Beer making members

[Cellar_Rat]

Is this the oldest thread here?

[lockwood1956]

dictionary.com is good


but http://www.urbandictionary.com is just a blast

[Jeff D]

ROLF what a PITA.

[Reaper]

Hi

TFT

Paul

[lockwood1956]

TLN (too late now) I spent all night on Google trying to figure it out, Dictionary.com is great.

LOL

[Daft as a Brush]

TLN (too late now) I spent all night on Google trying to figure it out, Dictionary.com is great.

[P cuthbert]

NPI = "no pun intended"

[Daft as a Brush]

Wish people would stop using these TLA's (three letter acronyms), It takes me ages to figure them out

[P cuthbert]

It coagulates the proteins in the wort, allowing them to precipitate out of suspension. It is used during the last 5 mins of the boil. It isn't critical but it is cheap, easy to use and keeps for a long time so worth trying.

Thanks for the clarification (NPI).

Pat

[Daft as a Brush]

It coagulates the proteins in the wort, allowing them to precipitate out of suspension. It is used during the last 5 mins of the boil. It isn't critical but it is cheap, easy to use and keeps for a long time so worth trying.

[P cuthbert]

It picks up the sludge that floats to the top during the boil.

Pat

[Reaper]

Daft as a brush

what dose the Irish moss do in the brew.

paul

[stevec]

Pat,

It's very different, actually. The "cooking" doesn't change the color of the grain much at all, but rather gives it a "freshly malted" flavor. In fact, the grain should not go past a light tan.

Steve

[P cuthbert]

To give that recipe an even deeper maltiness, consider baking half of the pale malt at 400F for 30-50 mins. Yummy!

Steve

Or use a dark crystal instead. Saves the time in the oven.

Pat

[stevec]

To give that recipe an even deeper maltiness, consider baking half of the pale malt at 400F for 30-50 mins. Yummy!

Steve