Recent content by piteko

Hi! Any news about the fermentation? Cheers from Italy! :mug: Piteko

Hi everybody! Just my 2 cents: I usually clean first with sodium hydroxide (also known as lye and caustic soda) and then I sanitize with sodium percarbonate and hydrogen peroxide (they both produce hydrogen peroxide). Never had a problem since I accidentally had a wild fermentation into the...

Next time, you can still slow the process down by chilling the beer. I usually dryhop after coldcrushing, 5-7 days at 2°C. Cheers from Italy! :mug: Piteko

I don't understand if it's the flakes that effect directly the head retention or if it's the flakes that give me a stuck lautering and that is what effects the head retention. During the lautering I use my long inox scoop to move the grains. The lautering is slower but I finish this without...

Did you have any issues during the lautering phase?

75 mins with medium boil, just like my other recipes. I skim the foam during boil, just like my other recipes. This recipe is blond and hoppy, about 3,7% abv, but this happened with an oatmeal stout of 5+% abv too. I also brewed this recipe 1 year ago without the flakes and turned out fine. I...

Hi, on the malt part, I think you should be fine, it should be well balanced. On the hop part, I personally wouldn't lower the IBUs. My chinook IPA has an OG of 1053, FG 1010 with 80 IBUs (Tinseth) and it's absolutely not excessive. You will have some bitterness from the malt too but shouldn't...

I just added a thread about flakes that could be related with this tread too. I'm having a lot of trouble going up with flakes. If you want to take a look: https://www.homebrewtalk.com/forum/threads/too-much-flakes-kill-head-retention.649523/ Cheers from Italy! :) Piteko

Hi, I usually have no head retention issues, not at all, but when I use over 20% of flaket grains (appears to be independent on the grain type, happend with oats twice and with barley once), I have a very difficult time lautering, I finish with a worth that is full of powder and I end up with a...

Time passes faster when you drink good beer ;) :D Cheers from Italy! :mug: Piteko

Hi, I'm gonna revamp this old thread to add my experience. I had to use an aluminum pot as a fermentation vessel, I just bottled and everything seems fine. The oxidation layer is there. I will post again if I taste something wrong. The lid is not a problem as long as you make an healty...

This is so cool... :) Cheers from Italy! :mug: Piteko

Thanks, I looked online for the formula and made a simple OpenOffice calculator for the convertion. Cheers from Italy! :mug: Piteko

Now I'm really starting to regret not posting this while I had the problem! Thanks for the suggestion, I hope I'll never have this problem again, but if that will be the case, I'll be prepared!! :ban: Cheers from Italy! :mug: Piteko

You could freeze it and use it for a liquid yeast starter. Just un-freeze it, re-boil it and use it. Anyway, +1 to re-boil it as Gnomebrewer said. You could loose a bit of hop aroma this way, but you can add it again during the boil or with some dry hopping. Cheers from Italy! :mug: Piteko