I weighed and inventoried my grains, but made a folder of pictures of each item for the yeast and hops, and will delete the pics as they are used, and take new pics when things come in the future ...
beer =[ Remgrandt's Six Months of *NOT BREWING* ]=
- Thread starter grantmichaels
- Start date
Hey, GM, look what Infound at Publix today
Now you have to understand I'm a Sam Adams nut! Here's why, I was assigned to Germany in August of 89 and up to that point I thought Coors was the best beer ever brewed. Germany changed all that and when I got back Coors tasted like water. But, there was this new thing starting in America called Craft Beer and Sam Adams was the answer to my prayer and I've like them every since.
So, Coffee Stout on Nitro! I've gotta try that. I'll be cracking one later after the kids are in bed
Now you have to understand I'm a Sam Adams nut! Here's why, I was assigned to Germany in August of 89 and up to that point I thought Coors was the best beer ever brewed. Germany changed all that and when I got back Coors tasted like water. But, there was this new thing starting in America called Craft Beer and Sam Adams was the answer to my prayer and I've like them every since.
So, Coffee Stout on Nitro! I've gotta try that. I'll be cracking one later after the kids are in bed
Nice!
Big fan of the owner, he's cool as shit ...
Jim Koch or something - eludes me at present ...
Big fan of the owner, he's cool as shit ...
Jim Koch or something - eludes me at present ...
Nice nitro action, there ...
Didn't know about that one, thanks!
Indeed ...
So ...
Looks very much like the 'why' behind some of the varied air-lock activity patterns I've experienced from batch to batch ...
So ...
Looks very much like the 'why' behind some of the varied air-lock activity patterns I've experienced from batch to batch ...
bread science book ...
then it goes all throwback to college ...
i think i might make BeerGun the priority over brewing for THIS Brewdown ...
there's enough entries without mine, that i should secure future entries and trading, by tackling the bottling ...
i hated organic chem, so i don't exactly enjoy it either, truth be told ...
Ok...pic 1 & 2 I comprehend
Pic three...starches and water create complex sugars(maltose and sucrose) then the yeast breaks up the complex sugars into simple sugars at which point fermentation commences?
If that is correct...going back to your gas production rate chart....how can you possibly create a dough with just maltose?
Pic three...starches and water create complex sugars(maltose and sucrose) then the yeast breaks up the complex sugars into simple sugars at which point fermentation commences?
If that is correct...going back to your gas production rate chart....how can you possibly create a dough with just maltose?
can't, but different grains for beer have different amounts/ratios of polysaccharides ... and different yeasties can do different things ... for instance, Brett can munch on sugars that Sacch can't - which is why people 'make it a sour' a pitch Brett and simple sugar into secondary to dry out under-attenuated beer ...
this!wheebz said:
