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Hey fellows... I posted this thread under recipe and ingredients but have got no replies... so trying it here... I would like to have your opinions on how to proceed from a batch of tripel. Me and my friends have brewed a ~32 g batch of it and it´s now at the fermenter for 11 days...

Hey guys... I am a bit confused as to the method I´ve been using to mash... Even though i managed to make great beers this way i want to make sure nothing is wrong with it. I am an all grain brewers... I use a bazooka screen and am pretty fond of it. Now after I finish my mash out what I do...

Is it right to assume that mashing at 50C(122F) for a 10min protein rest, then raising up to 67C(~153F) for about 40min for a beta/alpha, the pouring some cold water enough to bring it down to 62C(144F - closer beta ideal temp) to have the betas work further on the converted dextrins will give...

Has anyone done a light coloured, body and abv beer such that resembles a regular lager but instead of going all the troubles of lager fermentation just done it with a high attenuating ale yeast, keeping esters low and maturing it for a couple of weeks at 0*C??? If yes, has the result turn out...

Has anyone done a light coloured, body and abv beer such that resembles a regular lager but instead of going all the troubles of lager fermentation just done it with a high attenuating ale yeast, keeping esters low and maturing it for a couple of weeks at 0*C??? If yes, has the result turn out...

Hey fellows... I would like to have your opinions on how to proceed from a batch of tripel. Me and my friends have brewed a ~32 g batch of it and it´s now at the fermenter for 11 days. Fermentation seems to be going fine. The situation here is that to get enough yeast we have done...

Hey there... It's been a while now that i've been trying to figure out the relation of malt types with mash profile and the end result... Exemples: 1) Cristal/cara(wet kilned, converted in the kernel) malts if mashed at 160-167 leaves a lot of sweet in the finished beer whereas if it was mashed...

Hey there... Me and my friends brewed a 160 liters batch of tripel, its been fermenting for 10 days now and the SG reads 1.047 at the moment, og was 1.084. I think its possible we underpitched or maybe could be the temp, we kept it conditioned between 18-20 Celsius all the time. We used one...

Hey all... Me and my friends are going to make a 160 liters batch of pilsner to try out our newly tweaked 200L refrigerated conical fermentor. I know it´s crazy but we are doing it anyway... We are trying to figure out how much of a starter we'll need to make, taking in consideration that we...

Hi guys I was just transfering my APA that I mashed last saturday to secondary and the yeast looked really odd to me... It stoped fermenting on wednesday... And I just put it in the fridge at about 5 celsius. It fermented in a range of 18-21 in two buckets... Help pleaseee... Thanks...

Hey guys I need your opinions. I brewed 10 days ago a Dry Stout. OG 1053. Turns out I decided to add extra oat to my recipe because I wanted extra dense foam on it, so I added 700 grams of flaked oat to my 20L batch. And the recipe I bought had already 140 grams, summing to 840 grams of oat...

Hey guys I need your opinions. I brewed 10 days ago a Dry Stout. OG 1053. Turns out I decided to add extra oat to my recipe because I wanted extra dense foam on it, so I added 700 grams of flaked oat to my 20L batch. And the recipe I bought had already 140 grams, summing to 840 grams of oat...