Search results

I am pretty excited to know how it turns out :)

Absolutely no significant difference :) Glass is glass. I use this as well http://static.zlacnene.sk/foto/vyrobky/570000/569981.jpg They are made to be boiled, so it should be no problem, just take care not to pour boiling water straight into cold ones. I usually warm them up with hot tap water.

I'd be interested in seeing what your creations look like :) Out of sheer curiosity.

Seconded. 4. Reusing expensive yeast in the best state possible. Also, I wanted to cheer about your signature. It is great to see that "our" proverbs make it to Texas and then all the way here through dark internet. Dej Buh stesti! ("May God let us have luck")

I also think that left is HB :)

I suggest that you start by reading this - http://howtobrew.com/intro.html in its entirety. It is a whole book, available online for free, but I encourage everyone to buy a physical copy. It is packed with knowledge, basically all your questions are going to be answered there. Read it all, think...

I think you chose wisely, since this is only your second batch. You will have plenty of time in the future to experiment with yeast reusing. Personally, I believe that yeast reusing is advisable only if significant cost savings are available. To put things in perspective, where I live, we have...

You can either add the starter at "high krausen" when there is most activity. This will naturally result in shortest lag time. Another option is waiting for the yeast to settle after fermenting the starter completely. In that case you want to wait additional 12 hours after reaching terminal...

I have several questions regarding flaked grains - be it oats, wheat or others. I apologize, because I have surely been answered elsewhere, but the information seems scattered and somewhat contradictory. People here tend to differentiate multiple versions, but where I live, we simply say...

I just cracked open the first bottle of my 3rd saison batch made with this yeast. I found out, that it performs quite consistently for me, even though I do not have any control over fermentation temperature yet. This time I departed form 100% pilsner malt and substituted 16% Munich. I am...

Those welds on the bottom of the cone look quite nasty. I know that commercial breweries go a long way to ensure their stainless steel equipment is spotless on the inside, with great attention to detail especially along the welds. That is probably due to sanitation reasons. But then, maybe I...

Just adding my thoughts to this old thread. I was googling how people tend to approach saison conditioning. I have recently bottled my second saison. I used Danstar Belle Saison in both. First one was bottled after 2 weeks in primary and then took a gold in saison category 4 months later...

I'd say that the resurrected fermentation produced CO2, that did not have time to pop out of the beer so it stuck on the hydrometer which floated higher than it should.

The day I start brewing for a job and come up with a thread titled "high alcohol beer NO TASTE" please tell me to just quit and go suck a bottle of Heineken :D

The OP question makes no sense whatsoever.

I don't think I have ever encountered a problem like that - pour a beer with fine head and fine taste and then... SNAP! With head gone, body gone in an instant, just like that.

Yep, the bottom layer is trub (too much, for the record). The lightest layer is settled yeast. The yellow layer is a mix of beer and unsettled yeast and the topmost layer is the leftover beer.

Can not help you with your question, but I am interested in knowing how it turns out :)

Dear Lord, I did not know it is even possible for someone to ferment 2 liters of grape juice (I guess bought at supermarket) just to drink it after 5 days to get hammered, be all "wow" about the "double vision" and call it science. Dude seriously, how old are you? 14? :D

Interested in new pictures as well :)