Recent content by epikuryan

Hello, Yesterday I brewed a Kern River Citra clone. After cooling the wort I transferred it to fermentation bucket (Pouring the wort from 1 metre, splashing it to wall of bucket to aerate well). Splashing the wort caused too much foam at the bucket. Since I was going to pitch the dry yeast...

I milled the grain myself with the usual setting of the mill ( I do not change the setting ). I did not measure the grain since it was already packaged by the shop with predetermined weight. It would be better if I had measure it. Thanks for the suggestion, I am not thinking to touch the...

I have lowered the temperature to 68 Celcius right after I observed the temp hit 72 (in 30th minute). I used Weyermann pale ale 2 row malt as base malt. I checked but could not find diastatic power information for it but this is the 2nd time I used the same malt which did not have such problem...

Today I brewed a beer with 1.040 OG, 68 ibu beer accidently. I was targeting 1.054 OG but somehow it resulted 1.040 OG. The question is will it be a strange and unbalanced beer with high ibu with low alcohol that will not give a good tasting experience? Because generally high ibu beers are high...

Here are the results: I used Biersol and it helped with the clarity. I bottled the beer with 92 gr priming sugar for 10.5 litres of beer. Which is like 8.8 gr/L. The carbonation level was very good when I checked one of the bottles after 11 days. Cheers

I am going to bottle my Saison beer tonight. But I am not sure whether to use a clarification agent. I have Biersol available. Should I use it or leave the beer cloudy? If clarification with Biersol is not going to effect taste and head I actually want it a little clear. Lastly, what level...

Actually I do not suspect of bubbles. There was not much bubbles even when the gravitiy reading reached the top. And if bubbles cause a lifting effect, the effect should be applying nearly same to whole tube and the angle (which is mapped to gravity in the working principle) will not change too...

Hello Brewers, Yesterday night, I started an experiment of tracking gravity and temperature with an iSpindel implementation. The thing is, as you can see from the below chart, the gravity has been increased to 1.070 from 1.055 in 4 hours, and it dropped back to OG value again in 10 hours. Now...

Correct. The main concern here is the oxidation that may be caused by the oxygen in air which has volume of 8 liters. CO2 addition is planned to create a CO2 blanket on the beer layer.

I googled and found one more option to produce CO2. Mixing baking soda and lemon acid also produces CO2. I think this may give faster result and less risk of contamination.

I liked the suggestion. This good idea made me think of another solution which is employed by aquarium owners who need CO2 for their plants. The idea is simple, you put sugar, water and yeast in a small bottle. And CO2 output of the bottle is forwarded to carboy via a hose. Now I have 3 options...

I admit it was a bad idea. Any idea to "save" the situation?

Hello, At the 7th day of my primary fermentation, I moved my porter beer to secondary. The SG was 1.014 and the taste was good. Than I realized that I did sth wrong after doing some reading about the effect of oxygen for secondary. During transfer I was carefull not to aerate the beer...

Thanks. I did some reading and saw that some text suggest to avoid use of dark malts in mashing since too much brewing of dark malts can cause astringent flavors. I understand that one solution is to steep the dark malts in the last 15 minutes of boiling to avoid astringent and undesired...

Hello, After brewing several all grain pale ale beers, now I intend to make a Stout or Porter style dark ale beer. AFAIK, what I need to do is steeping with dark malts. My question is; what is different in process of making dark ale than standard pale ale? -Should I steep dark malts in the...