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I did not press the cheese, I let it drain for 2 days. apparently got quite dry. but he was in 23C (I have no cheese cave) I will try to ferment in the refrigerator around 10C to see if make the difference. but for sure, being my first ever attempt at making cheese, I'm very excited and I can...

I tried this method. the mold has grown well, but since the second week until today (45 days) it still continues with a strong bitter taste. Is this normal? I will try again this week, but this time I bought an expensive gorgonzola to donate the mold and see if I have different results. some...

ops, I did again! :(:( This time it was an ale. brew, as usual my house ale. When I opened the container with recovered yeast, it was contaminated. And it was only 1/2 s-04 packet of yeast in the refrigerator. Quickly made a starter with this yeast, but the recipe was 60 liters!:D It took...

I am with my fridge full with a 50 liter fermenter. I needed a small fermenter in diameter, but big in capacity. I decided to try with a 150mm PVC pipe. with 80cm of height, it has the capacity of 14 liters.

want to make this beer soon. but I am concerned about these 50 IBU even with a 1.060 OG, bitterness almost goes off the scale. I'm planning to keep the IBU near 30. (more comfortable for me) can anyone give me some advice here? thank you

My recipe is very similar to the Xingu, I use it as a base to make malzbier, but, just brew the basic recipe and you will get very close. https://www.homebrewtalk.com/f68/brazilian-malzbier-397468/ Karo, was the only source of corn syrup that once we found here in Brazil, and "Old School"...

I botled 6 bottles of 355ml and after 5 days I started to open one a day, until I found the right point carbonation. prefer to pasteurize the beer just before the ideal, this way is safer. Pasteurize very well, 80gr of sugar/Litter of beer is a big bomb! I use to pasteurize with 75C for 20min...

Much has been said on this subject. I experienced an explosive increase of IBU in a beer that is in dryhop since last Sunday. I used 1/2 oz Spalter and I can say that it changed an amber ale for an insane IPA. I could feel increased 10 IBU point I dry hop in the keg and drunk the first...

never had problems with purchases made ​​outside the country, since the declared value is below $ 50

The cost makes it impractical, two 200mm caps cost more than a bar of 6 meters of pipe. but still on my to do list!

I take much advantage of this procedure with my porter. I pasteurize them, and they keep the "sweet" of specialty malts for longer

I think that one has to keep in mind is that: The fermentation produces CO2. the beverage takes a while to absorb this c02, this may take several days, and when we put only the priming sugar, there is no problem, it will ferment, and will be absorbed in a few days without the danger of blowing...

I think that's just folkloric excuse to drink :drunk:

That is why it is difficult to find information and get a recipe of Brazilian Malzbier . The German Malzbier is low alcoholic, but Brazilian Malzbier is a beer with alcoholic content of 4.7% and very sweet, unique style and the not well known outside Brazil. Very popular with the ladies.

delicious! Brazilian Malzbier is a beer with alcoholic content of 4.7% and very sweet, unique style

Ingredients: ------------ Amount Item Type % or IBU 3,50 kg Pilsner (2 Row) Bel (2,0 SRM) Grain 76,11 % 0,30 kg Chocolate Malt (450,0 SRM) Grain 6,52 % 0,32 kg...

Bottled with 80Gr of cane sugar/Liter of beer, open one every 12H, when it reaches the proper level of carbonation, pasteurize.

Malzbier Recipe Specifications -------------------------- Batch Size: 20,00 L Boil Size: 27,51 L Estimated OG: 1,053 SG Estimated Color: 32,5 SRM Estimated IBU: 18,2 IBU Brewhouse Efficiency: 75,00 % Boil Time: 60 Minutes Ingredients: ------------ Amount Item...

I used this method https://www.homebrewtalk.com/f32/easy-stove-top-pasteurizing-pics-193295/ worked very well with beer

I'm very happy because I managed to make a Malzbier much like brahma Malzbier. soon I'll post the recipe with pictures, but the secret is in after fermented the beer I added 80g of sugar per liter of beer and bottle. opening one every 12 hours until we arrived at the right point of carbonation...