Recent content by Beerhog

I know this question is not related to brewing but I'm sure brewers will be able to answer it better than bakers. I came across a video on how to make sourdough and all the ingredients to make it was flour and water. I am puzzled, because if I'm not mistaken, flour is unmalted grain grounded...

Awesome! Thank you for in-depth explanation. I guess basic 5 gal stock pot is a very potent brewing tool!

Whoa, that's a lot more technical data than I even comprehend at this time. But to keep it simple, what is the highest efficiency I can expect from biab? I know there are many efficiencies but I'm more concerned with how much ppg I can squeeze out of pound of grain. I'm not sure but this is...

If I'm reading correctly you were able to mash 13.25lb of grain in 5 gallon stock pot? If that's the case i may not need to upscale my brew kettle for my needs

So after many extract brews I moved to partial biab method. I`m still new to this style of brewing and I got some questions. Normally I mash the grain than hoist the bag, let it drain and than put it on collander for sparging. I just had a thought, what if instead of sparging I would take the...

Wouldn`t finings knock yeast out of suspension and prohibit refermentation in the bottle?

Thank you for resources and an interesting read.

I bought some Sierra Nevada pale ale, and was surprised to learn that it was bottle conditioned. Beer is clear, and there is very little sediment in the bottle. That is 100 times better than what I get when bottle conditioning. So it got me wondering, how do they do it and how can I make my...

Thanks guys for answering, that made my decision easier. Could you point me to where I can read up on 162f second step mash?

Well, I mean just in general. I would imagine all of those brew systems are similar plus or minus some features. I mentioned anvil, because that is what my lhbs has.

My local home brew got a shipment of Anvil foundries and i started thinking about upgrading from my partial mash brewing. One thing that concerns me is the reports of brewers posting low efficiency. I wanted to hear from folks that brew on their systems what to expect, and is it really worth it...

Do instructions say what final gravity to expect? It is normal for fermentation to slow down after first 3 to 5 days. If your brew is legitimately stuck, like lets say 1.020 to 1035 gravity range and is not budging, before adding anything I would crack open fermenter and stir the hell out of it...

Okay, that makes sense. What is crazy is that any article I look at that tries to explain what atenuation is does not even mention maltodextrin or non fermentable sugars.

I really wonder how breweries that practice open fermentation keep their beer safe from bugs. Krausen is prime feed for flies. Since abv of beer is not that high, not much ethanol to kill bacteria.

So, a lot of brewing yeast has attenuation % listed. It is defined as the degree to which yeast ferments the sugar in a wort or must. I found this very confusing, because brewers yeast or any yeast when it is pitched into a wort or must that contains only fermentable sugars will ferment it all...