Recent content by eer

Hi. I have found no information on this... To get different flavors... Is it possible to toast light(or whatever color) crystal malt and get anything other than a darker crystal malt, by using low temp/ high temp/ pre soaking the grains..? How does this relate to other specialty grains? thanks e

Thank you very much for the detailed explanation, I appreciate it. Why don't I PM? I used to, but because it adds time to the brew day, and adds variables, I try not to. If I were to mash the melanoidin, I would still have to steep the crystal etc. If I were to mash the crystal etc. as well...

It seems there is some inconsistency in advice given to those who ask if they can steep malts that needs to be mashed, like biscuit, amber, aromatic etc. (setting aside the starch issue) Some say you won't get all the flavor, some say you will. Are there any side by side test, or other somewhat...

Thank you, taylor!

Thanks for the input. I'm wondering if steeping will get the flavor from the melanoidin without too much starch. And your reply indicates it won't. But I found another thread here where in one reply, on the same question, it was suggested to just steep the grain. So I'm not sure what to...

Hi. I wan't to use 7 ounces of melanoidin malt in an extract brew of 5.5 gallons. I could do a mini mash, but will avoid it if possible. I read that there is small amounts of starch in crystal malts (I dont know how much), but still you can use it without mashing. So I wonder how much starch...

day_trippr: Thanks. (I edited/changed the first "FG" in the post, beersmith adds MD to the OG as it should.) Ok, I think you are right. I'll probably just do my own calculations and live with that, or stop adding it all together. agrazela: Appreciate the info. I did not know the MD...

I wonder why adding maltodextrin(MD) to a recipe in Beersmith raises the OG (as it should, I presume), does not change the FG, and increases the estimated amount of alcohol in the recipe? Surely Beersmith can not mean that MD is 100% fermentable. Adding maltodextrin to the recipe makes it hard...

Hi. I also think that a bigger o-ring would be the logical fix unless the QD has a scratch or something. I tried with a new o-ring and lube, saw no change. I have no idea where to get bigger o-rings, but I'll try to find some. I live in Norway, so it would probably be a bit pricy to get them...

An old thread, but I believe I found the solution for the QD "evil corny" leak. I struggled with a new keg which leaked from the QD, as described earlier in this thread. I changed the o-ring and lubed to the best of my ability, but the leak was still there. Then I tried to connect the gas to a...