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 - nyakavt

Pages: 1 ... 6 7 [8]
Extract/Partial Mash Brewing / Re: Extract and DMS
« on: November 10, 2009, 12:59:53 PM »
Does someone know why that is? I.e. is the amount of late addition extract too little or is the amount of DMS precursor in malt very low to begin with?

I don’t say that it shouldn’t work. I’m just curious is anyone has some additional insight.


Could it be that the base malt used in the extract is a bit darker than Pilsener, or that the varieties of barley used to make extract have inherently less SMM than continental Pilsener malt? 

I have had one beer with DMS, it was a maibock with lots of pilsener malt, a 60 minute boil, and problems with the chiller.  A friend made an Oktoberfest extract beer that was reeking of cooked corn or cabbage, he used Pilsener extract and boiled with the lid on.  Unfortunately, he did not have the best control on fermentation temperature, so I can't say the problem was isolated to the extract.

All Grain Brewing / Malt conditioning rocks!
« on: November 10, 2009, 12:45:26 PM »
I brewed a weissbier yesterday with 60% white wheat and had one of the easiest and quickest runoffs ever (batch sparging) with no rice hulls.  The secret was malt conditioning, a technique that Kai brought to my attention on his site.  Prevously I'd always have some wort left behind, or my absorbtion was relatively high (0.6 qts/lb).

I weighed out the entire grist and put it in a pot.  I sprayed water over the top layer, then stirred.  This was repeated until I had put around 80 mL of water on the grain (about 2% by mass).  When I run my hands through the uncrushed grain, a few kernels would stick.  After milling, the grist looked much fluffier than usual, and in the MT it ran off so much faster, even with a 0.025" mill gap.  I say give it a try on your next batch and see if it helps, you can crush finer without the runoff penalties.

One word of caution: if you mill by hand, you may want to use half the water, or try it with an all barley beer first.  Adding that much water made the mill fairly difficult to turn, I really got a workout on this one.  I think part of that was due to the wheat, but also wet grain is quite a bit stickier than dry.

The Pub / Re: Howdy everybody!
« on: November 10, 2009, 03:31:17 AM »
Well here I am, and back down to 1 post  >:(  Damn peer pressure.

Pages: 1 ... 6 7 [8]