A friend of mine is looking to get a online degree in brewing or brewing marketing, which is more substantial than few weeks. Is there any institute which offers this study online which also has a official diploma which the industry accepts after the course/degree finishes?
I recently took a trip to Belgium and enjoyed the Rochefort 6 dubbel. It is very tasty with creamy head and very drinkable. I have searched the internet for a clone recipe but have only found clones of 8 and 10.
Does anybody have a clone recipe or something that yields identical...
Thanks for the info guys - and I know it's ridiculously short time in Bruges.
I managed to move the time forward to 4.30 (afternoon) when we arrive in the city. Also I'm planning on skipping the game unless it's on at some pub we visit. So this is the plan right now:
I will be travelling to belgium later this week, with 4 friends of mine, and on saturday we will arrive at Bruges at 6 o'clock evening (18:00) and leave the next day at around 2 (14:00).
What we want to do when arriving is to eat at some good (beer related place), watch the football...
I have a 72L/19gallon pot which I use for biab. It has a 5500W element at the bottom. I'm planning on having a pot on the inside with stainless mesh at the top and bottom with circulation pushing the wort from the bottom and the overflow on the top (and somewhat at the bottom)...
The plan was to have it for two weeks. It has only been two days now so I might ditch the idea of two weeks. So two days ago I "cold crashed" so I could just bottle tomorrow (or wait one day and have the temp go up because I'm going on Iceland - Kroatia match tomorrow and don't have time)...
Thanks for the reply.
It's currently lagering in secondary right above freezing temp. So the plan is:
1. Have it in lagering for two weeks.
2. Take it out and let it stand for 1-2 days for get the temp up to room temp.
3. Move to bottling bucket with added sugar and fermentis S-23...
I brewed a lager few weeks back (for my mom who is not as keen as I on extreme beers).
Three days ago the beer had been fermenting for about 3 weeks and was down to 1.006 in gravity (from 1.041). It had been fermenting at 10C/50F for that time so I let it go up to 16C/60F for...
Does anybody have a Beersmith export of this recipe? I'm having problem setting it up in Beersmith because the result is a much lower SRM beer, Beersmith gives 12 SRM while the recipe here 20.3.
Beersmith is also calculationg to high FG but I'm less worried about that.
I only have access to...
I bought a temperature probe from electricbrewery: http://www.theelectricbrewery.com/custom-temperature-probes
I also bought a stainless Tee from morebeer and my intention was to plug the probe into it. After I received both I saw that the probe is longer than fits into the Tee...