Search found 1180 matches

BDP, if you are looking to increase mouth feel or make a more "chewy" and creamy beer I would suggest experimenting with adding some flaked oats to your grist. While adjusting mash temps can result in less fermentability and more mouth feel, you will find that it is much more repeatable to add a kno...

Thanks for the replies and the advice. The coke bottle analogy makes sense. I finally took a sample and had a taste. There were no off flavours that I could perceive. One of the beers is a lot darker and using a refractometer and the alcohol conversions give it a 6.3% ABV. This beer is also on the ...

There is discussion that temps above 170-172 for any substantial length of time will result in extraction of tannins from the husks resulting in an astringent quality to the beer. My advice? Piss on it, your beer is going to be just fine and you can go back to worrying about a meteor strike or globa...

Go to advanced search