Recent content by Blou04

Biggest bubble i've ever had. It is a 25l (6,5 gal) demijohn. It is a 4rth gen fermentation with a wild culture cultivated from apple cider. Couldn't get less reflections.

Thanks, i already modified it since roasted barley(300 srm) is impossible to find in Belgium. I will substitute it with a smaler amount of black malt or black barley(1100-1400 ebc). :D

Hi, i plan to brew a scotch next year, would there be any benefit to use golden premise instead of maris otter. Also, is caramel malt + decotion mash + first wort caramel too much caramel and malt flavor? or is it even better? cheers

thanks, i'll try that after my midterms :)

The black malt is from Thomas Fawcett but i think the amber malt is from brewferm (belgian maltster).

So, something along the lines of: 81.5% Maris Otter(3.0srm) 5.8% Caramel 60L 5.8% Munich (9.0srm) 5.8% Amber malt (50 ebc =>25 srm)%that's what my HBS sells as amber malt 0.5% Black malt (1100-1400srm => 600-700 ebc) 0.5%Chocolate(900 ebc => 450 srm) some malts are slightly different from the us...

Yeah, i forgot to mention, i live in Belgium, so any US-based site is going to cost me more in shipping than malt. I can order from brouwland.com, homebrewshop.be and eventually maltmiller.co.uk Light roasted barley is impossible to find around here, i was asking to substitute it.

Hi, i'm planning to brew a scotch next month(8gal), i'd like to do that recipe : https://www.homebrewtalk.com/showthread.php?t=153797 My problem: i can't find 300 SRM roasted barley, only 1100-1400 ebc. I was thinking i could use half the roasted barley the recipe calls for, as what is...

Well, i ordered the victoria mill along with the ingredients of a scottish/60. I will brew it in the following weeks.

Thank you for the answers. The thing is I don't want to spend more on a malt mill than i spend on everything else i bought specifically for brewing. Purpose built malt mills are too much for what i need. I will not crush more than 6lbs at a time and i don't mind spending time doing so, as long...

Hi, I've been making wine since 2+years now, i've made 2 malt extract kits and an all-grain Braggot(from "The compleat meadmaker") and i want to start all grain. I have 2 choices either buy pre-milled malt but i should throw away more than half of it each time, it's sold by 2,10 or 50lbs and...

I live in Belgium and i worked and did an internship in a brewery. I can guarantee you it's a total joke. We got health services too.

I did try to mix it in a small amount of wine, but it was close to plaster of Paris putty, it did sink fast. But the wine went cloudy for 2 weeks and i could see small bubbles of co2 rising from the lees. The wine is clear now but I can't know for sure if CaCO3 did it's job. I didn't open it...

Here's some pictures: http://imgur.com/RQWPAO3,XRQxp2e i did as i could with my phone. PS: yes it's a 15.5gal demijhon in the background

Just a follow-up, the white film in the neck of the carboy as disapeared but there's still a few small white bubbles. I think it's just caco3 floating, i'll get a picture asap. I 'm pretty sure the cause of the infection was my auto-siphon, it's after i racked it that it started showing signs...