Recent content by Bali

I made a side-by-side SG 1.055 batch with same amount of M27 Belgian Ale and M29 French Saison and I came to feel that they are not the same strain. M27 was a few months older than the M29, but they were held in the fridge side-by-side. Both yeasts were added to a very basic wort...

As far as I know there is a safe pH where no nasties can infect your beer, so I would sour my wort before leaving it to wild yeasts. I had a recent bad experience with a dubbel gone wrong: the fat yeastcake was ok, IBU and pH and fermentation temperature also. However, I thought it would be fun...

Galaxy. Chicks dig Galaxy big time. 10/10 it is a winner. Azacca, I like it, but the subtle mango notes are not even in the same league as Galaxy`s maracuja which they recognize and welcome.

I use to put 10% wheat malt and/or 5% flaked oat in my tripels, also some 10% light Belgian* caramel malt instead of carapils (*German actually, WM CaraBelge/AbbeyMalt), gives nice lace and okayish head retention. For hops, if I were you Saaz would only be flavoring and aroma-hop, while...

Try the "Léhűtő" at Budapest’s nightlife scene in the Gozsdu Courtyard, it is a very good craft beer bar, "Élesztő" (means "Yeast") and "Csakajósör" are nice places too. "Hopfanatic" is also highly recommended at Hunyadi tér. Anyway, just google these names for locations...

I had good results by sprinkling gelatine-powder on top of the beer before cold crashing it.

Bestmalz AG's "Red X" is a proper base malt, and the color of it is way deeper than it's taste: it has less bread crust flavor than Münich and less caramel than one would think from the color. My favourite basemalt these days.