Search results

Used this as a baseline for a competition brew. For a 20 liter batch of 1.054 OG, 42 IBU, 27 EBC beer: 5 kg pale (75.2%) 600g Munich (9%) 600g Vienna (9%) 150g Carapils (2.3%) 150g CaraGold (2.3%) 150g CaraRuby (2.3%) Boil 75' 14g Summit (16.5% Alpha) @FWH 5 g Summit...

Hi! I brewed a sahti sometime ago, and I just used a cube of live Belgian baker's yeast. Can be picked up in most supermarkets in Belgium, often in the fresh dairy aisles with the other refrigerated stuff like pastry dough and cream and the like. I'm pretty sure finnish baker's yeast is not...

Grabbed it. thanks for that. Feedback later :)

Gah! What a treasure-trove of obscure information this is! Thanks y'all! I came here after reading this. I'm definitely going to try my hand at some of this. About the bread: way I understand it, this looks like rustic way of performing a decoction mash. Remove some of the mash grains, heat...

I'll be brewing something similar this weekend, only with Citra/Galaxy instead of Nelson. Keep y'all posted.

I ran the recipe through an online brew-app and came up with the numbers I posted earlier. 30' instead my stab at 5' will significantly increase bitterness. My advice here is to use a tool to calculate/predict your brew. Beersmith, BrewersFriend, anything. Simply halving the volume may give you...

Yup. Assuming a 90' boil and "at the end" meaning the last 5', you'll end up with 1.132 OG beer with an estimated 35 IBU. On top of which you have a pound of lactose. That looks very very sweet to me. You may want to increase the bitterness to complement the sweetness and body, lest it become...

Hard to say without any recipe specifications.

Sorachi is great but easily overpowers. Galaxy/Nelson sounds like fun :)

Just used it in a 1.055 OG porter. Pitched a 1 liter lively starter which I made from a mason jar of slurry. Kicked off immediately, and finished 2 days later at 1.014. Fermented at 18°C. What struck me though is pronounced icky fumes it produces. Poo, really. Not so off-putting it refrained...

Excellent. Food for thought, and for the LHBS' cash register.

Cheerz y'all!

Ta for that! So happens I have some Azacca in the freezer. Anything besides Willamette I could pair it with? What hop schedule did you use?

Peepz, I'll be brewing a hoppy amber ale later this year. I've a recipe where good ol' Warrior will bring me in the 60 IBU ballpark, with Amarillo/Simcoe/Columbus souping things up with 10', flameout and dryhop additions in equal amounts. We're talking about about a 1.070OG beer, with about...

I'd say drop the Special B and replace it with dark crystal. Special B will give you lots of raisin flavours which you probably don't want in an impy.

If you're using Brett as a flavouring agent in secondary, then you don't need a starter. More stress = more yummy is the rule of thumb here. Just the dregs of a Bretty beer is enough to spike your brew. Primary with Brett is another affair, but I've no experience there.

Had some Absinthe in an Antwerp bar which prides itself on its selection of absinthes. They also indicate the thujone levels in each brand so that's convenient for the layman too. While the flavour is not for everyone, it's someting I do enjoy from time to time. Certainly not something I'd...

I recently brewed a Citra saison which fermented down from 1.063 to 1.001. Pitched the dregs of a bottle of Orval into 5 liters and three months later, SG was down to 0.990. And it's effing awesomesauce too :)

Yeah, I got quite a lot of esters, but in a good way. Sampling later tonight. By the end of the week, I'm moving the fermentor outdoors where it can do a slow cool lagering for another two weeks. Bottling early december. I'll try not to forget to update this thread on the effects of Nottie.

Let us know how it turns out :)