Search results

wow, I found information that average is 68%, I hope it will be at least 65... well, anyway will write it up here :)

Yeah, I am going to use almost 10% Viena Malt, and 5% Crystal Malt, also I am looking for a creamy, smooth feeling :) I guess will mash at 65C

Thank you all! One more question: It seems logical for me, that Gravity should play big part in "body building", I mean it sounds quite right, that using lower attenuation yeasts will add some body. I am planning to use Danstar Windsor for my APA, which has ~ 0,68 attenuation, it will lead me...

wow, so the protein rest is completely opposite thing from what I am trying to do??

55C Destroyng my beer heads? I thought that protein rest is exactly for bigger and stronger head, as GrogNerd wrote. Well All I want to do is to get a full body and big strong head in American Pale Ale, so I am wondering what are the main factors for those components in beer.

As I see, most of the brewers are using kakao powder for choco feeling, I am wondering if using a real black chocolate is a good idea? Anyone tried that? Other question when the chocolate should be added? In 15minutes till boiling end or somethnig like that? And here is a question which was...

What is the attenuation of those dry windsor?

I hope this is correct thread to ask a question about getting a sugar from malts. I read somewhere, that the main conversion is happening in the very first 30 minutes or so. So my question would be: If I would steep the malts for a 30 minutes in 55 C for better head and after that for another...

Yeah, I know that Jimmy, but Im wondering about all my attempts to age Imperial IPA, Belgian Strong Ale, so far that is it. So both of them got foaming arround :) Im wondering why, what is the reason, is it normal, i guess no, so I must be doing something wrong. Other beers - stouts, pale ales...

I have brewed double IPA last March (IBU 114) so believe me, it has quite an amount of hops inside. Yesterday I tasted one of a couple bottles left (it has been maturing for a 10 months or so). And a problem was very much bobbles, the foam was flowing of the bottle, I really fought that it got...

Didnt want to create a new thread so im asking here. I have brewed double IPA last March (IBU 114) so believe me, it has quite an amount of hops inside. Yesterday I tasted one of a couple bottles left (it has been maturing for a 10 months or so). And a problem was very much bobbles, the foam was...