What is the best way to use Brewtan B in LODO brewing? Also, where can I buy it?
Thanks eukamania, but I thought it was a Wyeast product.
The manufacturers data stated to use it in a warm slurry. Also, I'd use a scale to get consistent additions.
2-4 g/hL in mash
2-5 g/hL in boil
Use before any finings.
My typical time frame looks like this:
16 Minutes - Brewtan B
15 Minutes - Irish Moss
10 Minutes - Wyeast Yeast Nutrient
I put them all in separate warm slurries.
From another thread on Brewtan-B, the suggested dosing for a typical 5 gallon homebrew batch is 1/4 TSP in the mash and 1/2 TSP in the boil (making a slurry). I've used it on a couple of batches and to be honest, didn't see much difference using it - YMMV. I bought it from that Aussie store mentioned above and with the exchange rate, it wasn't that expensive an experiment.
jmark, was your beer clear, or did it clear sooner or better than beers you brewed without Brewtan B?
Thought I'd necro this thread to mention that William's Brewing now sells it for $5.99/oz. I'm curious to try it. For those who have used it, does it add any noticeable astringency, given its tannin content?
I've used it a few times...no astringency attributed to it. As far as content, I think it's tannic acid, not tannins that are in it.
I have a longer-term experiment going with this--made two batches of an APA, one with BtB, the other without. I did some triangle testing on it, I did not have a significant number of tasters who were able to tell the difference (and I had every one of them tasting this as their first beer of the night, so palate fatigue should not have been an issue).
This was on November 1st. So up front, there was not a discernable difference among them, statistically-speaking.
I bottled some of both batches, expecting to re-do the testing in either early January or February, and see if there's a longer-term benefit to it.
[BTW, in a sop to those who believe in blind tasting, including me , I was certain I could tell a difference between the beers. I would have bet you $100 I could. Then I had someone serve me a blind triangle test--and I failed it! So much for my being able to tell a difference.]
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Both Morrey and I have used it with a dark lager recipe; in both cases we felt the BtB made the malt flavors pop, made them more pronounced--and this was the initial reaction both drinking the brewed wort, and after carbonation. It's a working hypothesis for now. Supposed to, also, preserve hoppy flavor and aroma. That's what the ongoing experiment will examine.
Nope. Just use it at recommended levels and shy away from boil additions. Seems that hoppy beers with it in the boil can result in permanent haze.
Do you find it to be more effective if used only in the mash? I'm not worried about hazy beer, but wondering if using it also in the boil increases its effectiveness.
Now that Williams Brewing carries Brewtan (as Mongoose pointed out), I may try it. Currently though, I'm trying to finish putting a roof on my house. Obviously, my brewing has taken a back seat to that.
Nope. Just use it at recommended levels and shy away from boil additions. Seems that hoppy beers with it in the boil can result in permanent haze.
http://********************/wp-content/uploads/2017/02/Officiele_tekst_voor_Brewing_Science.pdf
also
https://www.natural-specialities.com/brewery.html
The BrewingScience article was published nearly 8 years ago in 2010. Surprised that gallotannins have taken that long to be noted as a viable brewing component.
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