
What makes malt go: diastatic power and proteolytic enzymes
I made it through a whole hour-long presentation on malt without once mentioning diastatic power (what it is, how it works) or proteolytic enzymes. Whups. Thank goodness they were at [..]
I made it through a whole hour-long presentation on malt without once mentioning diastatic power (what it is, how it works) or proteolytic enzymes. Whups. Thank goodness they were at [..]
In my BJCP class the teacher, Les White, assigned a presentation on malt and malting to me. We each signed up for our preferred topics, then Les assigned one topic to each student [..]
Ever think of making your malt to homebrew with? Uncertain you can do it? Sure you can. You can make your malt and thus have complete control over its roastiness, diastatic power, everything. [..]
BJCP CLASS – we were given a choice of presentation topics, and I chose Malt. Turns out Malt is one of the very first presentations, so I’ve been scrambling through [..]
In my last two posts: the Anglo-Saxon words beor, ealu, medu and wyn may not be what they seem. British beer blogger Martyn Cornell takes a crack at sorting out the word [..]
As I started to say in my last post, the Anglo-Saxon words beor, ealu, medu and wyn may not be what they seem. It may be that we’ve been telling the wrong story [..]
St. Paul’s Cathedral’s brewhouse grain bill for Anno Domini 1286, from the Domesday Book. I mean, how cool is this? For those of you who read the paper of Karl [..]
According to The Timetables of History (almost as good as the Guinness Book for leafing through), hops were introduced to England from Artois in 1526. There’s a story there – [..]
src=”http://www.elspethpayne.com/wp-content/uploads/2012/02/carboy-working1-209×300.jpg” alt=”” width=”209″ height=”300″ />This manuscript was first published in Tournaments Illuminated, a quarterly magazine for medieval enactors. It appeared in the Third Quarter 2010, Issue 175. Copies may be ordered [..]
This is part of a class handout from a class on all things brewing that I taught in Fall 2008. In the future I’d break it out – this one [..]
I’m in the Washington, DC area. These are businesses where I know the owner, have used the classroom facilities, and have purchased supplies. They’re all good folks, in my experience. [..]
From the class notes for Brewing 101, taught in Fall 2008, to people interested in an historical context: Europe before 1600. Syrups and Sekanjubins “Sakanjubins and Oxymels comprise a class of compounds whose [..]