Recent content by torstensson

No problem, you can harvest and freeze yeast. There are several threads on this. But you have to plan your brew several days ahead. You need to grow your yeast at least two times before you have enough yeast for a 5 gallon batch. Read this thread and you should be good to go...

Just wait and something good will come of it :) Usually 2 weeks gives a good carbonation but I usually wait at least 6 weeks before opening the first bottle.

If you have a lot of time (since you're recently retired I guess you have) and have family and friends that like beer you should go for the 5 gallon kit with the option to make smaller batches. I don't think a drink half the beer I brew. A lot of people come over to try the lastest batch and 5...

After fermenting a lager I always end the process with fermenting at higher temperature for a couple of days. This helps get rid of diacetyl and it usually helps the beer get the estimated FG. When SG reaches somewhere around 1.016-1.020 I put the bucket at room temperature. From my experince...

I know it's an old thread but I can give some good tips of pubs in Budapest. Just got home from staying 5 days in Budapest. Great atmosphere and good assorment of different styles: http://welovebudapest.com/en/cafes-bars/articles/2013/04/26/the-ruin-pub-of-craft-beers-eleszto Nice clean pub in...

Found this pump, Flojet G56, on several locations. It's available at micro-matic which is good since they can be found in Sweden. Guessing that I need one pump for each keg.

Thanks for all the answers. It sounds like I will be needing a pump. I will make some experiments with bigger diameter on the beer line without pump first to see the results. Anybody know of any pumps that are available at a reasonbly price? Do these turn up on ebay or should I start checking...

I currently have a bar with 2 taps but would like to have at least 4. The problem is that my cornys wont fit in the bar. The solution would be to put a freezer in a storeroom about 4 meters away from the bar. The beer lines would probably end up being around 5,5 meters. The beer in the...

In Sweden it's .02. If the police make a test you will lose your license for at least a year

+1 Since I still had the beer kegged as well I did some a/b testing and there was some difference in taste. Not big enough to go through all the trouble. If I'm doing it again it's just because it's fun.

I did something I called a champagne beer 2011 and used disgorging to get rid of yeast sediment. I poured most beer into champagne bottles and saved some of it in a keg. Before disgorging you need to get your bottles down to almost freezing and then you put all bottles in an ice bath to get the...

Congratulations and cheers from Sweden!

I didn't see an unfiltered beer in Sweden before I was 15, that one made the newspaper and they called it "fresh beer". Nowdays it's a bit more common but 98% still drink the swedish version of BMC.

When you wake up in the morning, exited as a kid on x-mas, just to see yesterdays batch fermenting. When you watch the Heineken commerical and realize you have more beer, a lot more beer. (The 2012 commercial with the beer wardrobe) "heineken beer wardrobe ad" on youtube

I usually go by ratio 100 grams DME to 1000 ml of water, ends up in OG 1035 which is a good target. Its better to do a little overpitching then underpitching, I would go for maybe 1,2 Liter and 120 grams of DME. If you have fresh yeast you could probably go for a smaller starter, maybe 800-1000...