Over the next decade (or so), there will be people who continue to accept that the hobby has "levels" that need to be "advanced".This is why the snobbery must stop.
... a gold medal at the 2021 National Homebrew Competition for the American Porter [...] using
How do you Make a starter with dry yeast?
Most people don't. It's one of the big advantages of dry yeast -- that you don't need to make starters.
Here's a good post from @BrewnWKopperKatRight I knew that, So how would you create a starter with dry yeast?
Right I knew that, So how would you create a starter with dry yeast?
... from the recipe in #1 (above) is the motivation for making a starter.
Lallemand has a Brewing Best Practices section (link) on their site.Here's a good post from @BrewnWKopperKat referencing a good PDF.
- a detailed fermentation and packaging plan
In the magazine, there's an additional column of information on the right side.I don't see that in the posted pics...what was the plan?
- a detailed fermentation and packaging plan
It could be based on OG/FG: (44 - 14) / 44.Also what is the meaning of 70% efficiency in an extract beer? That can't be right...
There are a number of things in this recipe that are different than a "typical" extract based recipe:
A full volume 60 minute boil with half the DME at the end of the boil would reduce the color some (maybe ? 0.5 SRM ?). In the SRM 3-4 range, a 0.5 SRM reduction would be noticeable.The recipe also calls for adding half of the extract at the start of the boil, even though the instructions call for a full volume boil.
Looks like she is currently writing articles over at Craft Beer and Brewing.
Regarding extract brewing, Annie Johnson is a big proponent of using extract.
I have noticed that. I see to recall her being a big proponent of decoction mashing and traditional lagering for making "good" Pilsners. It struck me as odd to see her now advocating for extract based Pilsners.
Also in Homebrew All-Stars (book).Annie won homebrewer of the year in 2013 with a simple non extract beer which was the inspiration for my Last Call piece in the September 2014 BYO.
Good to know.We have not used extract (LME / DME) for over 3 decades.
It's likely that DME / LME has changed since then.
Agreed.Extract has a place in brewing.
I respect that decision. And look forward to hearing of your experiences when brewing "all-grain".But we choose to use all grain
This is a well known use for fresh DME/LME. I have heard that Brewers Crystals is another ingredient that works well in this situation.[In our opinion ... t]he best use of an extract might be in the brewing of a very high OG beer, where you do not have enough kettle capacity to do that volume of mash.
Good to know.We have not used extract (LME / DME) for over 3 decades.
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