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É um substituto sim... Mas se vc quiser pode usar um vienna, que pode de repente trazer resultados ainda melhores. Já tive bons resultados tostando malte no forno, te aconselho ir a sem medo, grandes chances de sucesso.

EU ou usaria o Magnum pra amargor nas 3, ou entao fazia SINGLE-HOP mesmo, atracando no lupulo crystal

Atualmente estão apenas disponiveis na Bodedbrown, correto? infelizmente o lamas nao disponibiliza a algum tempo. Alguém tem noticias?

Thanks for answering, but I believe I wasn't clear in my question... After mashing, I will throw inside the kettle some more water to complete the desired volume, right? I am confused about the temperature of the water I am gonna throw... Can it be natural, or must be the same as the mash-out...

Hi.. Guys, in the no sparge process, th secondary water should be in which temp? Tried to find it in some articles but could not fnd it... Thanks in advance

''Researchers report: “the major mechanism for the loss of hop aroma compounds from beer appears to be chemical degradation. The most likely pathways………..are reaction with oxygen in the headspace of the bottle and acid hydrolysis” Because we...

That' s really sad. I have some bottles of an AIPA I did 2 months ago... When I bottled it using sugar, I keeped them at 60 degrees, and the aroma was fantastic after 3 weeks. Otherwise, some bottles I keeped out of the refrigerator, at a higher temp, the aroma was completely gone... We must...

Barley wine?:ban:

Yeah, about the yeast, us 05 is great for hoppy styles... and I know that if I had used it, it would be even more aromatic... But about the hops, my friend has his ipa on tap, made with columbus. We did compare them, and my beer has a smooth bitterness, more noble... much less agressive than...

Aiming low IBUS (27), but lots of aroma. I do like it bitter, but I will sell it on tap at a beer festival. People here have not yet learned to drink hoppy beer.

Anyone?

Great beer, cascade plus simcoe are awesome together

Simcoe for mango...

I'm looking for something like brewdog 5 am, even knowing that it is not going to be similar in my first attempt.

Hey guys, please give me some feedback on my American Amber Ale recipe... Malts: Pslner 2-row (1,8 SRM) Grain 69,2 % Munich Malt - 10L (10,0 SRM) Grain 23,1 % Caramunich II (Weyermann) (60,9 SRM) Grain 4,6 % Caraaroma (Weyermann) (203,0 SRM) Grain 3,1 % I'm thinking about Columbus...

Columbus is nice for aroma, it is kind of green grapes and fresh grass, very pleasant. I've got great results using it as single hop in a APA.

Thank you guys... :)

Hello my friends! Brewday tomorrow!! :D I'm going to brew a (hopefully) delicious AIPA, using some leftover grains, and my two favorite hops: cascade and simcoe! Please take a look and tell me what you think. 2 row Pils (1,8 SRM) Grain 77,3 % Vienna Malt (Weyermann) (4,1 SRM) Grain 6,2 %...

I'm trying something more english, I'm gonna put 25 ibus to it. Single hop cascade or styrian goldins, haven't decided yet. Tomorrow is the day to brew this one. Feedback soon. Thanks :mug:

Thanks for your reply. Unfortunatelly, I don't have carapils, so I am using oats. The most commun basemalt in my country is pils :(, we do not have maris otter or gp... I am considering adding more oats. Do you think it can get too sweet because of my 158 single step?