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Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. C

    Use of maltodextrin in all grain beer

    What circumstances would entail the use of maltodextrin in an all grain beer? Is maltodextrin a suitable substitute for dextrin malts like carapils? Any first hand (positive/negative) experiences using maltodextrin in an all grain beer? Any medal winners?
  2. C

    Coopers Yeasts Origin

    Looking for information on the origin of the Coopers ale and lager yeasts. The Ale yeast has been claimed to be Mauribrew Ale Yeast 514 though some are fiercely opposed to the idea. The Mauribrew brand seems to have Ale, Lager, Draught and Weiss style yeasts. (See screenshot below.) The AB...
  3. C

    Holy S**t! Bar Keepers Friend

    This stuff cleans stainless pots, pans, sinks, glass oven tops and porcelain with *ease*. Doesn't have a smell or it's very neutral. Wish I'd tried this years ago. For $2.30 + tax (Fleet Farm), it's well worth it. Seems a little goes a long way.
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    SSBrewTech - SVBS

    Any thoughts, opinions, etc.. on the new SSBrewTech SVBS system? https://www.ssbrewtech.com/pages/svbs My first impression is why not build on the Braumeister concept of bottom up mash flow? Do they have a patent that is still in effect? Things I like: 1.) 4600W / 240V 2.) Built in valves...
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    What is the pH scale for sour beers?

    What pH levels comprise sour tastes from tart to mouth puckering sour? Obviously subjective but what is the generally accepted range? Is it dangerous to go below a certain pH (if it's even possible)?
  6. C

    Does amylase or glucoamylase reduce malt flavor?

    For those using amylase or glucoamylase is there a reduction of malt flavors (maltiness?) in the final beer?
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