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I've completed a study evaluating the effects of triple-decoction mashing compared to a no-sparge with 5% melanoidin malt. Here's a link to the whole thing: http://nateobrew.blogspot.com/2012/08/triple-decoction-vs-no-sparge.html The long and short of it: 1) Decoction probably won't make...

I've found recipes like these: http://winemaking.jackkeller.net/reques79.asp They call for raw wheat, without any enzymes or mashing. How does the starch convert? I'm not understanding how the yeast can use the raw wheat.

I'm guessing maybe 1/4 SRM per 10min decoction boil, but I don't know. I'm trying to guess how much color will be added by a triple decoction. Any ideas?

Does anyone know if this exists? I'm talking about malt with a Kolbach between 33-36%. The least modified pils I've found was Briess, at 37%. Weyermann's Floor-malted Bohemian is about 38%.

Brewed a Belgian-ish ale, OG 1.080, FG 1.010. Racked to secondary, added oak chips (Jack Daniels whiskey barrels chips for smoking). Boiled the oak chips for about 60 seconds, discarded boiling liquid. A couple weeks later this happened: I've never had an infection like this before, so...

I suspect it has something to do with the H+ ions interfering with proton ATPase and secondary active transport, but I'm not sure.

Had it a few days ago at a pub in Springfield on tap. Picked up a bottle later. Very light earthy/funky flavors, a bit tart, a bit sweet, a bit fruity, a bit spicy. Really nicely rounded beer. Has anyone else been drinking this beer?

My neighbor got a good deal on a bushel of peppers, and gave me half of it. I'm pretty sure they're cayenne, or something that looks like cayenne. I'm not really sure what to do with all of them. Any ideas?

I've read about people making their own oak essence, either by steeping in hot water or steeping in alcohol for some length of time. Does anyone know which flavors would come out and which you'd lose in water, and in alcohol? I assume there are flavor compounds in the oak that aren't water...

After reading about wits in Brewing with Wheat, I've been thinking about trying to recreate a pre-Celis wit. In a nutshell, wits had very low attenuation (45-50%), unconverted starches, sour character, some spices and low hops. They were partially boiled. The book didn't have much info...

Hey guys. I did a quick search on this and couldn't find a great answer. I just finished up brewing a Koelsch, but with how hot my ground water is, the wort is only down to 78*. I plan to ferment at 58*. Would it be worse to pitch now and let the temp fall to 58* tonight, or should I pitch...

Hey guys, I understand the basics of how a water softener work. Na+ replaces Mg++ and Ca++. I got a C- in chemistry, so give me a break for the dumb question, but if I know the water profile (how much Ca and Mg my water has before the softener), how would I estimate the water profile...

My wife is into sour beers and dry cider, so I thought I'd try to make her a sour cider. Has anyone tried anything like this? I'm planning on inoculating some apple juice with raw grain to grow up a starter of lacto. Then I'll pitch that lacto starter into part of a batch of cider, and then...

I've been scouring the archives for brew shed info, but have a few more questions. I'm thinking of building a shed like Ed Wort's pier/beam dek block thing. The pics on Ed's thread don't link anymore. How closely to each other should the dek blocks be spaced? How thick should the floor be...

Not new to HBT, but new to Missouri. I can see the Bennett Spring State Park out my window. Thought I'd shout out to the other southwest Missouri brewers. Any advice for homebrew shops? Looks like the closest one is in Ozark. Any other advice on places to eat/stuff to do around Lebanon...

My better half used to work as a sous chef at a fancy Italian restaurant. I've picked up a lot of tips from cooking with her, and thought I'd share them with the world. 1) Learn how to use a knife. I've been cutting things my whole life without actually knowing how to properly use a knife...

Does anyone have recommendations for brewing reference books? I have Noonan's New Brewing Lager, but I'm looking for something more in depth.

I did a search and it looked like no one has mentioned this yet, so forgive me if there's another thread about this already. I just downloaded Bru'n Water, from https://sites.google.com/site/brunwater/ It's really the best water calculator I've used, and it actually gives useful mash pH...

I've been digging through the "Search" function for a few hours now, trying to get info, but I'm at an impasse. I've gotten a husky/raw grain/ astringent? flavor on a few beers I've done recently. The obvious culprit is tannin extraction, and the most common cause of tannin extraction is...

Note: 12L batch. Adjust accordingly for a 5 gallon batch. 80% Pale Malt 15% Red wheat malt 5% Special B 3g of Grains of Paradise added @ -5min 35g Saaz @ -60min for 29 IBU Double decoction mash: Protein rest @ 131 for 15 min Sacc. rest @ 147 for 30 min Sacc. rest @ 158 for 30...