Search found 477 matches

by Mesa Maltworks
Mon Oct 30, 2006 3:49 pm
Forum: Brewing Science
Topic: New Brewing Research Conclusions....
Replies: 48
Views: 206508

Followups...

"In regards to wort aeration, many texts on this topic have recommended otherwise. Even Dave Logsdon of Wyeast too advocated the aeration of wort in his Melbourne presentation last month." I agree that there is contrary info out there... I was also taught this at both Weihenstephan & Siebel. I agree...
by Mesa Maltworks
Fri Oct 27, 2006 12:25 pm
Forum: Brewing Science
Topic: New Brewing Research Conclusions....
Replies: 48
Views: 206508

Reply to above postee's questions...

A. I use a stir plate and I have understood that this provides oxygen as well or better than aeration with a stone. Do you have an opinion on this? Actually the only oxygen contribution would be from the headspace in the container. You should not be inviting air inward if it is sealed and airlocked....
by Mesa Maltworks
Wed Feb 22, 2006 10:26 am
Forum: Ingredients, Kits & Recipes
Topic: Recommendations for Liquid Malt Extract Sources
Replies: 8
Views: 29065

Re: LME vs. DME

Thanks, James. I can get LME in bulk for $2.29/lb, while DME goes for about $3.95/lb. So, for a batch using the typical 6.6 lbs of LME I'd spend $15.11 whereas if I used DME I would need 5.9 lbs and spend $23.31. Unless I'm missing something, it seems to me that for the same gravity, LME is cheaper...
by Mesa Maltworks
Wed Feb 22, 2006 10:10 am
Forum: Ingredients, Kits & Recipes
Topic: Recommendations for Liquid Malt Extract Sources
Replies: 8
Views: 29065

Re: Thanks for the Tip

[quote="scorriga"]Thanks for the tip. By "XL" do you mean "extra light" dry malt extract? If so, what would be the reason for using extra light DME even in cases where the recipe calls for amber or dark, for example? Wouldn't that affect the final product? Finally, how does one know how much DME to ...
by Mesa Maltworks
Tue Jan 31, 2006 3:32 pm
Forum: Techniques, Methods, Tips & How To
Topic: what is the best way to age
Replies: 3
Views: 9155

Re: what is the best way to age

"so do you not carbonate in bottles? " Many homebrewers force carbonate or prime their beer in kegs or Corneilius cylinders, that is why I made that note. "I have never heard of racking to a third container to condition. I am adding priming sugar to the batch after it finishes fermenting in the seco...
by Mesa Maltworks
Tue Jan 31, 2006 2:27 pm
Forum: General
Topic: Your input is needed... Brewpub Survey
Replies: 18
Views: 28828

Your input is needed... Brewpub Survey

In the interest of research, please list 10 things (or more if inclined) that you don't like seeing/experiencing at a brewpub. Also list as many things that you can think of that you have seen that was unique or you liked.

Thanks!
by Mesa Maltworks
Tue Jan 31, 2006 2:57 am
Forum: Ingredients, Kits & Recipes
Topic: Recommendations for Liquid Malt Extract Sources
Replies: 8
Views: 29065

Best to use XL DME rather than LME!

Switch to extra light DME for the base of all your beers. There are a number of reasons this is a better choice. 1) It is less expensive. You are not shipping water, so it is LESS exspensive per pound of gravity attained. 2) XL-DME lacks the "processed" flavors that the condensation process produces...
by Mesa Maltworks
Tue Jan 31, 2006 2:47 am
Forum: Brewing Problems, Emergencies, Help!
Topic: strange flavor question
Replies: 1
Views: 7256

Re: strange flavor question

"...he said he thought it was possibly lactobacilus (spelling?) and described it as a sweet and tart flavor.." Sweetness is a sign of the presence of unfermentable sugars in the beer or may indicate that the beer was underattenuated. Sourness (if indeed it is sourness) usually is caused by acetic ac...
by Mesa Maltworks
Tue Jan 31, 2006 2:20 am
Forum: Techniques, Methods, Tips & How To
Topic: what is the best way to age
Replies: 3
Views: 9155

Re: what is the best way to age

"how long should i keep a batch in the secondary?" Optimally, only until it hits terminal gravity. There is no benefit to continued trub contact... actually it can be detrimental. You should rack it off again and condition the beer as close to 32 deg. F. as possible. "once in bottles, what is the be...
by Mesa Maltworks
Thu Jan 26, 2006 9:45 am
Forum: Techniques, Methods, Tips & How To
Topic: Dry or liquid extract
Replies: 1
Views: 4103

LME is NOT Cheaper!!!

When you are purchasing liquid malt extract, you are paying for water! For the money you get more extract per pound with DME than LME. Besides... using XL DME results in a better tasting beer (no process flavors) and you can produce lighter beers with the correct color value. So it not only is a pri...
by Mesa Maltworks
Sat Nov 05, 2005 11:49 am
Forum: Brewing Problems, Emergencies, Help!
Topic: Pitch new yeast?
Replies: 3
Views: 7795

Probably a bit late, but better than never...

Hi! I've been mad busy, so I have not been scanning the unanswered questions like I usually do. By now I expect what ever occurred had occured, but retrospect investigation can sometimes be of value. "....The OG=1.050, using Wyeast London Ale yeast" Ok... how much yeast, how old and are you pitching...
by Mesa Maltworks
Sat Nov 05, 2005 11:35 am
Forum: News, Events & Announcements
Topic: Blackberry Melomel for Event
Replies: 1
Views: 11340

Mead Critique...

You could attempt to find a certified judge in your area to sample your mead and let you know of it's merits. Go to www.bjcp.org and send them an e-mail requesting a judge list for your area. If you don't have any luck with that, you could either wait for a BJCP judging event (get the list from them...
by Mesa Maltworks
Sat Nov 05, 2005 11:27 am
Forum: General
Topic: I didn't die... I just have moved A LOT recently!
Replies: 6
Views: 8989

Steve.... I'm an idiot (ohh... you already knew that!)

Steve;

Once again... I lost your phone #. I looked it up in the directory for Whiteland and the number was wrong! Give me a ring again please, sorry I didn't get back to you sooner.
by Mesa Maltworks
Mon Oct 17, 2005 9:35 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Stinky Pumpkin Ale
Replies: 2
Views: 6369

Pumpkin reekin'

Pumpkin (or any squash for that matter) when used in brewing beer can kick off some odd aromas. Think back to what pumpkin smells like when heated by a candle at Halloween... sorta rank! I wouldn't worry too much, just let it go terminal. If you are going to force carbonate it, you have an advantage...
by Mesa Maltworks
Sun Oct 16, 2005 11:48 pm
Forum: Techniques, Methods, Tips & How To
Topic: Good online tutorials: all grain brewing
Replies: 2
Views: 21636

German "standards"

The former Reinheizgebot law did not allow for force carbonation! Batches had to be "spundt" or sealed before fermentation was complete to produce carbonation in commercial breweries. Otherwise they were "speised" (the UK equivalent is known as gyleing) which is where unfermented wort was added as a...