To me, there's a really distinctive flavor in Warsteiner Premium Verum. I get a ton of it in Warsteiner, a fair bit in Beck's, and a bit in Pilsner Urquell. I'm quite sure the thing I'm tasting is malt-related, not hop-related. The BJCP description of 2A German Pilsner makes me think that "graham cracker" is perhaps the thing I'm smelling/tasting, but I'm really not sure. Perhaps it's just a malty sweetness. I've hoped for the same flavor to show up …

From brewing various recipes, mostly using steeping, I've ended up having several bags of opened, only partially used malts, almost all of which are past their best before date. Some are crushed, some are not, some are specialty, some are base. The oldest has a best before date in November 2019, the newest in November 2020. I googled and found a couple of forum threads on this topic and it seemed like the worse that can happen is that any …

Is there a known weight of malts/grain when wet? Say I have 10kg of malt when dry, what is that weight when wet? Thanks!

I have an enzyme preparation (powdery form) with an activity of 1045 U/g which I would like to use in mashing a 70 g of grain whose starch percentage is at 67%. How do I determine the quantity (in grams) of the enzyme preparation needed? Thanks

I am an absolute beginner; I've merely helped my brother brew once. I purchased a beer brewing kit and want to get started. John Palmer's bible suggests that I should throw out the directions that come with any beer kit and follow the general guidelines he lays out. The back of the can (it is "Black Rock" from New Zealand, their Nut Brown Ale package) suggests to throw the malt extract with water and suger into the fermenter and have …

A lot of talk is about dry-hopping in order to bring out the aroma of hops lost during the boiling process. Could a similar approach be used for malt? That is, could the addition of crushed grains to the primary/secondary change the aroma profile of a beer? Of course, you would have to find some way of sterilizing the grains first (I don't know, steaming?) but would this work?. Has anyone tried it? Crazy thought for Sunday.

Has anyone tried brewing beer without using malt extract? It seems the question has been asked thousands of times, but the answers always center around "It wouldn't be beer" or "trust me don't try it". That's the same as not having an answer. There is proof that beer has been being made for at least 3800 years (1800 BC), and it's estimated possibly 8000 years. Only in the last 100 years could you go into a store and buy DME …

If I’m using a high diastatic malt, was it still necessary to add some acid malt into the mash ?

The idea is pretty simple: bittering due to alpha acid isomerization is a function of boil time and quantity of bittering hops. Hence, it's quoted that from an alpha acid standpoint, a 15 minute boil with twice the quantity of bittering hops is fairly equivalent to a 60-minute hop addition. I'm a bit lazy, and I'd rather not steam up the house any more than I need to, so a shorter boil time definitely has an appeal. Plus, it seems …

I'm looking to understand malt bills a bit more. I'm currently reading "Malt - A Practical Guide from Field to Brewhouse" by John Mallet. I'm particularly interested in the section describing the process to calculate a malt bill to achieve a specific Degrees Plato gravity. While I enjoy creating recipes and whatever comes out at the end comes out at the end, I would like to be able to accurately create beer recipes to a specific target gravity, and thus …

I live close to a farm and I have access to fresh barley. How would I go forward to create barley malt, so I can brew for example a Pale Ale beer?

What difference to the mash and ultimately the end product will Flaked Oats vs Malted Flaked Oats make? I have run a recipe Nut Brown Ale using Malted Flaked Oats several times and recently reordered the same materials again. However, I ordered Unmalted Flaked Oats by mistake. With the remains of the malted oats I had left over about 30% of the oats are from the new unmalted oats. Flaked oats are used to impart the smoothness and better mouthfeel …

I’ve been reading about common mistakes with Belgian beers and it’s been noted that a “real” Belgian beer requires a step mash. The reason given for this is that apparently this is required for good head formation and retention. The article also mentions that this will only work with under modified malts and not your typical well modified pilsner. Given that malting effectively does the same job as a protein rest step (gets the enzymes churning away) what is the …

I'm know enjoying my first batch of beer. I think, it will be some kinda use for those who are hesitating to start their brew or still researching. I did quite much research before i did brew. During brew day I was much afraid of contaminating wort. It happened at some level but finished beer is ok. I will explain how. First, I malted my own barley and roasted it. It took me quite long time to malt 5 kg …

I wonder if you guys use any home malting equipment. Or is there such equipment available for homebrewers? I'd like to use automated malting equipment up to 25kg-50kg/batch. If you know such equipment, please share. Thanks

I malted my own barley for experiment. But I've not used them yet. I mean bought castle malt and munton's Irish Stout LME but haven't used them too yet. First, I want to brew my own malted barley, if i make a mistake i will risk them. Because, there are not any homebrew suppliers in Uzbekistan to buy things easily. So, the barley I malted (5kg) looks like caramel amber malt from appearance. But a little lighter than it. I'd …

For those of us who are still brewing from kits and recipes and want to branch out and try building our own flavors, what resources are there that describe the various flavors contributed by particular specialty malts and strains of hops? For example, how would the flavor profile of an Irish Red change if I replaced the Kent Golding Hops with, say, Saaz or Cascade hops? Or if I were to replace some of the Cara Munich malt with a …

Bought a bag of malt yesterday at the local homebrew store, and when I opened it today I noticed dark gray to blackish insects in there. I had some unmalted wheat in there with the malts. The store milled the grains for me. Not sure if I bought them with the malt or if they got in through a hole while the bag was in my kitchen. I'm in Texas, if that matters.

What's the best way to crush malt if you don't have a mill at home? How much malt would you venture to crush that way?

I'm trying to do some hop analysis based on a single hop IPA with some dry hopping on it. I often drink some industrial beers simply based on Mosaic hop, and I do love it. But when i use it, it keeps me bringing so much passion fruit flavor and aroma, more than usual. Is there some interaction with my malts chosen? I'm using carared, pilsen and melanoidin. Or it's related to the yeast (US-05)?