Recent content by ducati

4.27 oz. seems in the ballpark for 5 gallons. It's strange that, for practical purposes, 2.14 oz. is one-half. Possible that 2.5 gallons batch size was entered by mistake? I agree with @mac_1103, nothing wrong with under carbonating and finishing with bottled CO2.

From Beer-Analytics.com Profile The Korsta hop traces its origins to the village of "Korsta", located near Sundsvall. In this village, the hop was discovered growing adjacent to a site that was marked as a hop farm on a parcel map dating back to 1769. This discovery not only highlights the...

Just based on my personal experience, I wouldn't be worried about infection in this batch. Allegedly, bacteria doesn't grow in CO2. Guessing the tubing and fittings need cleaned well to protect future batches. Tubing is relatively cheap, consider replacing just to be safe if there is any...

https://www.kegland.com.au/products/brewzilla-gen3-replacement-thermistor-temperature-probe I think this is the probe you need. Buyers have a reasonable expectation for access to parts on equipment purchased. You might send Kegland an email at [email protected] and ask for the specifications...

Full disclosure, I have Kegland products, but do not have a Brewzilla. Their Australian website does offer a replacement, but not stocked in the USA. Possibly your distributor can include one for you on their next shipment? If replacing "plug and play" means you are keeping the existing...

Yes, I find it very easy, especially for lighter colored malts like victory. All you need is a cookie sheet and a standard oven. Don't forget to store the toasted grain for about 2 weeks. It has a harsh flavor, which goes away during this storage period. More details are available in Randy...

Not working for me right now either.

Personally, I don't think Amber malt is a good sub for brown malt. It might make a great beer, but not the same. I believe it is more biscuit forward than roast. I've used Breiss Special Roast as a sub for brown in my Porter before, and it was kinda close. Personal preference maybe, but I was...

I just checked "annapolishomebrew.com". They have UK grown First Gold Prima Donna in stock. Harvest year isn't listed.

https://www.homebrewtalk.com/threads/wb-06-ferment-temp-for-more-banana-flavors-hefeweizen.667068/ Howdy Cowboy! This link has some good info. Evidently, WB-06 is diastaticus, so will finish dryer and be more "Belgiumy." Is that a word? If that is what you are after.

Just curious, what temperature were you fermenting? And what banana character are you trying to achieve?

The following thread has a wealth of info. https://www.homebrewtalk.com/threads/english-ales-whats-your-favorite-recipe.472464/

I was hoping someone would answer your yeast question. Its a very good question. I only brew 5-5.5 gal batches, and 1 pure pitch is good for that volume. As a side comment, I've tried most of the dry alternatives for this style, and found none of them acceptable. Again, for my personal taste for...

This is an interesting read. https://beerandbrewing.com/make-your-best-weissbier/

This article has some interesting info. https://www.homebrewtalk.com/threads/aspects-of-brewing-a-wheat-beer.679122/