Search results

Australia & New Zealand Homebrewing Forum

Help Support Australia & New Zealand Homebrewing Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. X

    Malty Grain Bill Formulation

    I'm making a dry malty AG beer to learn the flavours of the kilned malts. It will be about 1060, a smooth noble 25 or 30 IBU and fermented at fairly low temperature with a dry Saison ale strain. What is a good ratio for these malts? JW Ale Malt Vienna Malt Munich Malt Melanoidan Malt I'm...
  2. X

    Flavour From High Temp Lager Fermentation

    I've been brewing AG Ales and really like the ester flavours that result from fermenting at higher temperatures. If I brew a Lager with a bottom fermenting yeast, does the 'clean' (non estery) result come from the low temperature fermentation or from the yeast strain? What flavour result will...
  3. X

    Electric Boil Wort Browning Flavours

    Compared to gas flame or steam heated boiling, a direct electric element must get parts of the wort much hotter. What flavour impact does this have? How is long (or hot) direct element wort boiling different from decoction mashing in terms of flavour development? Does it darken it faster or...
  4. X

    Step Mashing Electric Biab

    Hi All :) I'm hoping someone has thought about this or has done an experiment; If I step mash with my electric BIAB system, will I denature many enzymes in hot wort near the element? I know that the rumble sound (like a kettle boiling) is water vapour bubbles collapsing, so I know that the wort...
  5. X

    Long Life Beer For Long Life

    I'm building a porter that I'd like to bottle condition for at least several months. Along with decent hopping for some preserving action, what else will help it last a long time? Do the large sugars and proteins that give good body affect this one way or the other? I'd like to keep the things...
Back
Top