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Did you dry hop the beer?

It should be the highest temperature the beer has reached after fermentation is complete. Once fermentation is complete, no additional CO2 is introduced, it will only get released but will stay in solution if the solubility (temp dependant) allows it. :mug: Regards, BM

Hello Im trying to source belgian candy syrup here in Europe (I already know about the D2 and the D180, shipping is expensive). I have found the belgian producer Belgosuc, which offers two types of dark candy syrup: Candimic dark 73%, which is 225 EBC / 85 Lov Candimic dark 78% which...

So, while I was writing my last answer (twice, I accidentally closed the tab!) some new info on chemipro oxi has come to light. So is it ok or not? (Starsan is unfortunately unavailable in Europe!) Regards

Thanks for all the replies. I know that the beer is still way to young to judge it. But those phenols really raised my alarm, and like has been mentioned, they never seem to go away. Once you learn how to spot them, even the slightest amount renders the beer undrinkable. But provided that...

Hello I am heavily disappointed by my last brew, a belgian Tripel with the Wyeast 3787. I bottled the beer two weeks ago and since I wanted to repitch the yeast, I opened a bottle last weekend and behold; Phenols. Medicinal, bandaid, disgusting. Needless to say, I threw away the yeast! I...

can they be used for no chill?

Schneider Weisse and Gutmann Hefeweizen are the most popular ones to harvest from in Germany. Cheers

Do you know which kind of temperature sensor the Braumeister uses? Could I use my Auberin PID with ramp and soak to control it? Regards

Mine got stuck at 1.040. I pitched a packet of t58 and it started fermenting again and chugged on for a few days. I have not measured the FG yet, plan to bottle it this week.

For what purposes would the manual mode be used? Regards

Ive been doing no chill brewing in a bucket for a year and a half now. I simply rack the wort over at about 180 F and pitch the next day. Works like a charm!

How was it like racking this beer with all the dry hops in it? I had quite some whole-hops-clogging-my-hose-trouble racking it into the fermenters after the boil.

I just got all the stuff for this recipe. For how long do you boil the concoction? Regards!

OK I have 12 gallons of a fluid steadily dropping in gravity... Any advice regarding dumping the dry hops all in at once? Is there anything speaking against it?

Ok Ive ordered the stuff for this recipe, will be brewing it next weekend. But I started summing the dry hop additions up, 176 grams for 6 gallons, thats crazy, can this really be true???!!!

Ok thanks. It seems like many of you are having attenuation problems with this one. I guess that means I can safely repitch 1056 and still get a balanced beer.

I brewed the non cloned version and it was awesome!! Thanks for posting these recipes!

How could I substitute for Simcoe? Is it a critical factor?

But why would you transfer to secondary if the beer has already spent three weeks in the primary??? Just a question, do as you please..