Jim's Beer Kit

The malt for making kvass is so called red rye malt. It is a sour melanoidin malt made of rye. It is stewed for a long time under a CO2 blanket so melanoidins can form later while kilning and toasting. Also the malt is sprayed with lactobacillus, it is as sour as German sour malt. It has a very deep...

Not being a native speaker and being aware of British understatement, I'm not sure what you men here. Do you mean "there's more than you think"? I think there is only a little amount of starch (compared to a full mashing scheme) after mashing cold (<20°C), but never measured it. It could be deduced ...

But after a bit of studying (two months!) they are not mutually exclusive at all. I think I just needed to read that Briess article a little more carefully. From the Briess article: Conversion: Contrary to traditional brewing the conversion process happens after the solid portion has been removed f...

PeeBee wrote: ↑

Mon Sep 02, 2019 7:09 pm

It is obviously the creation of a lunatic!

I know an other one Ingo

A bit strange one: OG 1.057 IBU 33 EBC 33 60% Pale (MO, Golden Promise, ...) 30% Aromatic 50 EBC (Dingemans) 10% Amber 112 EBC (TF) mash @66°C 75 min Magnum 33 IBU, boil 60 min Bramling-X 3 g/l whirlpool @80°C WLP 026 @18°C under pitched (if you can get it) works with both English and Belgian carbon...

But I'm currently replacing it with these: https://www.ebay.co.uk/itm/1-Garden-Irrigation-Inline-Mesh-Strainer-Interface-Water-Pump-Filter-Durable/264431242650?var=564083942804 . Good for 140psi and considerably smaller but I'm guessing it will be big enough to give sufficient warning to disconnect...

[quote=PeeBee post_id=830821 time=1521543938 user_id=16274] Don't care much for "breathers" and "cask aspirators" for home-brew for this and that reason; I use variable LPG regulators (0.75-2PSI) for controlling the gas (see [url]https://drive.google.com/file/d/0BwzEv5tRM-5EQUhZbDNPdmV1bWc/view[/url...

Try the following: take 30-50% of your grist, depending on the amount of enzymes in it. Mash that part in cold 15-20°C over night, use 4-5l water/kg. Next morning run it off in to some bucket. Now take your spent grain and the rest of the malts and mash in as normal. If you do a two step mash, make ...

Servomyces is the easiest way to add that little bit of Zinc,

Ingo

This whole BRUT thing made me think of a [url=https://barclayperkins.blogspot.com/201 ... ho_20.html]Tally Ho recipe[/url] as published by Ron Pattinson, that made me think of Duvel, that made me think of Duvel Triple hop with Duvel using a var. diastaticus yeast that is amylolytic.

Ingo

Stout malt is no equivalent of mild malt, it is lower in proteins and higher in enzyme. I'd compare Stout malt with distillers malt. Just subscribed because of the subject and the malt questions coming up. I've brewed with Thomas Fawcett, Warminster and Muntons Mild malt and found that the last one ...