Recent content by Arimanari

There are quite a few European beers being made with 2 strains.. English breweries have a very long history (and tradition) doing that, but those are strains they've been working with for a very long time. I won't rule out that two strains can *share the load* during fermentation and contribute...

Bottled this yesterday. It dropped from 15 Plato (1.0610 SG) to 3 Plato (1.0120 SG) in less than 2 days and stayed there for 2 weeks. Seemed finished to me ;) I'll sample in couple of weeks and take pictures. Tomorrow I'm brewing another "a little bit of this, a little bit of that" kind of IPA...

It's noon, the next day, and the vigorous fermentation is done. The krausen is falling back into the beer. The ferment temperatures didn't pass the 20C (68F) mark. I'll keep it at 20 for a day and let it rise a bit in the following 5-10 days. I've always had great results and fast fermentation...

Magnum for bittering, mosaic for later and flameout. I had a little nugget left from my previous brew that I also threw in with the magnum. Just a tiny leftover to boost the bitterness, coming to about 55IBU.

Finally I had the time to brew that IPA. It's been roughly 20 hours since I pitched the yeast and it's already blowing off. Started at15.5C (60F) and let it rise to 18-ish (64). Now steady at 18-18.5 (64-65F) with a wet cloth around it. Room temperature 17C (62-63F). Yeast is S-04. OG - 1.065...

Hmm.. Belgian beers (apart from wits) have very complex fruity profiles, I see how the mandarina would work there among everything else that those yeasts are doing to the beer. Perhaps I could give it another chance on my next Saison. I still have about 10 bottles of my last one in the fridge...

I wouldn't mind a hint of citrus, I love putting freshly picked-from-my-garden bitter (Seville) orange peels in my wits, but that's it - a hint. I'd probably never use grapefruit or lemon/lime. Besides, the orange/mango taste I had in my last IPA came from the voss kveik, not from any hops afaik...

I know that this has been resolved now, but I can't not wonder why using so much hops at flameout/wp on a 2.5 gallon batch. If your bittering hops were used properly for an expected 50-75IBU, those 2 additions you made at the end probably raised the bitterness to over 120IBUs, unless you cooled...

I found a shop that sells hops from South Africa, New Zealand and Australia. I was gonna put the entire batch into a single fermenter but now I'm tempted to split the wort in 3 and experiment with these hops. As for the hops you are referring - I don't think those are even exported outside The...

In a way, yes, probably, but those NZ ones aren't available here. I'll check for them next time I'm in Germany. Yeah, I've been through it but it doesn't say a lot and it's often contradictive. I need real experiences, where the levels of citrus can be compared from late additions at various...

I've never had an oxidation issue with bottles even after 4-5 months, but it all depends on the style of beer, hops, carbonation levels. I had 2 bottles of my Saison last night, which I bottled in April, it's still as good as it gets but I wouldn't recommend you let wits and hefes sit for longer...

The brewery where I get all of my base malts have told me that if it's whole grain, it's is good for about 12-16 months after production, if stored well. If it smells and tastes good during mashing and it's sticky - you are good to go.

So here's my problem. IPA's today are, more or less, associated with the big, American hoppy citrus-orientated brew culture, that isn't something I'm very happy with. I mean, I have a slight problem with grapefruit and lemony taste in my beer - everything else is fine. I've been trying to...

Every time I've used M20 I get a krausen very similar, if not exactly like this. It's white and fluffy and A LOT, but when it drops, it becomes like this: The first time I used it, it was a 25L batch (6-7 gallons) and it produced probably the best hefe I've ever done with dry yeast, it was...

My dad and I have been brewing beer since I can remember. I just love everything about it, from planning the brewday the day before to pitching in the yeast the next day - and everything in between. I've been a silent observer of the forums for a very long time, finally decided it's time to add...