Topic: Mashing
The Effects Of Cold-Water Extraction
Digital and Plus Members OnlyHomebrewers are always pushing the envelope for cool ideas and this one is certainly doable. Let’s start with a quick review of what happens in a cold mash. When milled grains, be they unmalted or malted, are mixed with ambient water, soluble carbohydrates, proteins, and enzymes are brought into solution. Although malt certificates of analyses
A Dive Into Honey Malt
Digital and Plus Members OnlyThe rule of thumb when brewing with extracts is to steep crystal, caramel, and roasted specialty malts, and to mash specialty malts that contain starch. When crystal and caramel* malts are made, the malt starch is largely converted to fermentable sugars and dextrin in a step called stewing; this is basically mashing within the grain
Mash Uniformity: Single-vessel temperature stability
Digital and Plus Members OnlyThe rise of the single-vessel brew systems has revolutionized the way homebrewers make beer. But they are not without their faults . . . mash temperature stratification is one of them. Check out one brewer’s way to correct it.
Managing Dryness: Malt enzymes and yeast choice
Digital and Plus Members OnlyA beer’s final gravity is going to be affected by so many minor decisions and will have a huge impact on the finished beer. Make sure you understand all the nuances as well as tricks brewers can use to control this aspect of their beer.
Decoction Mashing Basics
Plus Members OnlyDecoction mashing is a time-honored German brewing technique that intimidates many brewers. Brew Your Own Magazine’s Technical Editor Ashton Lewis walks you through the basics of decoction including how to do it and why it exists as an all-grain technique.
Sorting the Facts: A deep dive into mash pH
FREETen years ago, it was a rare homebrewer that cared what their mash pH was. Nowadays it seems like it’s a topic that everyone is talking about. If this intrigues you, check out this deep dive into pH meters and the nuances of mash pH.
Measuring Mash pH
FREEQuestions about pH and its relationship to brewing are very deep. So deep in fact, that the pH scale was developed and introduced to the world in 1909 by Søren Peter Lauritz
Points Off? Defining gravity and why it matters
Digital and Plus Members OnlyHomebrewers have been known to fret over their brewhouse efficiency numbers. Make sure you know the differences, the variables involved, and how to troubleshoot.
The Raw Deal With Raw Ales
FREEThis question makes me want to try brewing raw ales because the method certainly saves time and really addresses one of those nagging questions to young brewers who don’t think outside of
Iodine Starch Testing and Defining Mash Conversion
Digital and Plus Members OnlyWelcome to BYO where we are committed to providing current, helpful, and technically sound brewing advice to our readers! It’s always nice seeing great homebrewing questions from all parts of the world and we thank you for the query from down under. Now, onto the question at hand: Mash conversion. Brewing is an ancient practice
Decocting While Recirculating?
Digital and Plus Members OnlyRandy, this is an interesting question that I will address with a few different perspectives. The first is a short answer to your basic question; I don’t know of any articles that address using a RIMS or HERMS brewing setup for decoction mashing. There are a few key reasons why doing this is not practical,
Always Question Your Instruments: III
Digital and Plus Members OnlyOn the surface, this question looks like a no-brainer. Of course the enzymes in the mash were deficient, right? 55% enzyme-free adjunct, longer than normal mash at a moderate temperature perfect for producing highly fermentable wort. And the distiller even cooked the flaked corn just to be sure that the corn starch was gelatinized before