The unfermentable carbohydrate produced by the enzymes in barley. It gives the beer flavor, body, and mouth feel. Lower mashing temperatures produce more dextrin and less sugar, while higher temperatures produce more sugars and less dextrin.
So it's been over a year since I've posted anything here. Quite a few upgrades to the homebrewery in that time:
7 gallon stainless conical
Two 6.5 gallon carboys
10 gallon oak barrel
But this post isn't about any of that. This place needs a facelift. Going to fire up my sandbox and play around with a few different design ideas. Also not looking forward to upgrading to Drupal 8, but there's no better time than the present, right?
Stepping up some Wyeast 1728 to a pitchable rate for ten gallons of beer to be brewed this coming Saturday. Had it on the stirplate for about 2 hours when I noticed that the vortex wasn't as strong as it was when I turned the 'plate on. Then I noticed that there was a definite burnt electric smell coming from the unit. Quickly unplugged it, removed the growler and pulled the top off.
So a couple months back I came across a dorm room fridge on Craigslist for $30. I've been poking around on the Hombrewing sub-reddit and came across some plans for a fermentation chamber and decided to give it a go.
This is where I currently am with it, and I've got a bit of an issue: it is supposed to be top loading, but I cannot fit a brew bucket (yes, I do my primary fermentation in plastic, deal with it) in. So, back to the drawing board.
So here it is, mid July. 90 degree days. Who dares to brew anything in this weather without some form of temperature control? Personally, I'm currently thankful for AC.
10 or so days ago, I brewed a beer for the Zoo City Zymurgist's Summer Beer Exchange. A Fraoch, or a Heather Ale. Pretty straight forward recipe which I'll get uploaded later this evening. This monster is going to weigh in at a whopping 2.8% ABV. I may brew it again and mess around with different spices, as I'm thinking elderflower would be very interesting in this brew.
In a bit over two hours, I'll be brewing. Partial mash IPA on tap for today, since I couldn't get into the storage shed to get my all grain gear (it's been bitterly cold here in Montana this past week and my padlock is frozen. Dumb luck, I know). So that means that the wife just has to deal with it.
The festivities will start around 1 pm. I'll have the recipe posted afterwards, with full notes this time!
Here's one from the archives. This was one of the first beers that I can truly call my own. Like many homebrewers, I started out with one of those "packaged" kits", you know, where you're given the list of ingredients, said ingredients, and boil/hop addition times. Said beer was an Amber Ale.
It was quite good. I knew I could do much better devising my own recipes though.
Hot sauces. Something that I've always wanted to take a stab at making. After much deliberation with my oldest nephew over a couple of Missoula MT microbrews, the decision was made to go forward with getting the equipment and trying our luck. I came across Midwest Brewing Supplies listing of a hot sauce kit a few months back and finally placed the order for it last week.