Recent content by _bushman_

Did anyone try brewing with Tribulus terrestris? What parts did you use, what dosage, when, how id it turn out? Thanks.

thanks!

Hi, I am curious if I carb fully the beer in a keg and after is done carbing, let it sit for 14 days with no extra CO2 pressure at all added for that period, is that OK? I think if the beer is carbed then there should really nothing happen, the KEG will go equilibrium in CO2 and there should...

when i mean it does not work i mean the cone is not forned. i used the same kettle and and it was formed when I did the whirpool before chilling. if i chill the wort and do whirpool afterwards, no cone, just 5l of trub on the bottom. i do use whirlfloc which i did not use before. does it have...

I am aware of the experiment and once i had hot break all over wort which did not settle even after 30mins so i transfered all of it and the beer turned out crystal clear. Still am wondering why does not the whirpool work when the wort is chilled..

well, in fact it did when i first made whirpool, then transfered the wort and cooled. but i was advised to cool fast first, then do whirpool and transfer to primary. since then i never managed to get the nice "pyramid" in the middle of the kettle even after 30 minutes rest. i am always left...

Great article, gonna try this weekend. But Am just curious if you get enough cells from method 3? According to mr malty counts: http://www.mrmalty.com/pitching.php - say you have a white labs veil with 180billion cells (per latest white lab numbers). 1 l starter will make around 1.5x more...

thanks, interesting. i think i figured out the high fg - its the mash temp. i mashed at 69c for 60m. when i set the og, batch size and mash temp in beersmith, the fg is 1019, meaning am done. i set in little bit more yeast just to be sure and not get bottle bombs, will report back the result...

thanks. it was all grain. when it comes to starter, if i got it right, its not necessary for dry yeast as they have enough cells for a 19l batch of normal og - but as i wrote earlier i use only 2/3rds of pack, therefore the process of multiplying yeast.

Hi, was doing a 19l / 1062og batch. After 4 days the fg went to 1020 and is stable there 3 days later, krausen still on. Temperature stable 19C. The problem is, i was supposed to get fg something like 1012. I did 1liter of 2/3 of us-5 pack starter (i use the rest 1/3 after cold crashing and...

Hi, right now am doing a diacetyl rest for pilsner lager that is nearly finished in primary. I was considering next steps and was wondering if this would be a good plan> - after diacetyl rest at 18 degrees celsius, add dextrose for priming and bottle - cool down over 20 days from 18 degrees...

Hi, I've an pilsner lager in primary, right now doing a diacetyl rest at 18degrees celsius. I am going to condition / carbonate in bottles and was wondering about following: It is reccomended to do so called "cold crash". I was first thinking to do it after primary fermentation and diacetyl...