Last time, we were talking about the difference between mashing and steeping your specialty grains. How to tell which grains can be steeped and which need to be mashed, and why. So now that we know about the ingredients – let’s take a closer look at the process. Assuming you’re doing a full wort boil, [...]
March 2009
Schwarzbier is like MythBusters for the “all dark beers are thick and heavy” crowd. A well brewed classic example should taste almost exactly like a German Pils. Try this one out on your friends that don’t drink good beer! Recipe notes: Despite the name, the color isn’t exactly black – more of a very dark [...]
Why can some grains be steeped while other must be mashed? What’s the difference and how do you tell which are which? Base grains have only been kilned dry. So they need to be mashed – combined with hot water at specific temperatures to activate enzymes in the grain. This converts the starches into sugars [...]
How long ago did you brew that last batch? What was the starting gravity? What about 2, 3 or 4 batches ago, can you remember all of the details from those? It starts to get a little fuzzy after awhile – especially when you’ve got 2 or 3 different beers fermenting at the same time. [...]
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Hi there! My name is Jimmy VerVaecke and I’m a brewer. I discovered brewing in 2004 and have been hooked ever since.
My beer has won numerous awards, including one at the National level. 