Recent content by Endovelico

Don't like it, but thanks anyway. I'm a bit picky about epic doom metal bands, i like Doomsword though. I'm addicted to Lord Vicar at the moment (When it comes to doom). Cheers.

It's kind of a new venture for me honestly, lol. I used to dislike Sludge (and most of it's sub-sub-genres) alot but eventually i got into it. I tend to keep up with most new Thrash, Black, Shoegazing, Doom (Funeral, Traditional) and Stoner stuff though. Thanks for the reccomendation though...

Eyehategod, Iron Monkey, Orange Goblin, Yob, Baroness, Electric Wizard, Isis, Weedweater it's what i've been on lately. I realize some of the bands are fusion or more stoner-ish bands, but i've been on a Stoner binge aswell. Cheers.

Been on a shoegazing and Sludgecore spree.

This was actually a common practice in many breweries. Theres even a British brand 'Old Tom', named after a cat they had around to hunt down the mice.

You still got robbed, in my opinion!

never had one. Have only done a few batches though.

My first big concert. Saw them 10 years ago.

Average of 0.5 a day.

I was asking it more out of curiosity to be honest, i hate taking things for granted. But i've got a more clear idea now.

Thats a great hop. Never really tried it in a brew, but i have had the pleasure of tasting it in a commercial example. It was Brewdog IPA if i'm not mistaken.

What of it depends? The temperatures are within range, it either gells or it doesn't. My only concern was since gellitinization is occurring aswell as mashing, maybe a longer temperature hold was necessary.

Semi conflicting answers it appears. Some say it will gell others say it wont. If the gelling temperature is close to the mashing temperature one would think it would gell the cereals, right? Unless the last poster took it to be something other than oats, barley and wheat.

LOL, i understand the process of malting i just never seen any book refer to gelletinization before so i was wondering if this was done through some additional step. In fact what you're saying seems to be what i was refering to. Still one question remains though, what happens if you don't do...

That was helpful thanks. What i take from that however is that despite not being optimal, mashing all the stuff together should work in theory since their gell temperatures fall within the mashing temperatures no? (refering to unmalted oats, wheat, barley) What would be the downsides? Longer...