Search results

Looks like black rot: StackPath

Update on this for anyone interested. I ended up adding a load of sugar to this brew, raising the SG to 1.070 from .040. I expected the yeast to munch through the sugar and get the SG back down to .040 but, lo and behold, it went down to .020. Seems that the glucoamylase did cleave up the long...

Hi all, I'm moving down to Cornwall (Falmouth) in October and wondering if anyone down there would like to get together for regular brew days? I've got some rudimentary kit including a 50l kettle and separate mash tun, and I'm looking to buy a dedicated gas burner once I'm down there. I love...

From what I remember of enzymes from my undergrad zoology degree (a good few years ago now!) they will still work within a certain range, just at a slower rate; heating up the wort increases enzymatic activity as it increases the rate at which enzymes meet the molecules which they break down...

I added it the cooled wort. I used Brut Force and it suggested adding it to the fermenter, rather than the wort. It's been sitting now for about three weeks, and actually tastes like a flat, low alcohol porter. I'll concede that fermenting out would probably change the flavour profile somewhat...

Thanks for the reply. This is what I considered, but wouldn't the glucoamylase convert the starch into fermentable sugars?

See what you make of this, because I can't figure it out. I brewed a stout using some opened bags of grains and hops that I wanted to get rid of before I move house (recipe below). The OG was .050. The fermentation started off okay, fairly vigorous. After four days, the airlock activity stopped...