Monthly Archives: March 2011

Vienna Malt Mash pH Surprise

Posted on March 30, 2011 by Kai

Last weekend I brewed my annual Maerzen using 75% Best Malz Vienna, 20% Weyermann Munich II and 5% CaraFoam. When designing the brewing water I went by my past experiences with a similar grain bills that used Weyermann Vienna and … Continue reading →

Posted in Brewing | 1 Comment

Does gelatenized starch contribute to the measured mash extract content?

Posted on March 9, 2011 by Kai

This is a question I was not able to answer in a recent BBR interview: Do the starches, that are present in wort but are not converted yet, contribute to the extract content that is measured with a refractometer? So … Continue reading →

Posted in Science | 2 Comments

Brewing water spreadsheet update

Posted on March 7, 2011 by Kai

I decided to give my brewing water calculator a face lift and also add some new features that brewers were looking for. The face lift happened mostly on the “basic” page, which is now more intuitively grouped into the sections … Continue reading →

Posted in General, Science | 5 Comments

Follow-up on the Doppelbock yeast vs. no yeast in bottle experiment

Posted on March 4, 2011 by Kai

Some may remember the experiment where I added life yeast to a few bottles of last year’s Imperator, my Doppelbock. I posted the rather pronounced flavor difference when I tasted 2 bottles side-by side here. Tonight, about 1 year after … Continue reading →

Posted in Brewing | 1 Comment

Conversion progress in a single infusion mash

Posted on March 4, 2011 by Kai

This was my contribution to the most recent Basic Brewing Radio / BYO listener experiment. It was also the first time that I was able to contribute. When brewing my most recent KaIPA, I took iodine tests and mash gravity … Continue reading →

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Basic Brewing Radio on mash conversion and iodine test

Posted on March 4, 2011 by Kai

I had the honor to join James, Chris Colby and Zot O’Conner in a Basic Brewing Radio show that discussed the results of a listener experiment on mash conversion time. Triggered by Chris Colby’s comment that mashes convert in as … Continue reading →

Posted in General | 1 Comment

About pH Targets and Temperature

Posted on March 2, 2011 by Kai

I noticed that the topic “At what temperature should mash pH be measured” comes up once in a while.  Just recently I had an e-mail and an on-line discussion with a fellow home brewers on the same subject. Fact is … Continue reading →

Posted in General, Science | 2 Comments