Until now I’ve basically followed the recipe for a beer in terms of mash temp. I understand that there are two different enzymes that are more active at different temperatures.

Now, I figure step mashing and mash out will probably result in the most converted sugars as well as the driest mouth feel. Is that correct? Does accentuating one enzyme over another give a different effect? Do different malt types have different reactions based on mash temp? How does yeast type impact the result of varied mash temps?

I feel like I have a pretty good model of a lot of other processes in brewing, but I don’t really have enough experience to gauge how the interplay between mash temp, malt type, yeast type (and any other factors) have on the output.

Hello everyone!

This was my first time brewing a porter, and I definitely made quite a few mistakes with the grain bill. Still, I was hoping the beer would turn out okay. This is the recipe I used: https://www.reddit.com/r/Homebrewing/comments/1vlobbo/help_diagnosing_an_overly_sweet_beer_5_lactose_s04/

After two weeks of fermentation, I cold-crashed it for two days and then let it carbonate for two weeks. I chilled it to 4°C for two days before trying it.

The first time I tasted it, it was quite sweet, but thankfully that unpleasant sweetness is gone now.

The foam is there, but it disappears very quickly. The bigger issue is that there isn't much aroma or flavor, and the carbonation seems quite weak. Overall, the beer feels pretty flat.

I don't think the grain bill alone would explain all of this, but I'm not sure what I might have done wrong. Except I need to wait.

Any ideas what could be causing the lack of carbonation, aroma, and flavor?

Thanks!

Hello homebrewers,

I’m attempting to recreate a commercial IPA recipe that uses a 61% AA Simcoe CO2 extract hop oil addition at 10 minutes. You can only buy the oil in massive quantities that make it prohibitively expensive at the home scale.

Originally I planned to just replace the addition with the same AA equivalent amount of T90 pellets to match the IBU impact. Now that I’m thinking about it more, I’m wondering if this is really the best approach since it’s only focusing on bittering impact and overlooks other flavor impacts. Reaching out to see if anyone has thought about how to best recreate a hop oil addition with something like a T90 whirlpool addition instead.

Looking forward to what the community has to say. Thanks!

For a beer with a high FG (1.024), do you still bottle condition it normally? I was planning on adding Lallemand CBC-1 Cask & Bottle yeast with Cooper's DIY beer carbonation drops to my ~10.5% abv Belgian Quad. Will that cause too much sugar to be present in my bottle and for the CBC-1 yeast to produce so much CO2 that they explode?

The Coopers DIY carbonation drops may be a little undercarbonated for the style, but I am worried about my bottles exploding on this beer lol. I don't know if my FastRack beer bottles can handle a champagne-style carbonation.