Recent content by caslor

i prefer dry yeast as it is used and in the original beer that i going to try to clone (franziskaner) i live in a warm place (greece) so top fermented yeast is something i prefer. one more question.. i rehydrated my dry yeast but never try to make a starter... i knew that this is something i...

Hi to all brew friends i make last time my All Grain Hefe-weisse beer with dry yeast : Safbrew T-58 11,5gr i had OG : 1,058 for 18 litters and after fermentation at 18c temp i take FG : 1,027 my question is : If i decide to make a beer with more high gravity at OG...

thanks for the answer.. :) i will do the same.. will boil the zest just a little before remove my wort from fire ;)

hi.. I am thinking to leave my beer for 2 weeks in the fermenter and after that bottling it. Will be problem add the zest from the begining of the fermentation?

Thank you very much for the quick reply :)

Any All Grain clone for Franziskaner?

how it look like a infected batch ?? is something you can see with the naked eye or only with tests ? my first beer i went to the chemistry and had a review .. thanks again all for the replies :)

Thanks for the quick reply i will wait one day more to see how the bubbles are gone... and then check with hydrometer + 2 days after that what about adding water to reduce Specific gravity .. was that bad?

Hi again to all my friends hear. As it is my second try to make all Grain Beer i post my Question to the Begginers forum (Hope to be the right ) I am trying to make wisse beer. after the boiling the Wort i get Specific gravity 1.070 at 22c (71.6 Fahrenheit) Because that was to high...

Thanks clearing it up :) So what are you doing to replace the lost oxygen from wort after boiling it ? sprang it in Fermenter from a high distance is one option i think... make bubbles and replace the lost oxygen that yeast needs..

something else... about Mash Thickness mashing 3 liters water to 1 kg malt = 3 mash thickness ? ( i am little confused about this as i was watching the temperature calculators for striking water )

What if i use only 15 liters for spargin/grain wash water? and use the rest 5liters after the boiling... add them to cool it a little more and give some oxygen to my wort for the fermentation ??

Thanks again for the tips ;) No i dont know anyone that does All Grain.... even to make beer... when i say that i make beer they look me like i am a space rocket engineer :P i know 4-5 people from one forum that make also beer but they produce it from beer kits... i think that with these...

Thank you very much :) so i have misunderstood the recipe ( the part of the mash the malts ) you made the recipe for all grain ;) as a newbie thank you very very much :) :)

ok... One more time to be sure about the recipe... First i mash the munich pale, then i add and mash to the same the weater malt & pale malt. We leave it for 90 minutes to the 150f and after that we boil it and add the hops. And after 90 minutes of boiling we strain it...... And we continue...