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HoppySmile!

All grain noob here.....

8 posts in this topic

Has anyone ever tried brewing with a wooden shoe? I keep seeing this item in my a.g. recipes and I really don’t know when I should add it? 

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wooden shoes fall into the category of 'adjuncts'.   treat them like steeping grains. never make wooden shoes more than about 15-20% of your grain bill. the problem with most ag recipes that use wooden shoes as an adjunct is that they fail often to tell the brewer to weigh them down in the wort in order to improve extraction efficiency.

 

be very careful not to use wooden shoes that were made of weather-sealed wood or you might leech arsenic into your wort. ideally you want to use unfinished shoes made from either pine or oak. . . and always use only fresh wooden shoes if you can help it.

Shrike, MRB Tim and Bonsai & Brew like this

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I like to soak my wooden shoes in grain alcohol and add them a week before I bottle, I feel you get more wooden shoe aroma this way than when you add them in the boil, as has been conventional wisdom for a long time. 

Shrike and Bonsai & Brew like this

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44 minutes ago, SilverBrewerWI said:

 

What happened to you as a child?

My cousins and I would sneak beers at family gatherings, smuggle them to the basement, and drink them.  Thus began a lifelong love affair with killing brain cells.  :)

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