Recent content by TheBeerKitchen

Conversion continues past "starch negative". Not all conversion is done in the first 20 minutes and not all "Starch Negative" results are within 20 minutes. As stated, it is not necessary to brew beer, but there are benefits to doing it. Just like the benefits in decoction mashing. A MO...

Mash out is needed in my opinion and is beneficial and is used widely for a reason. It slows the enzymes working while you sparge. Fly or Batch, you still take time, that contributes to the conversion, what if you got stuck halfway through lautering first runnings?. If you raise the entire mash...

With the thick mash, it has to be as thick as possible with enough liquor to not scorch the grain. Remember to keep it moving as well. Regarding a Mash Out decoction, what does it matter if you Denature enzymes in the final rise? Thats the point of mash out. Also for total liquor to grist, i...

Regardless of that quote, it isn't a negative to aerate (at least) or oxygenate wort prior to pitching for proper yeast growth. I think I will have to do a few experiments and post on it. I've never had a slow start or off flavours with good healthy, rehydrated (if applicable) yeast in a well...

Viability is a big one for esters, and pitching rates don't take into account variations in viability , they just assume the packet is fresh.

Danstar states there is no need, but I would rather follow good practice and aerate with any yeast, as they will use it up either way and it doesn't take that long when you think about how long it takes to chill. If the wort is higher gravity than their pitching rate is for, then you either need...

ALL yeast need oxygen to grow more cells. Dry just means you need to rehydrate it correctly, aerate and then pitch. Not aerating can cause a more stressed yeast, which in turn increases ester production. In the case of wanting more banana you can under aerate, but I'd rather just use open...

Carbonic acid will dissolve chalk in water, just put it in a PET with water (same you use for the mash) and use a carbonator cap . I don't like the idea of adding too much of any salt, and it is hard to know with the calculators how they determine the final dissolved amount in the mash, usually...