Show Posts

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.


Messages - idbrew

Pages: [1]
1
All Grain Brewing / Re: Flawed classic stout
« on: September 17, 2011, 11:29:20 AM »
Yeast was Wyeast London Ale (3056).
Wyeast 3056 is Bavarian Wheat Blend, London Ale is 1028. If you used the former that could definitely be part of the problem  :)

2
All Grain Brewing / Re: Rahr Pils vs Rahr Old World Pils
« on: July 22, 2011, 02:34:31 PM »
Who carries this? I can't find any info on it.

3
All Grain Brewing / Re: malting your own
« on: July 20, 2011, 03:38:25 PM »
I can't just toast after drying cause I need enzymes. The only thing I have found so far is that we are looking at 90-105f for pale malt and 'a little higher' for Mild although the site where I found the ' a little higher' advice had typos so the kilning temp given for pale was 95-105c which is WAY to hot as it would denature the enzymes so I am not trusting that much.
Is it possible that the malt can take higher temperatures without losing enzymes in the kiln (vs the mash) because of the lower moisture?

Just a thought, I don't actually know what I'm talking about :)

4
Ingredients / Re: Crystal vs Cara vs Caramel Malts
« on: February 16, 2011, 06:14:25 PM »
One thing I have never fully understood is how the dextrins are locked-in for Crystal malts to seemingly be immune to mashing with regard to adding body to a beer (similarly sweetness).  Are the dextrins modified in such a way that beta amalyse doesn't effect them during the mash?  

Or to put it another way, are Maillard reaction products of maltose/maltodextrin similar to the parent in some qualities (sweetness and body) but different enough to be unusable by the yeast/ amalyse enzymes?
I remember reading something about the first part somewhere (something Kai posted maybe?) - I think it was that beta amylase has trouble with mid-sized dextrins - so they tend to stick around through the mash (I hope I'm not making this up here)

5
Ingredients / Re: Crystal vs Cara vs Caramel Malts
« on: February 16, 2011, 10:47:33 AM »
These all mean basically the same thing - that the malt's kernel has been at least partly converted to sugar during malting and then roasted to get different levels of caramelization

The malts themselves can be pretty different depending on how exactly they're made -  though all will usually add some body, color and caramel flavor

6
All Grain Brewing / Re: Water profile for pale ales
« on: February 07, 2011, 11:02:53 AM »
I have similarly hard water but without so much sulfate, magnesium and sodium.

I would add calcium chloride since you already have a ton of sulfate and would consider using lactic acid and/or diluting with distilled water to combat the hardness. The high-ish sodium and magnesium in your water might contribute to the flavor problems but I can't say for sure. I don't know that the high amount of sulfate would cause problems in a pale ale.

I've been brewing mostly English-style pale ales lately - I've been treating my water with gypsum & CaCl to get around 180ppm Calcium and about a 2:1 ratio of sulfate to chloride and using Kai's water calculator to figure out lactic acid additions (usually ends up being 1-2ml in the mash and 1.2 or so in the sparge). I don't have a pH meter to check my results but the beers have been pretty good and have had good clarity.

Pages: [1]