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I would like to add a remark: after 2 and 3 weeks after the tasting of the first bottles, me and a friend started doing random samples of them, trying to find a bigger difference between them. It has been more and more simple to do it because of 1 big characteristic: the one made with Midnight...

Being a fan of hoppy beers, I’ve tasted a lot of different expressions of IPA, IIPA, Session IPA, and in it sboom, the specialty IPA’s like White IPA, Red IPA, Rye IPA and, one of my favorites of that list, Black IPA or Cascadian Dark Ale. This style, according to the BJCP Guidelines, was...

Hello there! You are correct, there's a chain reaction that creates a link of solutions that can tweak everything. In this case, for example, is the size of the pot. Ceteris Paribus, if someone wants to keep the same equipment but boost the batch size he would have to tweak part of the process...

Glad you enjoyed the article. I totally agree with you: one should always buy the best equipment for its needs. There is always a cool way to get great beer for everyone, even with a low budget. The best would always be to have a stainless pot with mixing paddles always moving the mash to get...

Hi there! You are correct, a sparge can be done using a BIAB method and can boost the overall efficiency. I used to be a BIAB brewer and tried everything but I always found in the literature that it was kind of a "different" type of sparging. The most efficient type of sparging is a Fly Sparge...

When I started the hobby and made some research about recipes, equipment and raw materials, I found that almost everything was in some kind of codified volume : 5 gallons. The recipes I found were for 5 gallons of beer with their respective amount of grains, hop additions and yeast. The...

Hi! I'd love to, but unfortunately, that yeast is even harder to get in Mexico :( . If I can get some, I'll definitely try it!

I agree with all of you: Hefeweizen is a yeast forward style. The yeast is the most important player here, but I also think that is a combination of everything for a good Hefe, like the grist (with a lot of wheat), the level of bitterness, and last but not less important, the water. If not we...

One of the beers that made me enter the hobby of brewing was a nice and fluffy Paulaner hefe-eeissbier. It was the first hefeweizen I tasted and I fell in love instantly with the style: phenolic, estery, wheaty, refreshing, bubbly… simply delicious. Since then I tried to brew some examples of...

Hey Kebn, BJCP 2015 guideline says: "Traditionally served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”). Most bottled or kegged versions of UK-produced bitters are often higher-alcohol and more highly carbonated versions of cask products...

Hi Josh! For what you say, I think you have 2 possible causes there: In theory, when you connect your CO2 to the keg at the beginning the hissing is because CO2 is getting dissolved in solution. The pressure must remain the same until equilibrium is reached between your cylinder and your keg. If...

Beer is one of those beverages that has an important trademark: it is bubbly, effervescent and bright. CO2 is imparted by beer conditioning (by adding priming sugar) or by forcing CO2 into a keg, this element has a huge impact in our favorite brew, and can give very specific characteristics just...