1396
All Grain Brewing / Re: Digestibility
« on: January 10, 2011, 01:14:02 PM »
Beano would help if its the undigested carbs, not the gluten. Might be worth a test.
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1397
All Grain Brewing / Re: Digestibility
« on: January 10, 2011, 10:20:10 AM »
I wouldn't discount the cause being maltodextrins, those carbs that aren't fermented by yeast. In the large intestine bacteria can metabolize those sugars and produce gas. Try a low mash temp and no mashout. Since the beta-amylase only chews from the end of a starch polymer, you'll get a lot fewer of the trisacharides and limit dextrins. When you favor alpha-amylase you get things being cut into lots of larger pieces that don't all get broken down into monosacharides.
1398
All Grain Brewing / Re: mash pH changes over time
« on: January 10, 2011, 09:08:28 AM »
I would suppose the generally accepted recommended pH ranges are taken early in the mash, so if there is drift upwards it really won't matter. One might shoot for the lower end of the acceptable range, knowing it will drift up. But the acceptable range is broad enough that it probably doesn't matter. Since the pH is simply affecting the amylases' reaction rate, a few more minutes with a slightly lower rate accomplishes the same thing. As long as you are allowing time enough for all the starch to be hydrolyzed to sugar, it won't much matter what the exact pH is.
1399
General Homebrew Discussion / Re: Help Me Tweak My Hefeweizen
« on: January 10, 2011, 06:28:08 AM »
I took James Lorden's advice and split a batch to ferment with 300 and 380. I blended together to bottle and the graivty sample had an excellent flavor. I couldn't tell about the tartness, will wait on carbonation for that.
By the way, I was surprised to see Wine Enthusiast magazine had a beer article in the December issue, their 25 top beers of 2010. Ayinger Ur-Weisse was #7.
By the way, I was surprised to see Wine Enthusiast magazine had a beer article in the December issue, their 25 top beers of 2010. Ayinger Ur-Weisse was #7.
1400
General Homebrew Discussion / Re: Primary carboy and Secondary carboy
« on: January 10, 2011, 06:19:04 AM »
Three things to remember. First, when an airlock quits bubbling theres still work being done in the primary, don't rack for several days after the end of bubbling. Second, fermentation temperature is critical to making good beer. Don't start off at 70F+, the heat of fermentation raises the temp another 4F or more and you end up with a winey beer. Third pitch enough yeast. Use the Mr Malty web calculator to figure that out.
1401
General Homebrew Discussion / Re: Dornbusch's Advice for Alt?
« on: January 09, 2011, 10:49:06 AM »
Where are you getting sinemar Denny?
1402
All Grain Brewing / Re: Mash temperature/yeast attenuation combinations - your input
« on: January 08, 2011, 10:21:31 AM »I would expect #2 to attenuate more than #1. Mash temp (and grist composition) makes far more difference than the attenuation rating of the yeast. That's just a way of comparing one yeast to another given a standard wort.
+1 I've brewed beers that had 80% attenuation with a yeast that was rated for 74% tops. Low mash temp, plenty of yeast and a moderate and controlled ferm temp all work to get maximal attenuation.
1403
General Homebrew Discussion / Re: Off flavor question....
« on: January 08, 2011, 10:18:46 AM »
Mine took more like a month or so to mellow, but it was at a level that you could pour and a lot of it would blow off and the beeer was drinkable.
1404
General Homebrew Discussion / Re: Off flavor question....
« on: January 08, 2011, 07:10:32 AM »
Yeasts can throw sulfur (actually hydrogen sulfide) smells. I had this with a Belgian wit, it eventually mellowed to the point where I almost couldn't detect it. At just a touch it can actually contribute positively to aroma.
Probably better to let it gas out in primary/secondary prior to bottling.
Probably better to let it gas out in primary/secondary prior to bottling.
