Recent content by thiagoedwardo

Ok, so i will malt some corn to use in a contemporary chicha ( a chicha made with modern beer brewing techniques) and i had an idea of not drying the malt to interrupt the process... In this case i would use then still wet, but use it at the moment the grain reach the right moment. So instead of...

so considering a more traditional altbier recipe, but trying to avoid the decotion, what would be and optimal grainbill?

About the recipe, is it sweet at the end? I would probably go with more IBU, bur for my taste, sounds like an interesting beer. About the style, do you need to have one? If its for this partner, cant you just call it an "arthouse beer" or something like that, that would help to sell this idea of...

I did it sometimes already, i just boil the water first, then i freeze it, and to chill faster i drop the ice on the wort. Had no problems at all.

hey, never heard about glycerin for body before, very interesting, will try it on one bottle!

Thanks, will try to find something similar here. Was checking a winemaking online store here from brazil (its very rare here) and they have some products that look similiar, made from inactive yeast

so campden alone can do the work? if it kills the yeast, it would not be able to start fermenting again

So, i have a lot of fruit from my garden and im experiencing making wine with some of it. Just finished the secondary for a "cajá" wine, i dont think there is a name for that one outside of brazil, so here they are: So, the wine ended with almost no body at all, nice flavor, nice aroma, but...

Yes, i read about that, thanks for the info anyway. For now, im just doing it for the experience, and to extract some more beer to experiment on.

Im now experiencing with party gyle, and the second beer (the one from the sparged grains) always gets some problem with head formation and retention, so maybe this is an indication that yes, we get more of the proteins, even with sugars left behind.

never said it was complex, i started all grain to (here in brazil almost no one use extract, theyre too expensive). What i'm saying is, you need to be comfortable with the process, and then you will be adding more layers.

i started almost 2 years ago, and my advice is start simple and once you get comfortable, you can add more complexity, more processes. But, parallel to that, do what gets your motor running. If youre excited about malting your own grains, DO IT! Its a hobby.

Ok, i know it is, but i need to know if BJCP considers it a fruit on their competitions... They say they use the culinary definition, and it appears to consider it a fruit, but its not on the listed examples, so im still not sure. Anyone here with experiencie as a bjcp judge that can help out?

Yeah, i think it was just never a big problem here, so no one got the trauma. We do have some others, like most people here hate undercooked meat

you should consider the fact that the article said that you need something that has at least 20% alchool, so not most beers... That said, i eat raw eggs and never had any problem. In movies americans always seem so afraid of things like that, apparently they are in real life too.