Recipe Book



Home Brewing Recipes

Search BrewingKB



Home Brewing Articles

General Brewing

  • Homebrewing
    Discuss your brewing techniques, brewing styles, and any tips you might have. Use our community to ask about these things as well.
  • Bottling
    Tips and tricks to finding a home for your beer.
  • Equipment
    Show off your equipment, share tips on maintaining and sanitizing.
  • Terms
    Common home brewing terms and jargon for the new home brewer.

Recipes

  • Homebrew Recipes
    Share your recipes and comment on other's recipes that you try.
  • Beer Related Recipes
    Do you have a good recipe that uses beer (or wine)? Know of any good marinade's? Let us know about them here.

Alternative Brewing

  • Brewing Cider
    Techniques for brewing cider. Tips, tricks, questions, they all go here.
  • Wine
    The art of distilling wine. Discuss tricks to the trade, your successes (or failures), and the joy of distilling wine.
  • Mead
    A wine made from fermented honey and water. Discuss brewing this favorite of the Romans and Greeks.

Home Brewing Community

  • The Pub
    A place to discuss things not about brewing, beer, wine, etc. This is a place to get to know our other members outside of our shared enjoyment of home brewing.
  • Beer / Wine Talk
    Talk about your favorite beers and wines (and meads and ciders, etc) with other beer and wine lovers.

Brew Market

  • Selling Brewing Stuff
    Whether its equipment or ingredients, if you need to get rid of some of your brewing stuff, do it here.
  • Buying Brewing Stuff
    Why pay regular price when you can request what you need from our brewing community?

You are not logged in.


Pages: 1

Are mashed grains more agressive fermentors than extract?

Seems to me that may be the case!  Every time I make the stout I make it is a very agressive fermentor andI used the same yeast that I use to make a couple other beers that don't ferment as strong. While I do use one or two grains along with the extracts in the other beers the total amount of grains is highest in the stout. So am I correct in assuming that the grains are the reason for the agressive fermentation? I am currently fermenting the stout at 60 and even lowered it a couple degrees in hoping it slows it down as I am changing the airlock a lot and even had one blown off. Seems the fermentation isn't slower at 60 as it was at 72. So I think when the grain bill becomes a certain percentage of the fermemtables vs extract it could be the reason for the agressive fermentation. Or have I typed all this for nothing?

DC

 

Pages: 1

Post Your Reply