Recent content by FelixGER

I buy Muntons DME in 25 Kg packs and refill 1 Kg wise in zipper bags. I don't even store it cool. Oldest bags are over a year old and fine

Hmm, yeah, maybe it was a combination of different process errors. Indeed WLP838 flocculates pretty well. But so does WLP002, even more. What astonishes me is just that ALL the aroma was gone. I mean, what about the kettle additions. There were also cascade additions at knockout and a hopstand...

Hi, I'm a bit at a loss here. Just opened a nanobrewery in south-west Germany and I'm trying to brew a dry hopped session Pils. The German Forum was no help so I thought I'd try the American one. I have made ales only until now with WLP002 and WY1318. Works like a charm, really decent beers...

For a pale ale, when using RO Water, usually you just add calciumsulfate und -chloride to get the desired calcium, sulfate and chloride levels. That normally get´s your ph automatically down to 5.6-5.8. Then you add some kind of acid (not much) to the mash to get down to the 5.4-5.5 range. Yes...

Nope, no reason. Makes no sense actually. I personally use RO water plus calciumsulfate, calciumchloride and lactic acid. If you made a stout or something very very dark, it could pull your pH down to much. That´s the only scenario where you should add acid buffers.

Do you use Soda Kegs? If yes, there is a method.

This and preventing post fermentation oxidation. My beers were "off", too at the beginning, but after I got fermentation temp under control and switched to purging Kegs with CO2 and doing closed transfers, everything is fine. One more thing is freshness of ingredients! I got hops delivered...

I have made a tropical pale ale recipe that is so sucessfull with family, friends and testers, that I will try to sell it from next year on. It uses Citra as FWH El Dorado @ 15 min Callista and El Dorado @ 5 min Callista and Huell Melon in a hopstand and Callista and Huell Melon as dry hops...

That´s not my video. It´s the video of the inventor! I will just buy one of those. Eastern Europe is interessting, I was in Prague and Budapest this year for two bachelor partys. In Prague, a Bohemian Pilsner in one of the most expensive clubs in town was about 0,70 € / pint. So I´m not...

Not much. But that´s because of special circumstances. My parents have a company for organic food stuff so the kitchen is already there. I just need 400 V AC Power and the brewery stuff. I will buy a Brewtower BT140. It´s totally new, from a guy in switzerland who has worked with a Speidel...

I will open a nanobrewery (120 l per brew) in Germany (south-west) next year. It´s pretty easy. The brew kitchen must have the usual standards. 100 % tiled, stainless steel, no possibilities for dirt to accumulate. Nothing special, really. There is a beer tax, but it´s minimal for small brewers...

Yep, you are spot on! I´m German, too and feel the same. Like.... 1600 Pilsner, 1500 of them taste the same. The real problem though, is not the Reinheitsgebot, but the contracts every bar has with a specific brewery. In Germany the Breweries pay for the bars interior, in return the bar will...

It really works, you have some negative presure (I learned that the hard way after I opened the fermenter "co2 valve" with the co2 attached and some air wooooshed inside through this tiny hole in the valve which is open when the valve is halfway open) but it´s not enough to cause trouble. I...

Unfortunately I´m only doing 34 l batches (2 corny Kegs, NC) My question is fully answered now. Thanks for all the input!! :) Summary: Cold crash in sealed Speidel fermenter -> no problemo (Did it two dozen times) Cooling wort in sealed Speidel fermenter -> Ay, ay, ay! No es bueno!

What Bultje76 is absolutely correct! Just got the same answer multiple times in the German forum, too. @Picker: CC is also sealed @dpeters: Normally you oxygenate right after pitching not before, but who knows if a prior oxygenation has ill effects...This guy from brulosophy could make an...