Topic: Mashing

73 result(s).

Sorting the Facts: A deep dive into mash pH

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Ten 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

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Questions 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

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Homebrewers have been known to fret over their brewhouse efficiency numbers. Make sure you know the differences, the variables involved, and how to troubleshoot.

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The Raw Deal With Raw Ales

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This 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

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Welcome 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

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Decocting While Recirculating?

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Randy, 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,

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Always Question Your Instruments: III

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On 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

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Curing Sparging Woes

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The likely culprit to this problem, assuming that you have been using the same basic recipe over the last 7–8 years, is beta-glucan from the flaked oats. I am betting on this ingredient because the problem you describe is typical for how high-molecular weight beta-glucan gums associated with certain grains, most notably unmalted oats, rye,

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The Details of Step-Mashing

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Let’s start out with two quick answers to your questions. Heating time is definitely an important part of the mash and it most certainly should be counted. In fact, control over the heating rate is often overlooked as a tool in the brewer’s arsenal of methods to wrangle the enzymatic changes that occur during mashing.

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BIAB: Tips From the Pros

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Brew-in-a-bag (BIAB) continues to grow in popularity around the world. Learn from two brewers well versed in maximizing the BIAB experience.

Introduction to Parti-Gyle Brewing

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Without this technique, we wouldn’t have the strong and common ales of England, as well as the enkels, dubbels, and tripels of Belgium.

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Decoction Decoded: Tips From the Pros

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Decoction mashing carries a unique legacy to it, both good and bad. On the one hand, many brewers the world-over attest to the fact that the technique enriches the malty character of beers and cannot be mimicked. On the other hand, many brewers think that with today’s malts, they find the technique dated and of little use to them. We decided to hear from commercial brewers who do utilize this mashing program.

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73 result(s) found.