Pb2 in mash?

At the end of the boil forward... unless you really enjoy stuck mashes

 

I haven't used it in the mash, but this is exactly what I would guess.

 

At the end of the boil and a second addition of a PB2 tincture at the time of bottling/kegging has produced nice results for me.

 

I've used a little to insane amounts, and never have achieved a desired result with this ingredient. Given its cost, i have completely discarded it as option.

In large quantities i get a chalky vibe in the finished product.

 

Curious how it comes out. I got a jar of this and plan on using it soon. Going to try mixing some with brewing salts and maybe non-fermentable sugars in jars to get the taste right.

 

Waste of time and effort if you ask me. The extracts on Apex are FANTASTIC. Their chocolate peanut butter is the same one DuClaw uses for Sweet baby Jesus! Very high quality.

http://www.apexflavors.com/Beverage-Industry/Craft-Brewing

Highly recommend. I've used quite a few on there and they're just great. No more screwing around with fruit and other items that could potentially infect the beer or just take up more time than necessary.

 

I brew with a Braumeister 50L. Totally doing one of these this weekend with 32 ounces in the mash, thoroughly mixing with grain before adding. I don't want that shiznit in my kettle, pump, plate chiller OR fermenter. Will grab some of the extract for kegging for a belts and suspenders approach.

 

Was thinking about using PB2, is it worth it?

 

Wow. What a fiasco. Mixed in the 32oz (2 big containers) into the mash that was already 15% flaked oats to offset the loss of head retention from the residual oils in the powder. I've never had a stuck mash in the Braumeister, until now.

If I had it to do over, I would have pre-mixed all grains and the pb2 in a bucket to get as equal of a distribution as possible. Had to leave the Braumeister mashing all night at a tiny drip-trickle over the top of the mash pipe just to convert all the sugars and hit OG target, which went 10 points over due to the sugars added in the PB2. I got a little of the pb taste, but practically no aroma after separating the grains from the wort. I am confident whatever paths the wort was slowly taking through the mash bed did not optimize contact with the PB2. I still have 2 more containers of the stuff (32 more oz.), but no way that crap is going into the conical. I'll try it in the boil next time. If that doesn't work, I've already ordered some of this, which is going into the kegs regardless:

http://www.apexflavors.com/Beverage...up-Type-Natural-and-Artificial--Nut-Free~2981

Reinheitsgebot can lick my lefty. It's all out the window with any adjunct regardless.

 

Sounds like quite the mess! I've had good success adding 2lbs PB2 at the end of the boil.

 

2 lbs for a 5 gallon batch?

 

Yep added last 10 minutes of boil or less. I also added some cacao nibs to help balance it a little bit as chocolate and PB go well together.

 

That would mean I would need 4 lbs. That's a ton of mud, because it doesn't dissolve. At all. Have you tried the PB2 with chocolate? I did 1 regular PB2 and 1 PB2 chocolate. Maybe that's why it's not noticeable. I didn't come near to adding the % you added. Hmmm.

 

Yeah its quite a bit and cleaning the carboy after fermentation is a real fun time! I have tried the PB2 with Chocolate and I'm not sure it made much of a difference. Last batch went without the chocolate version using 1 lb pb2 and 1lb generic dehydrated pb as it was cheaper than PB2 and preferred this version over previous with all PB2/PB2 & chocolate. Could be other changes I made in the recipe though as I upped the grains and ABV.

 

Sorry to hear about your stuck mash problem. Not to pile on, but I don't think flaked oats are going to help your foam retention. They are loaded with lipids (a foam negative material) as well as the foam positive proteins. My experience is that flaked oats are at best foam neutral and probably a little foam negative.

 

I'm OK sacrificing some head retention for a creamier mouthfeel with more body. Most of the PB stouts I've tried smell fanfukingtastic, and then drink link thin, watery nothing. Maybe I'll replace half the oats with wheat next time.