Recent content by Obliviousbrew

Bean, but nothing

It´s been ages since I last posted on this thread. How´s everyone doing?

I´m confused how many jellybeans should I add to make an stout from RO wáter? Should I spik the M&M´s? can I add some skittles?

A few months ago during a beer festival by the beach in Catalonia a group of spanish homebrewers was making a demostration of a brew, it was just for the people to take a look at the proccess, they cool the wort in the fermenter in the sea... the fermenter (whit a close lid on) escaped a little...

Mine

Relation between humans and milking animals goes back milenia, pasteurization less tan 150 years?

I´m kegging now but I still love bottling, I always end up with 6 gallons batches (or 12) so I can compare the same beer bottle conditioned or kegged, there is some differences, I prefer the kegeed for my hoppy beers and english styles; belgians, bigger beers, saisons I prefer them in bottles.

Sounds intriging but disgusting please post pics :P

Don´t know 71C seems very high to me... maybe you just have a lot of unfermentables.

Hi, if you speak spanish there is an growing online comunity in the Asociación de Cervceros Caseros Españoles (National Spanish homebrewing association) http://cerveceros-caseros.org/ there is also a facebook group under the same name, homebrewers of Madrid an other places generally meet and...

https://www.youtube.com/watch?v=6Qw2LGSZ9FY

Fermentation temperature can be an explanation too, the residual co2 in beer will be more if the beer was fermented and stored at let´s say 65F or 72F, the colder the fermentation, more residual co2 from fermentation in the beer.

This year I´m going! (me an other spanish homebrewers) nice lineup like always. ¿are you going to be there this year dinnerstick?

:D:D:D:D:D:D:D:D :D:D:D:D:D:D:D:D :D:D:D:D:D:D:D:D :D:D:D:D:D:D:D:D

like bottlebomber´s armpit