Recent content by caiafa

raw excludes fermentation I think

Tripels go well with forbidden fruit as well.

Boucanier Red was the first beer that seemed totally different from the ones I was drinking (usual mas market lagers).

Brewdog or Hacker Pschorr I suppose. Not sure. Might be Brewdog as they've been using plastic kegs for a while (but the old ones were spherical and had a bag inside the pet).

Just seen some of these at my local beer joint. http://www.petainer.com/ Got one and removed the plastic spear quite easily. I'm still waiting to brew the next batch and see how it performs. I guess it might get a few scratches after some uses, but it seems I could get and endless supply of...

I have a couple myself. The old ones that are hand blown are very fragile. They have very thin glass in the middle region. The newer ones are quite sturdy (they are made in a mold and have constant thickness).

pure culture in the freezer acid wash when reusing yeast when it stops performing as it should, start again from pure culture in the freezer also reculturing from slants or similar doesn't give the yeast enough generations to mutate in a short period

5 x 13 gal demijohns 3 x 6 gal 2 x 7 gal buckets and a couple of key kegs with the lining removed that I find rather good for fermenting stuff in them

You need to fill the barrel at once anyway, so you could start by fermenting a normal batch first, use parts of it to ferment the next ones, then add them all to the barrel. The primary fermentation should be done by the time you move the beer to the barrel anyway, as you wouldn't want a thick...

If you drop 1kg of the roast it will be drinkable, otherwise I suspect it will be way too roasty.

I had yeast alive in a 4 months old cake from a triple. Used it to ferment a dark strong. You should be ok even at 6 months IMHO.

I found that a caustic solution cleans burnt deposits rather well (10-20% NaOH). I have a spray bottle filled with it and it's very useful while cleaning the stove. Careful with the hands and and especially eyes tho.

Actually triples fermented at lower temps then usual go well with dry hopping, even more so when fermented with a rather clean yeast (3522, 3787). It would be great if you could bulk age for 3-4 months before dry hopping, as you would need to drink the beer in the next 1-2 months after dry...

In some types of wort Belgian strains put out those large bubbles. No worries :)

I've had great success using a sugar solution (sucrose - beet sugar) heated around 130°C which had some nitrogen source added (Ammonium bicarbonate, DAP) and a fairly strong base (either Na2CO3 made from NaHCO3 by heating in the oven, or food grade NaOH). You just add enough base to drive the...