Recent content by jamilz

Dry malt extract is fine. In fact it is more shelf stable, so often it can be fresher than liquid. So always base your choice on freshness. If the liquid is not very recently manufactured, go dry.

While I agree that you want to use malt based sugars for the vast majority of your fermentables, there are times when you need to use simple sugars. Sucrose, fructose, glucose all are very easy for yeast to consume. They are far easier for them to consume than maltose. In fact, that is the...

I posted an article on my website covering some of the most common yeast starter questions. It might be helpful: http://www.mrmalty.com/starter_faq.htm

Did I really say that exactly? Then I must have not made myself clear or misspoke. I know John Palmer and I had a discussion about this working on the book. John told me that as the AA% of a given hop variety goes up or down, the essential oil percentage also goes up or down in a direct...

The pitching rate used in the Mr Malty calculator is 0.75 for ales and 1.5 for lagers. I think I originally got that rate from George Fix, many years ago. I'm not sure if George worked that out himself or got those numbers from somewhere else. However, I did a number of experiments with pitching...