The Aussies swear by it. I'm beginning to think they just have terrible palates down under.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
How long did this take you? I'm worried I won't be able to brew for like 3 months.How long have you had your mill that you needed to replace the roller? I've had my barley crusher for 6 or 7 years now and it's acting up...not feeding grain through like it should. I've turned the non-driveside roller over, added an o-ring to keep the rollers moving, but it sometimes doesn't want to grab the grain to pull it through. Very annoying, it takes 10 minutes to mill 11 pounds of grain with a drill. Ugh. Wondering if I should get a new mill or try to replace the roller.
And also, what was wrong with your original base?
Doesn't the barley crusher have a lifetime warranty? Have you emailed them with your problem?
I had the same problem with my BC. Contact the manufacturer. He had me send it to him and he rebuilt. No charge and as good as new.
Isn't Beta active from about 140-148? Then Alpha in the mid to upper 150's? Or is there a very defined range for these two enzymatic activities?What's his reasoning for doing step mashes? I read his last Zymurgy article and he specifies step mashes for both recipes, but didn't explain why. Everything I've read has said today's well-modified grains don't need it.The rest at 144-145F optimizes the Beta activity, resting at 158F optimizes the Alpha.
I might do steps for German malts just because. I don't do them for British or NA malts.
Exactly. That would really show whether it counts or not.QuoteI would not extrapolate that to mean that you dont have to aerate or oxygenate, and I dont think the findings of the experiment are suggesting that.
I agree. I wonder what would happen if this were repeated with, say, a Helles?
I guess I don't see why it wouldn't work if you add it at kegging and then allow it to crash. It mixes in when racking the beer on top of it. But I don't know...maybe it settles out and is worthless then...Another +1 for crashing in keg while I carb. After a couple days I'll fine with gelatin or Biofine (for styles I want crystal clear).Why don't you guys just add the gelatin when you keg it? It shouldn't make much different should it?
Gelatin (or Biofine) seem to work better when you get the beer cold first - the directions for Biofine and several references to adding gelatin say to. I just like to give it a day or two to let the beer hit serving temp then add the fining.
Another +1 for crashing in keg while I carb. After a couple days I'll fine with gelatin or Biofine (for styles I want crystal clear).Why don't you guys just add the gelatin when you keg it? It shouldn't make much different should it?
I'm not surprised that the differences were noticeable. I am surprised that the 'hoppy' profile was as well received as it was. I've always found too much sulfate to give a dark beer a harsh, near acrid character. I read that you fined the kegs and that the delta diminished afterward. Regardless, nice work again !So what is this "delta" you speak of?