dozens of rye beers...maybe more than most people, and I have never encountered that. I'd say that either you're extremely sensitive to something about rye or you're ...
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