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Hey everybody, I'm thinking in to use a Yorkshire Square Yeast Ale to ferment a Dusseldorf Altbier in the lower temperature range (60 F). I known that the best is to use an Alt yeast or some other neutral ale yeast, but I understand that the profile for this beer is a malty driven aroma and...

I am looking for some wheat malt grist (after milling) pictures. I would like to adjust my corona mill in order to get a wheat grist adequate for a hefe. in this sense, a picture of wheat malt milled will be very useful for comparison. I try to find some pictures of wheat malt grist in HBT and...

I post the same thread in General techniques forum. Just to get the broad opinions as possible :mug: ------- Dear brewers, After long readings about the (un)necessity for secondary fermenters for ale production, I found myself confused about the use of secondary fermenters for bohemian...

Dear brewers, After long readings about the (un)necessity for secondary fermenters for ale production, I found myself confused about the use of secondary fermenters for bohemian pilsner production that, of course, is a lager beer (as you know better than I)... In this sense, should be...

Hey folks! Follow below is my recipe for a Belgian Speciality Ale (named "Persea"). It is still in primary (two weeks of a total three weeks). Fermenting was pretty well (61 °F) with S-04. -------------------------- Amount Item Type % or IBU 5,43 kg Pilsner (2 Row) Bel (2,0 SRM) Grain...

Hello folks, I have a question about time in primary plus cold crash. My batch stayed in primary for 7 days (F.G. is stable) and I want to initiate a cold crash that will be keep for more 7 days. HOWEVER, is better to keep the beer during 14 days at 70 ° F in primary and then apply cold...

Maybe it is a naive question, but somebody have tried to program the "mash profile" of beersmith software using the mash parameters of Braumeister 20 L? Any advice is welcome! Regards!

Hello folks, I am wondering if it is possible to use a ale yeast strain in the first fermentation and a lager yeast strain in the second fermentation (or vice-versa)..... Just thinking about the possibility..... Diego