Recent content by Yankeepride15

I remember fondly my dad drinking Nastygansett in bottles back in the 70's. They used to have the rebus puzzles printed on the underside of the cap. I had one of the reboot Narragansetts last year, and it was actually pretty good. Nice trip down memory lane.

It might be better to use this as you would 6 row. The high diastatic ability would be best utilized to convert starches from oats or other adjuncts that don't have the enzymes to do it for themselves. You could also use it for what it's designed for. . . . just don't tell the revenuers. :mug:

Thanks for clarifying, I used that same series of videos as my primary research prior to my first decoction mash as well. As far as your difficulty in conversion, I'm stumped. Sorry. :o I also found a Brewing TV episode that called for removing 1qt thick portion for each lb of grist. I've...

Did you take only the thick portion of the mash for your decoctions? If you removed X quarts of thick and thin (grain & liquid), it's possible that you denatured the enzymes.

What kind of yeast did you use? I've had WB-06 cling to the side of the bottle like that instead of settling out.

Boil your first decoction longer for a deeper color.

I always get confused on these. Is this the sixth or seventh sign of the apocalypse?

I don't find it to be that much more work, I mean, I do use a hand-crank grain mill. Spraying on a little water and mixing it up isn't gonna fend me off.

Too late now, but did you ever try conditioning your grain before you ran it through that corona? I find that the husks come off much more whole that way. It'll work on that fancy shmancy BC two roller, too. :mug:

Matt, This is one of the joys of the addiction of brewing for yourself. Try a lot of different styles. The ones you like and can repeat will find their way into the rotation, and your quest to try something different will keep you interested. I like what you're trying to do, I find myself...

Might be a lot of weight (grain soaked with water) for EMT conduit.

This type of thread seems to pop up every once in a while, and each of these situations can be resolved by using Guy Rule #1: Dude, don't be a d*@k.

+1

Because it's only a liter or 2 and it ferments completely (and does all that good stuff for the yeast) in much less time than 5 gal of wort.

Thanks to all who replied, I appreciate your help. I'll be trying this sour thing soon enough.