Recent content by thorbeinn

Gluten is Protein, if you have a lot of polyphenols and tannins in your wort adding gluten to the boil will bond with them and drop out as you cool the wort. Or if you want more protein add it to the end of the boil, but i think you will get more haze that way.

Flaked rye, will give you more of a raw rye flavor and malt rye just like any other malt will have a flavor change as you dry or lightly bake the malt. (taste your malts before use) I like to use BOTH flaked and malted rye, how much i use of each comes down to the gain bill. The more malt rye i...

I have used Saffron in a few beers, and in a barleywine/Mead/Grape-wine drink ( based on the research that what went into the Midas Touch, but not a beer, very much a wine). When it comes to Saffron it's the saffron coloring strength NOT the amount of saffron you use. Saffron coloring strength...

I like to use beersmith, it gives me an idea of where to start. I just used the last of all my speciality grains into something i called everything stout.

I have used sweet gale in beer, wine and meads over the years. I can tell you when used in the right amounts it is great. When over used its like the worst IPA you have ever had. Rule of thumb (if you do not know the rule of thumb watch boon dock saints), is one gram per gallon you make. I do...