I really like this approach! This is the first time I have heard of your method and cannot think of any huge problems. It is certainly similar to decoction mashing, except that
Mr. Wizard analyzes what happens to starches in the mash tun & more.
When you want to brew a sour beer but don’t want to wait months to drink it, try kettle souring.
This is a difficult question to address because there are some important facts that are missing, such as wort original gravity (OG), grist bill, mashing method, yeast strain and fermentation temperature. But
If you achieve less than 100% of a brewer’s possible yield, are there not unconverted starches present in the beer that will cause a haze? Or are all the remaining starches insoluble?
Hey Joe . . . I heard you cooked your old alpha amylase down . . . how are you going to mash now? I guess if you believe the threads about
Your understanding of mashing is correct — sugars are not restructured when the temperature is increased from 117 ºF (65 ºC) to 122 ºF (68 ºC) — but I know a scenario
In a very generalized sense, all beer is made using the same basic steps. All beer begins as wort that is then fermented, aged, clarified to some extent and packaged. The biggest