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My new tap handle arrived just in time to show it off over here :rock:

im totaaly in!

awesome, ill do that!

thank you, i thought it might be too much... I will cut back to half of it

Hi, im going for a sour ale and i just want it to be super sour, so I stepped up the Acidulated malt. can it be too much? Other thing I might do is not use WL yeasts and bacteria, but harvesting Sour Beer Bottle Dregs (Cantillon would be the choice) Other thing im thinking is that 9,9 IBU...

totally in!

Yes, Im not sure about the Vienna Malt, Im not sure if it will be to malty and "out fo style" Malta Tostada Nacioanl is Toasted Malt that gives roasty notes and Tostada Coffee is the same but lighter toast that gives coffee notes.

What do you think? Ingredients 13 lbs 3,6 oz Vienna Malt (Weyermann) (3,0 SRM) Grain 1 85,7 % 1 lbs 1,6 oz Malta Tostada Nacional (456,9 SRM) Grain 2 7,1 % 1 lbs 1,6 oz Tostada Coffee 600 (304,6 SRM) Grain 3 7,1 % 2,12 oz Hallertau Magnum [14,00 %] - Boil 60,0 min Hop 4 78,2 IBUs 1,06 oz...

im totally IN!

I have a super foam problem too, but only with one brew, the others I have made have no problems at all. I dont get it, I used the same amount of dextrose that I always use. I put 120 gr for 20 lts (4.2 Oz for 5 gallon) in two cups of water and boil, then evenly spread the liqiud in each...

well for an "Andean" beer region I have to include them all :D

ok, thanks everyone. if your intereste the recepie is here: https://www.homebrewtalk.com/f12/andean-breakfast-stout-388348/#post4879396

Ok Im doing this this weekend, if you have BeerSmith, you can get the recepie from my Cloud too. Grain Kg Lbs Grain SRM 5,0 11,02 Castle Pale Ale 4,1 1,0 2,20 Castle Munich 12,4 1,0 2,20 Oats, Flaked 1 1,0 2,20 Smoked Malt...

ok, it very clear now. Second question: I used to brew in my parents place, cause I dont have space to do it at my place. They moved now and My equipment moved with them, they are about 1:45 hrs away from my home. Its not like I can do that trip any day. jus weekends, and if! So the question...

im in!

thanks, I now know it falls short... but I cant get my hands on another pack... I will be using a stir plate and a strater of course so I pretend do mix it up with dry yeast 11.5gr pack of safale s-04 or safale us-05, is it terrible? will the flavor change too much? wich one is better for a...

This weekend I will be doing a Big Beer, a "Andean Breakfast Stout" Im aiming for a SG of 1,090 and pretend to use 1 WLP004 pack I only got one and theres no way Im getting another one. Im not in the US so liquid yeast is very expensive. So, IF i had a problem with fermentation and the...

Thanks guys. Youve be en very helpful

Hi guys, I usually Mash between 60 to 90 minutes, but recently I bought "the Craft of Stone Brewing Co." book, which has some recipes of their beers for homebrewing (very cool stuff) but in some recipes it says: Conversion temperature 157°F (10 minutes) and a mash out at 165° 10...

yes it would be 156 (69°C) thanks for your replies, it seems i will leave it like this... how about the "smoke" is it OK or would you add a little bit more, I want plenty of smoke but not overwhelming