Recent content by fat_astronaut

Nice, look forward to hearing about it. Good idea to have a control as well.

Thank you! This was the article I had been talking about, that had inspired this whole idea. It does say that it is possible, albeit less stable than boiled beer. But, no beer will stay good forever, and this style is supposed to be drank fresh anyway. Plus, it talks of a lot of these...

I couldn't find the article about "raw beer" by searching raw beer in google, but there was an article I read recently on the subject. I am expecting a different mouth feel for the beer, due to the protein not dropping out during hot break or cold break. One point was made during the article...

I am thinking of boiling the hops in the sparge water for an hour while the mash converts. Then I will cool it and sparge with the bittered water. I am planning on having IBUs in the range of an IPA, so that should help in inhibiting bug growth, right?

I think I will be okay with lacto, because it should all die at 165*F. But I didn't think about the hops not bittering if I don't boil. I guess I could make a hop tea. Will water hold bitterness, or does it need sugar of some sort? I could make a tea with the sparge water.

No, I want to have a beer that doesn't have a hot break or a cold break. I want to retain all that protein and particulate that drops out during boil and cooling, because I assume it will change the flavour and mouthfeel. Much in the same that I often prefer an unfiltered beer to a filtered one...

I found that account of DMS forming at 140*F/60*C on one site, but someone else told me that SMM is converted to DMS at around 175-180*F, or around 80*C. There has also been talks of Gose and Sahti being unboiled, with no discernable DMS. It will be an interesting experiment. I am thinking...

I was going to use all 2 row, which I believe will have less SMM to convert to DMS than if I was to use pilsener. Perhaps I should make it with a ton of wheat; I assume wheat has very low levels of SMM, because of Berliner Weisse traditionally not being boiled. I also read that higher gravity...

I was reading about brewing raw beers from all grain, and how long boils are only common since the addition of hops to beer. I want to brew an all grain, no boil pale. I am going to mash hop to get my ibus, then hold the wort at 80*C until it is sterile. At this point I am going to add hops...

I was curious whether people do trades between USA and Canada. Will the beer be discovered and stopped at the border? I recently sent beer through the mail in Canada, but I didn't know if they had scanners and what not to stop this country to country.

I have a carbed keg that I want to dry hop with 4 oz of leaf hops. The keg will be at room temp until the day of the party. Is this too long to dry hop? Should I wait a few days before adding the hops? Also, is it a problem that I am carbing at room temp? The C02 will still go in solution the...

I haven't been following temp, I don't do much for temp control. The basement where the carboys sit is around 60-62, so temps would probably be 5-10 degrees higher, I guess. I don't know what you are looking for when you ask for times though.

I brewed a Cal Common with a friend on November 2. He wants to be able to give some away for Christmas gifts. I have never worked with a hybrid/lager yeast before. Will it take longer to carb to 2.3 volumes than if I had used an ale yeast? Would you suggest bottling on the 23rd, so 3...

Thanks for the info. I had read elsewhere that I should use 1 cup of DME per litre of water, so that's why I went with a cup and a half for 1.5 litres. This is too much I guess? I decided to pitch so early, because I thought that being a lager yeast, or hybrid, it would take longer to ferment...

I just pitched a vial of White Labs San Fran Lager yeast 810 into my starter on my stir plate. I pitched at 23*C, (73*F), is this going to be an issue? I didn't think about it being a lager yeast, didn't know if I should have cooled my wort down more. Also, I pitched just now, (5pm, Monday)...