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Messages - tviemont

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Ingredients / Re: Hop Bursting
« on: January 27, 2012, 10:14:21 AM »
The kilning process removes SMM, the precursor to DMS, from most malt.  Pilsner malt is the exception b/c it's lightly kilned. 

Ingredients / Re: Hop Bursting
« on: January 26, 2012, 12:31:43 PM »
I've tried a few hop bursted beers without great results.  Recently, I've learned that the key to hop bursting is a hot stand.  Take a look at Ray Daniel's 2009 NHC presentation for details.  Essentially, a panel of experts preferred beers that had a long, hot, post-boil, pre-chill stand of up to 80 minutes over beers that were chilled more quickly. 

I'm going to try this with my next pale ale to see if I can finally get the hop flavor I'm looking for.

All Grain Brewing / Re: Astringency Question
« on: April 20, 2010, 07:15:24 AM »
To follow up on redbeerman's post, did the OP add gypsum to his beers?  I have a beer that is puckeringly astringent on tap right now.  From reading this thread, I think I may have gone overboard on the gypsum.  I will try dosing a glass with a solution of CaCO3 to try to salvage it. 

Following on the same lines, does this defect appear in the OP's dark beers as well as his light colored beers? 


I'm entering 3 beers in the NHC.  Can I join the AHA tonight and take advantage of the lower entry fee or do I have to wait to receive my card in the mail? 

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