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I have bought 90 SRM Candy Syrup and i wonder how i can tweak him into 180 SRM (aprox.). The shop hadn`t 180 SRM, just 90 SRM I have just the ideea to heat it a little bit. Any thoughts?

How can i tweak this candy syrup to D-180? http://www.schnapsbrenner.eu/Kandissirup-fluessig-dunkel-7-kg When i bought it, that store hadn`t D-180 so i picked this one because in my mind 180-220 EBC how it has my syrup is similar with 180 of the D-180, but one is EBC and the other is SRM :mad...

Magnum comes from the Hallertau family, like Perle, Mittelfruh, Aroma, Hersbruker, Taurus(similar with Magnum), Tradition http://beerlegends.com/hallertau-hops Magnum has 12-14% alpha, twice the amount other Hallertau has (except H. Taurus) 15g hops/liter ...a lot:cross: . The hops will...

..."want a hoppy and bitter belgian style beer"... why don`t you say so. Use a belgian yeast, use aprox. 20% ( or less than 20% ) candi sugar to hit your desired ABV, Magnum for a clean bitter (which is a Hallertau "memeber" ) and a lot of Hallertau for aroma ( i like very very much Tetnager...

Hello, I didn`t try XX Bitter yet, is still in waiting. From what i can say you didn`t use candy sugar. The yest make a huge difference in a taste. The beer is bottle refermentated, so you have a change to replicate the yeast. "XX is being made with pale pilsner malt and loads of Brewers...

I made this recipe last year in september, second week, and i can say that after 9 months of ageing it become good, with spices blending good.

Congratulations. This is a GREAT job/write/article. It should be placed in a "wall of fame", made sticky, put in wiki or something. I , personal, wait for other experiments like this. ( i know that is hard to make something like this, but the results are very helping to the "poor" ones).

i know them, and i had bought from them, but those american types i can`t find. Regardless that propietary, i can live without Amarillo and Simcoe, so anybody wish to sell those other types?

I want to buy Amarillo, Chinook, Sorichi ace, Nugget, Centennial, Citra, Columbus, Simcoe. I am from Europe, Romania so can anybody help me?

I didn`t read all the posts,maybe you did this but you coulded wash your yeast with some chloride. So sorry, if i have done a mistake. Anyway great job with your ideea.

Maybe if you ferment at higher temp you will obtain some little esters. I don`t see your targeted gravity. Put a location to increase your chances of receiving a belgian strain from a "neighbor". I don`t know the Chinook, but the Saaz works great added to the end of boil for aroma, to make a...

It was Leffe bottle, that i used for bottling my beer. The bottle was in the aging stage, at 5 degree Celsius, and after 2 weeks, BOOM. The bottle had a fabrication defect, the slimmest wal had 1.5mm. I am glad that it hadn`t cracked when it was in the second fermentation stage, and i had it...

I bottled mine, added a second vanilla bean for 5 days more to improve the flavor, but with no efect. The zante curants are dominant in mine beer, in future i will not use them. I can wait to taste it after aging, and maybe the condiment flavors will rise up.

I did this recipe to, now i am in secondary, and the raw taste is incredible. I had 1.078 OG and 1.014 Gravity after primary fermentation. I used a yeast that i harvest from a comercial beer (Pater Lieven - Bruin ) because i didn`t had other solution. Olso i used Saphir hops instead of Spalter (...

Infected beer wil turn 99% into a citric/sour taste in the first week. If the taste is ok, is no infection

Hello, I know i`m off topic, but do you consider "washing " with etilic alchool 90%? What i mean is to add alchool to obtain a 10% ABV in the slurry, or washed yeast. I tryed recently, and i had great results. I will try to infect a yeast, and see how it goes.

I have done a starter from a beer ( refermented in bottle and with no heat treatment) that had over 1 year old. It is prety the same with a starter, so with other words, i say that if you have proper conditions ( cold, no infection, hops added to the starter) you can keep it for a long time.

From what i know US-05 is a clean yeast, maybe the vanilla or ginger is what you feel. Infection gives a nasty tart feeling. Second thing, this beer has some IBU, so isn`t easy to infect it. Show a picture with the krausen if you can.

Hello, i`ve done this recipe,i tasted the beer when priming with honey but i can`t feel the orange/vanilla or cinnamon only the ginger. I had respected tea method, but i guess the spices bought from Romania aren`t so strong. Maybe will be better after ageing. Anyway, it feels great with...

ok, thanks