1405
All Grain Brewing / Re: Belgian Malt sources
« on: January 07, 2011, 08:10:03 PM »
You can get Castle products from Northern Brewer.
1406
General Homebrew Discussion / Re: Frozen Lager
« on: January 07, 2011, 04:56:14 PM »
I should clarify that they're done fermenting and are being lagered in kegs. there should have been relatively little yeast in the kegs, just what was left after racking.
I did have a small glass of eisbeer when I went to pour a glass from one of the kegs. As soon as I tasted it I knew what was up, it was concentrated stuff! I actually let off the pressure and opened the keg to return the beer so as not to weaken what was left.
I did have a small glass of eisbeer when I went to pour a glass from one of the kegs. As soon as I tasted it I knew what was up, it was concentrated stuff! I actually let off the pressure and opened the keg to return the beer so as not to weaken what was left.
1407
General Homebrew Discussion / Frozen Lager
« on: January 07, 2011, 04:44:32 PM »
I'm just using a smal firdge to lager, and after a few days of not opening it the temp dropped below 30F and apparently that was enough to freeze my two German lagers. Does this do irreperable harm? I have the corny kegs out thawing and will put them back after adjusting the thermostat (knob with numbers).
1408
General Homebrew Discussion / Re: Dornbusch's Advice for Alt?
« on: January 07, 2011, 04:42:20 PM »
My grist was:
53.4% pils
35.6% light Munich
4.4% caramunich 1
2.2% cararoma
2.2% melanoidin
2.2% carafa special 2
I thought the roasty flavor came from the carafa but it could be a combination effect. And if lagering tames it down a bit it might be more in the realm of toffee than coffee.
53.4% pils
35.6% light Munich
4.4% caramunich 1
2.2% cararoma
2.2% melanoidin
2.2% carafa special 2
I thought the roasty flavor came from the carafa but it could be a combination effect. And if lagering tames it down a bit it might be more in the realm of toffee than coffee.
1409
All Grain Brewing / Re: Batch Sparging With Distilled Water?
« on: January 07, 2011, 02:52:35 PM »
When I make my mineral additions I try and design for both mash pH and flavor profile in the final beer. My tap water is kind of high in sulfate at 90ppm, so sometimes I don't want to use all tap water unless I am wanting 120ppm sulfate after boiling. When I do use tap water to sparge, I'll often add a little lactic acid and/or an extra bit of calcium salt. I also employ lactic acid in the mash to keep my chloride and sulfate levels in a reasonable range.
I'm relieved to hear that I didn't mess up that beer!
I'm relieved to hear that I didn't mess up that beer!
1410
General Homebrew Discussion / Da Vinci Syrup for Fruit Beer
« on: January 07, 2011, 10:14:13 AM »
My wife likes fruit beers and its something I brew now and then to keep her happy. They are kind of unstable though, you invariably get a second fermentation and while thats going on they are yeasty, and when its over some of the nice aromas are gassed out. I actually have a cream ale I'm brewing now, that I'm going to dose with fresh strawberries and put in my serving fridge to prevent refermentation.
We had some Da Vinci sugar-free raspberry syrup in the cabinet and when I poured her a hefe I thought it would be interesting to add a touch of this. I'd used it once before on a Berlinner Weisse and enjoyed it. Well she really liked it so I now have a good way of making her fruit beer while keeping the base beer drinkable as well. I also think that since its sugar-free, you could add it and bottle or keg and it would remain stable. It tastes quite a bit better than extracts I've used. There are a lot of flavors of these syrups too.
We had some Da Vinci sugar-free raspberry syrup in the cabinet and when I poured her a hefe I thought it would be interesting to add a touch of this. I'd used it once before on a Berlinner Weisse and enjoyed it. Well she really liked it so I now have a good way of making her fruit beer while keeping the base beer drinkable as well. I also think that since its sugar-free, you could add it and bottle or keg and it would remain stable. It tastes quite a bit better than extracts I've used. There are a lot of flavors of these syrups too.