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Ingredients / Re: Brewer's invert sugar syrup in Bru'nwater?
« Last post by Stevie on Today at 01:55:33 PM »
Adjunct. Duplicate the Belgian Candi syrups and adjust.
Not sure I understand.  The choices on the grain bill input sheet are:  Base malt, crystal malt, roast malt and acid malt.
Crap, NM. I thought you meant beersmith. You shouldn't need to worry as it is post mash.
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Ingredients / Re: Brewer's invert sugar syrup in Bru'nwater?
« Last post by kramerog on Today at 01:50:17 PM »
I assume that you are adding it straight to the kettle so you don't need to run it through Bru'n Water.  I do  neutralize the acid I put in the invert syrup to make it.
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Ingredients / Re: Brewer's invert sugar syrup in Bru'nwater?
« Last post by Philbrew on Today at 01:27:03 PM »
Adjunct. Duplicate the Belgian Candi syrups and adjust.
Not sure I understand.  The choices on the grain bill input sheet are:  Base malt, crystal malt, roast malt and acid malt.
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Ingredients / Re: Brewer's invert sugar syrup in Bru'nwater?
« Last post by Stevie on Today at 12:53:15 PM »
Adjunct. Duplicate the Belgian Candi syrups and adjust.
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Ingredients / Re: Brewer's invert sugar syrup in Bru'nwater?
« Last post by curtdogg on Today at 12:51:41 PM »
Does it effect pH ?

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Pimp My System / Re: Long timer lerker keezer build
« Last post by Philbrew on Today at 12:44:22 PM »
Seconding what Stevie said and adding allow good air circulation on the bottom.  We have an old chest freezer and the heat dissipation surface is the underside panel.  You might want to put it on 1" blocks or feet to allow air to circulate from all sides.
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Ingredients / Brewer's invert sugar syrup in Bru'nwater?
« Last post by Philbrew on Today at 12:32:09 PM »
I cooked up a large batch of brewer's invert sugar syrup #2 (32 SRM) last February and canned it.  I've since used it in two English ales with tasty results but did not account for it in the grain input in Bru'nwater.  Next up is an English Mild where the invert sugar will be about 17% of the grain bill.  I'm wondering if I should enter it in Bru'nwater as a base malt or something else or just not bother.
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I spent the day yesterday with a German guy trained in brewing in Germany.  He said he thinks that at least 90% of the time there's no need for mash steps.  Found that interesting.


 That is interesting.  I wonder why they do it if not required. Seems that would waste resources which Germans are violently against.


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A step mash is not NEEDED to convert starch to sugar. Especially for any style that is not made with it normally(American and UK). I think the key is context here.
However in the context of a step mash being superior for extract (energy and resources), and achieving the tell tale German attributes, I would put money on ANY German brewer vehemently agreeing. Hence, why they all do it.

In this case you would lose that bet.  He makes both German and American styles.  They are both great and have won some fairly big awards.

I don't think this is a flavor debate Denny. Merely extract.
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All Grain Brewing / Re: Mash rests, their functions, and when to use them.
« Last post by denny on Today at 10:03:38 AM »
I spent the day yesterday with a German guy trained in brewing in Germany.  He said he thinks that at least 90% of the time there's no need for mash steps.  Found that interesting.


 That is interesting.  I wonder why they do it if not required. Seems that would waste resources which Germans are violently against.


Sent from my iPhone using Tapatalk

A step mash is not NEEDED to convert starch to sugar. Especially for any style that is not made with it normally(American and UK). I think the key is context here.
However in the context of a step mash being superior for extract (energy and resources), and achieving the tell tale German attributes, I would put money on ANY German brewer vehemently agreeing. Hence, why they all do it.

In this case you would lose that bet.  He makes both German and American styles.  They are both great and have won some fairly big awards.
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General Homebrew Discussion / Blichman quickcarb
« Last post by crossroads.mobil on Today at 09:33:57 AM »
Has anyone used the quickcarb system on a 1/2 bbl keg ? If so how long does it need to run ?


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