Comments for Adam Preble's Cooking and Brewing http://www.adampreble.com/foods Recipes and thoughts on cooking and homebrewing Wed, 08 Sep 2010 18:41:47 +0000 http://wordpress.org/?v=abc hourly 1 Comment on Redneck Belgian Tripel by admin http://www.adampreble.com/foods/2007/03/03/redneck-belgian-tripel/%/comment-page-1#comment-5 admin Tue, 02 Feb 2010 02:46:18 +0000 http://www.adampreble.com/foods/index.php/2007/03/03/redneck-belgian-tripel/#comment-5 You can't malt it because it's all beaten up. It won't germinate. To mash with it, you'll have to either add a base malt that will convert the starches, or manually add some amylase enzymes, which is what I did. You can’t malt it because it’s all beaten up. It won’t germinate. To mash with it, you’ll have to either add a base malt that will convert the starches, or manually add some amylase enzymes, which is what I did.

]]> Comment on Redneck Belgian Tripel by 2 Row Crimped Barley http://www.adampreble.com/foods/2007/03/03/redneck-belgian-tripel/%/comment-page-1#comment-4 2 Row Crimped Barley Mon, 01 Feb 2010 23:45:01 +0000 http://www.adampreble.com/foods/index.php/2007/03/03/redneck-belgian-tripel/#comment-4 [...] to do other than the regular process to malt crimped barley, and that is when I found this link. http://www.adampreble.com/foods/index.php/2007/03/03/redneck-belgian-tripel/ So here is my question do you know of anyone who has malted this barley? If it cannot be malted [...] [...] to do other than the regular process to malt crimped barley, and that is when I found this link. http://www.adampreble.com/foods/index.php/2007/03/03/redneck-belgian-tripel/ So here is my question do you know of anyone who has malted this barley? If it cannot be malted [...]

]]> Comment on Great Compromise Classic American Pilsener by admin http://www.adampreble.com/foods/2008/10/11/great-compromise-classic-american-pilsener/%/comment-page-1#comment-3 admin Fri, 17 Oct 2008 03:09:40 +0000 http://www.adampreble.com/foods/?p=30#comment-3 I should add that I boiled the runnings. I dry hopped by dumping the pellets into boiling water, boiling for about 30 seconds, chilling, and then pouring into the wort that had received yeast about 12 hours before. I should add that I boiled the runnings. I dry hopped by dumping the pellets into boiling water, boiling for about 30 seconds, chilling, and then pouring into the wort that had received yeast about 12 hours before.

]]> Comment on Great Compromise Classic American Pilsener by admin http://www.adampreble.com/foods/2008/10/11/great-compromise-classic-american-pilsener/%/comment-page-1#comment-2 admin Sun, 12 Oct 2008 16:44:06 +0000 http://www.adampreble.com/foods/?p=30#comment-2 I had trouble hitting the alpha rest again. I think I got it to at least 155F after two additional infusions of boiling water. Using 1.5qt/lb for the rice wasn't enough. The rice gelatinized and became a huge, sticky mass. It stuck to the bottom of the cooker and cooked. I smelled it and it was like Sugar Smacks or somesuch--toasty, but not burnt. So I used it. The beer seemed lighter in color than it should have been, but it could have been the little bits of rice that'll settle out eventually. I had trouble hitting the alpha rest again. I think I got it to at least 155F after two additional infusions of boiling water.

Using 1.5qt/lb for the rice wasn’t enough. The rice gelatinized and became a huge, sticky mass. It stuck to the bottom of the cooker and cooked. I smelled it and it was like Sugar Smacks or somesuch–toasty, but not burnt. So I used it.

The beer seemed lighter in color than it should have been, but it could have been the little bits of rice that’ll settle out eventually.

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