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Is it always that late? Or is the delay from the rona?

Buuump

Does anyone know if the import of saaz gops from the Czech republic is delayed or canceled? Or is it still early to find them in the us. I have missed out in the past being able to get a pound, I dont want to miss it again

Part of my thinking is that the 4 lbs of pilsner that I'm going to boil is a little over 1/3 of the gravity points(similar to all grain decoction mash). I'm only going to add 3 lbs of dme. I'll report back when it's done. Thanks everyone.

I'm going to normal biab at 148 for 45 min. Pull the bag with all the grains out. Put the grains in another pot to boil the grains( without the bag). Then put the grains back into the wort. I was hoping for flavor contributions mostly from the technique.

I am going to make a pale ale with a partial mash. I wanted to try a partial decoction mash by mashing 4 lbs of pilsner at 148 for 45 min in 2.5 gallons. Now the part in question, is seperating ALL the grains out (biab) to decoction boil a bad idea? After a 20 min boil I will add it back to the...

I just read it in the last byo magazine. The one with bells brewing on the front. It has brut ipa advice from a few pro brewers

I have only done 1 brut and I heard fermenter additions create a lot diacetyl. I will put it in the fermenter maybe next time around. Just trying the safer approach first. That was a great answer, just technical enough for me. Next time I'm going to use 60 % pils, 30% flaked corn, 5 rolled oats...

I wonder everyone's thoughts as to what is the maximum of flaked corn, oats, rice that should be put into a brut ipa. In all previous beers(brut and non brut), that I have used no more than a pound. I use amalaze in the mash only. Thanks in advance.

It is rolling along in the chamber, I will rack it as soon as most of it settles to hopefully prevent too many off flavors. I didn' realize lager cakes are not the best to use. I also mashed 3 oz of rye, 3 oz of crystal rye, and 4 oz of Munich 2 to help with a little flavor and body. I shall...

I am going to make a hydromel with about 5-6% abv. I have to rack a chek pils into a keg to lager and was thinking of just dropping it on the yeast cake. The pils had a healthy cold ferment and it was from 2 packs of s23. I have done a fewhydromels and braggots with ale yeasts before with good...

2265, apprently I looked at it to long and it broke when I wasn't looking at it

The pope doesn' drink?

If u can keg then 10 days is possible. About 1 pound if honey per gallon will give 5%. If you have temp control lager yeast is my favorite, but a liquid ale yeast works well. I would stay away from English strains, American yeast is generally cleaner but Belgian and said on yeasts can be...

69 is a greatest number for both efficiency and in general. Don't hold back milling your grains, you can shred them to oblivion and it all still works great. Also squeezing helps get aboit a liter or 2 of very strong wort. It some styles I use the "squeezings" to boil down into a syrup, but...

I have done a lager/ ipa split a few times. The ipa gets a pound of honey and 6ish Ozs of hops post boil, along with ale yeast.the Lager gets nothing but lager yeast.1 u drink soon, the other not so soon.

5 gallons of Vienna lager and 5 gallons of IPL 5021+10=5031

Dry hop with with 1 eighth ounce of crushed bud or a half ounce of trimmings for about 5 days. It's a good place to start, and then u can add more if u want. Put it in a hop sock of some kind.

Good luck. Where r u going to open the farm?

What is the best malt to use for bragots? I was thinking Munich 2 for the most flavor and unfermentables. I'm looking for a 6ish % abv and I'm going to keg it.