Recent content by PearlJam

I am thinking of freezing a habanero and then add half of it in the fermenter (I do 2.5g batches) for the last 4 days. Does this seem ok to start with? Rather too little than too much

Thanks. I will see what else I can get, but I do want some heat coming through

I have this on my list to brew. I don't have access to pasilla chilli, only in powder form. Is there other chillis that can be recommended or would the powder do the job? If the powder is fine, how much should I use as substitute?

OK. Different words to get to the same point. Maybe the fact that english isn't my first language is creating some form of miscommunication

You stated that biotransformation could be a myth and I gave you an example of a pro-brewer who doesn't "believe" in it which is in support of your statement. In other words, biotransformation might be overblown in it's effect on juiciness.

I listened to an interview with the brewer from Verdant (they make exceptional juicy ipa's) and he does not do the dryhopping for biotransformation and yet their beers are really good

I incidentally watched this this morning, but can't repeat it myself. There is a portion (the 25min mark) that they discuss this

Thanks

Does anyone know if there is a discount code currently active somewhere on a blog or podcast or so?

@ Mothman Mine also came out with that colour. I have checked the recipe several times and also can't pinpoint the reason. 3.50 kg BEST Pale Ale (BESTMALZ) (3.0 SRM) Grain 3 76.9 % 0.85 kg BEST Vienna (BESTMALZ) (4.6 SRM) Grain...

I got 1.008 with US-05 mashing at 152f My previous batch to this one was 1.003 with everything the same, not sure what happened

I changed something with my previous batch which was to siphon the wort out of the mash tun gently into the boil kettle as opposed to dropping from above. So far this beer (Edwort's Pale Ale) doesn't have the oxidation taste. I have a NEIPA in the fermenter at the moment which I will be...

Great recipe. Brewed it two weeks ago, but tried something different on the sparging which resulted in a very poor efficiency (56%). Used US-05 and even with the poor efficiency and over attenuation (91.8%), it is a very good beer. Going to make a new batch and stick to my normal continuous...

Does the guys who have oxidation issues closely monitor and manage their mash ph? I am also having this issue and in the process of trying to figure it out. The current issue I am investigating is mash ph due to the lipoxygenase enzyme which is apparently a key part of oxidation. If the ph is...

I see when I bottle there is a whirlpool effect taking place just below the tap. I shortened the hose and now noticed this. What could the reason be and how can I sort it out? https://youtu.be/CLgWMNDGEJU