Category Archives: Food and drink

Figuring out how to brew keptinis

Mash baking in my kitchen oven I visited Vikonys in Lithuania and saw how the Lithuanians there brew keptinis. The basic idea is straightforward enough: do a normal mash, then bake the mash in a huge Lithuanian duonkepis oven to … Continue reading

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Lithuanian Beer Yeast

JOVARU® LITHUANIAN FARMHOUSE (OYL-033) Borne from an exclusive partnership with the famed Jovaru® Brewery’s “queen of Lithuanian farmhouse beer,” this unique yeast complements farmhouse beers with citrusy esters and restrained phenols. The strain produces a character of lemon pith, black … Continue reading

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What is the ideal HERMS coil length? Theory and experiments

Introduction When we started selling HERMS coils 2 years ago, we made our 40cm coil 15 meters (50 feet) long. The 30cm coil was 11.5m long. Why? That’s what most home brewers were doing. But we recently started to suspect … Continue reading

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How to Prevent DMS in Beer

A  Look at Studies and Experimental Brew with Tested Results The past few weeks I have casually been combing through over 20 academic studies on DMS, a topic in brewing that has benefited from a surprisingly vast amount of research … Continue reading

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Effects of mash parameters on fermentability and efficiency in single infusion mashing

A PDF version of this article can be found here: Effects_of_mash_parameters_on_attenuation_and_efficiency.pdf It is commonly known that there are many factors that effect the fermentability (limit of attenuation) of brewing wort. The series of experiments conducted here are aimed at understanding not … Continue reading

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Аджика

Короткого хранения 700г – зелёный перец большой пучёк – свежая кинза (кориандр) и одна большая головка – чеснок 70г – соль 2 дня сушить помешивая Долгого хранения 1кг – красный перец 0.5ч.л. – Уцхо-сунели (fenugreek blue, Trigonella caerulea) 1ч.л. – … Continue reading

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Improve mash efficiency in your stainless steel mash tun

Mash efficiency refers to the extent to which you are able to pull the sugars out of the malted grain and into the water. A high percentage of sugar recovery (75-90%) is called ‘high mash efficiency’. A low percentage (60-75%) is called ‘low … Continue reading

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Keptinis – Lithuanian baked beer

At Šnekutis Užupis Farmhouse ale styles are known for being messy, sprawling, ill-defined categories to the point where it can be questioned whether they really are styles at all. The Lithuanian style keptinis, however, has a simple definition: it’s made … Continue reading

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How to brew keptinis

The Jančys family brewhouse Keptinis is a little-known Lithuanian style of beer where the mash is baked in an oven. The first farmhouse brewer I ever wrote about was keptinis brewer Ramunas Čižas. A few years ago I put together … Continue reading

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Brewing Water Basics

For many brewers, water chemistry is treated as the last frontier of homebrewing. Oftentimes, it is ignored or at least not something homebrewers want to think about. The old adage “if your water tastes good, it’s fine to brew with” … Continue reading

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