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Shacksbury makes their rose cider by aging directly on Syrah and Zinfandel skins. But I'm sure they are also using a sealed vessel for the process to avoid oxidation. We will be racking out of our primary fermenter after fermentation and aging directly on bagged corot noir skins in flat bottom...

Boiling water infusions. I only have a 10 gallon cooler with false bottom for mashing and have a 5 gallon kettle that I use for boiling water infusions and sparking and a 16 gallon kettle for boiling. I rarely ever do a single infusion mash anymore, almost always step mash. I do a beta glucan...

He goes on to state that in the proteolytic enzyme explanations that peptidase is the key enzyme responsible for ferulic acid production and if you want to maximize the production of phenols in Hefeweizen, you should be doing a peptidase rest at 115 when the enzyme peptidase is most active.

Then Jeff Alworth is contradicting himself in the original recipe in post #1 by saying that a rest a 95f has anything to do with ferulic acid production.

Yes, read his description of what an acid rest details. Phytic acid, NOT ferulic acid. The traditional acid rest was used as a means of adjusting mash pH over a period of several hours, not for the production of ferulic acid.

And to further complicate matters, the production of ferulic acid favors a higher pH than the often strived for 5.2. If you are in the habit of adjusting mash pH, it's a wise idea to wait until after you have done the ferulic acid rest.

And here is an article written by the author you mentioned (Jeff Alworth) http://allaboutbeer.com/quirks-of-brewing-ferulic-acid-rest/

This is a great blog on understanding step mashing and what enzymes are active at what temperatures, although I believe some of the temperatures are slightly off http://counterbrew.blogspot.com/2016/05/a-beer-geek-guide-to-step-mashing.html?m=1

95f IS known as the acid rest, but not for the creation of ferulic acid. That temp is mostly used to break down beta glucans. True ferulic acid production will not start until 104 and isn't being heavily produced until 113-115 with 122-128 being the high range of peptidase. Peptidase is a...

Someone is confused. The 95 degree mash step does not produce ferulic acid. At that temperature there are only two enzymes working: phytase (which produces phytic acid, used as an old school way of lowering mash pH over a period of several hours) and glucanase (which breaks down gummy beta...

Unfortunately guys, I have to bow out. Have had too much going on this year and just can't commit on my end. Wish I could have but with everything going on I'm out. And with this being my third attempt and fail, I have to say I'm bowing out of any future 12 BoC as well. Before too much longer I...

Keep forgetting that I tried a version of this recipe. Used blueberry blossom honey, cranberry juice and apple juice. Left the spices out of the main batch, but split a gallon off and added some mulling spices. Both turned out great. Left is unspiced, right is spiced

I have made probably 20 different versions of this recipe and have gone with OG's from 1.04 all the way to 1.09 and have found that I am happier to keep it around 1.05-1.06. I ferment it out all the way dry. I also do recommend boiling just a small portion of the honey with the water and hops...

And I still maintain that I dislike the green, vegetative flavor and aroma that I get from boiling hops with just water and no sugar source. So tired of you talking just to hear yourself talk. It's a constant with you about everything!

Never did manage to get one made last year and 2016's blend is still sitting in the carboy. Life really got in the way in 2017 and I just never had time for brewing of any sort. I think my first batch is by far the best one.

This looked like a ton of fun. Glad I was sitting on the sidelines for this one, but definitely going to get in on the next one.

Obviously. My reply was more geared toward how the exchange works. Couldn't do a local beer grant if you're only an hour apart, wouldn't make sense. I didn't check each person's location when explaining how it works. Really, it's going to depend on who offers to grant AFTER your shipment is...

Only you can answer that based on your own setup's mash and brewhouse efficiency. Are you using any type of brewing software currently? What is your average efficiency for BIAB? Mashout or no mashout? What volume do you usually end up with before boiling? There's a really handy BIAB calculator...

Very simple. Check the first post of the thread. Everything is explained in detail. It sounds like @pshankstar is going to grant a local selection of beers to @dieharduscfan when he gets his list. After shipment is confirmed the next person (could be you or @RevKev or anyone else who volunteers...

Interested for sure, but nothing to offer at the moment. Haven't had a ton of time for brewing this fall/winter but definitely following this thread.