Due to the COVID-19 pandemic, I've decided to burn some time by trying out my first home brew. It has come with many challenges though. I do not have access to barley other than pearled barley, which I am not going to use, nor do I have access to hops. I have come up with some ingredients that I can use but I don't know what ratios I should be using and whether the ingredients will work or not. My …
I'm thinking about making a rye/raspberries mixed beer in a 3:1 d water (basified with Mg(OH)2 to PH 6.5)/glucose ~0.1% some flower smoke (not sure what flower yet). What yeast should I use to get a even more powerful nut/flower/fruit taste from this mixture and get a ~7% alcool percentage? Also what flower should I burn? My idea is to mix ~200g powdered rye in basified water and cook at 80ºC for 1h, (at room temperature) add ~30% raspberries until …
I am planning to brew sahti, which is supposed to have clove (phenolic) and banana (esters) flavors. They are said to be possible to make with baker's yeast, which I believe is possible for the moment. My question is whether I should make a ferulic break during mashing to enhance phenols from rye malt (which is about 30% of fermentables) or is this technique only viable with wheat malts? In other words: does rye malt can be source of ferulic …
I have recently brewed a nice rye ale. It turned out very nicely, however, compared to all the other beers I've brewed, it has a really syrupy texture and thickness to it. It quite dry but it isn't strong, ABV is 5.5%. The main malts were pale, rye and some wheat. So I was wondering - what are general influences on the thickness of a beer? Is it just the malts (I'd guess the wheat malt is at least somehow …
I am planning a brew where Rye malt is a considerable component of the grist. I am trying to predict my mash pH by taking the weighted lab wort pH contributions of each of my malts, and accounting for residual alkalinity. I have read that rye malt, like wheat malt has tendency opposite to barley, in that it increases pH. Unfortunately, I haven't been able to find a malt analysis or other reliable information that would give even an estimate …
Radical Brewing says that triticale is a useful alternative to rye. Apparently it's a rye-wheat hybrid, and is easier to sparge than rye, while still having a good rye flavour. I'm interested in trying it, but I would like to know: How close are the flavours? What are the main differences? Is it technically similar to rye in terms of how it should be brewed? Is the sparge easier? How easy is it to get hold of malted triticale (I'm …
changing the yeast is the easiest way to experiment with a recipe. I have my first brew about a week away from bottling. so what's next? there are a ton of websites out there, and I could use a good short list of websites about yeasts, and the flavors they impart. I think i want to run the same recipe again but with a different yeast. what websites are the best to trust ? or feel free to recommend a …
my first home brew, be gentle. golden malt, Rye malt ale started at 1.052, and I just racked it @ 1.022 and dry hopped it per the recipe. did I rack to secondary fermentation too early?
I've come to beleve that brewing with Rye often leads to undesired sulfur based 'burnt rubber' off-flavours. I'm pretty sure about it but I only have the following indirect evidence: have recently had two Rye IPAs with burnt rubber off-flavour found no less than 10 beers using Rye with comments about rubber on beer advocate and ratebeer found quite some forum discussions where Rye and rubber are mentioned together If I'm right I wonder why there isn't any information about …
Various recipes have different IBU's, OG and FG. The Northern Brewer recipe has .25lb more pale malt and .25lb less rye and crystal malt than the HomeBrewers Association recipe. What is the intended IBU, OG and FG of this recipe? Why is the Northern Brewer recipe different than the one listed on the Homebrewers Association website?
Has anyone here ever made Kvass? If so what was the result? How did you go about it? Did you add any special ingredients (spices, herbs, fruit etc...)? Is there any special process I should know about? I'm going to bake some rye bread tonight so I can brew some tomorrow. And I would love some good info if anyone here has experience fermenting this.
Do you need to grind flaked rye and malted rye before mashing? Didn't on my first all-grain and I'm not terribly pleased with the lack of extraction. Used the appropriate rests and extra amylase. Ran across a post that Denny did on another site that mentioned grinding malted rye. Is this always necessary?
I've moved into all-grain brewing to make a mash. I've adapted a rye beer recipe, leaving out the malt extract and just using malted and rolled (flaked) rye, rice hulls. Did all the rests and used my priming bucket with a grease strainer as the false bottom for a tun. Sparged by putting the grains in a brew bag and pouring 1870F water over the grains and collected wort into carboy. The collected mash has no grains but is very …
I'm looking to make a rye pale ale. Do I need to provide enough base grains to convert the starches in flaked rye or is it capable of self conversion? If it needs conversion, would 6 lbs of 6-row work for 2.5 lbs of rye?
I'm wanting to make an American Rye Beer, and I'm wondering which sort of rye I should use. My LHBS carries flaked rye, and the nearby big-box brew supplier carries both flaked and malted rye. The grist is basically going to be 50% 2-row and 50% rye. I have a grain crusher and usually brew all-grain batches. Does it matter what form the rye comes in? Are there any advantages to one over the other if I'm going to be …
I've noticed the number of rye beers released seems to be picking up over the last year or two. Why do you think that is? I was trying to get at whether it had been a cost issue. Perhaps higher margins have allowed brewers to use rye more than they did? Or maybe breweries have learned that customers want rye...or they're just all using it now without any definitive reason. Help!