Search results

I don't think you will kill the yeast at this temperature. But you won't get a great Lager beer as you may expect, due the overstress to the yeast.

I have #41 Skare on stock and will brew your recipe next month to make a test on it.... What Water Profile to use? I wouldn"t call it Urquel, maybe just a lager-kveik, but i"s Ok

I have another important question for you.... In your opinion, in Belgian styles I can substitute Candy Sugar by Sugar Cane without great losses? Here in Brazil the original Belgian Candy Sugar is very very expensive... Yesterday I mashed a BGSA trying to aim your tips: - 93% pilsen and 7%...

Lots of comments and no ideas as substitutions for Maris Otter with Pilsner Malt + Specialty Malts....

Anyone could help me to find a better style or just a good recipe to use a vial of WLP550?

Hi. Homebrew here in Brazil have grew a lot in last 5 years... People are getting all sort of unique flavors, such as mixed cultures, lot of fruits and woods. We have lots of craftbeers fans. But I think the most os market is not ready to get craftbeer a bigger space on the market. What about...

Wich hop do you suggest to a BSGA? Do you thing a hop single adition at 60 minutes is great for a BGSA? Have you tried to use corandier seeds?

My city is hot, so the water is too, the minimum I reach with a immersion chiller and 40 minutes coolling is something between 80 °F (27°C) and 90 °F (33°C). In my freezer I can cool 5 °F (2°C) per hour. Don't you think innoculate yeast at this high temperature will stress the yeast?

Last time i've used my immersion chiller to cool the wort to 140°F (60°C) and after no-chill for 10 hours until inoculation the yeast. What you think about that guys?