Recent content by HaDaL

I haven't read or heard about that too. It could be possible that writer had been typed ERM instead of SRM by mistake and then an editor has added the words in parentheses!!:drunk:

Personally, if I want to lighten a big beer like that I prefer to dilute it with some good water or if I've had on hand maybe just adding some iso hops extract to increase It's bitterness could be an option. If I insist on using enzyme I would add it at carbonation time. Without priming or even...

Although OG of 1.085 for Helles is too high in my opinion but the Weird thing for me is that you've gotten this result after losing 40 degrees mash temp. Because as far as I know, Saccharification process can not be completed at temperatures less than 140 degrees Fahrenheit. However, if I were...

Yeas sure You can.Use DME with the same color 20%(by weight) less than LME.

Well,How do you know that fermentation has not carried out? Have you measured the specific gravity?what was the temp of fermentation room?However, IMO cooling the wort before adding water or vice versa can not prevent the fermentation.In most cases, fermentation is underway, but the airlock or...

Regardless of what the OG of beer is(even for very big beer),SG number of starter must be somewhere between 1.030 to 1.040. Use this equation to figure out the weight of needed DME: Weight of DME=(SG-1)×V×2.7 For example You want 2 litres starter whit 1.036 sg so Weight of...

z-bob - Every man has his own way! but each way has It's own principles which must be adhered.You can harvest a large amount of yeast from starter,exponential phase in primary(top-cropping),end of primary or end of secondary (bottom-cropping) or You can culture a small amounts of yeast cells on...

Brewing is not 100% predictable since at least two main living organisms are present here and work together,Yeast and the human that both of them are somehow unpredictable.Based on brewing science We can say some general sentences like I said about the autolysis and possibility of genetic...

When You open a dry yeast sachet,You should use It as soon as possible within a few days.You'll ask:Why?! Why should not I use a saved opened yeast pack when I am going to make proper starter and will get enough yeast cells anyway? Answer: You can multiply the cell numbers by one or several...

Very roughly speaking, there are at least 1 billion yeast cells in every ml of the slurry which has 50% solid material.So for a typical 5gl ale You'll need about 200 ml yeast slurry if You're going to pitch directly. IMO, making a starter is almost always a good idea not only for having the...

Way to go! Hopefully a great hoppy beer is waiting for you.

Sorry about the delay doogle .Fortunately,I see others have answered your questions but friendly I would like to add something more;Don't do/follow what You don't know It's why or You can't predict It's results and don't use what You don't know what It is as well.Based on my experience these are...

Okay,1.25 kg sugar in 23 lit means that You've used just 1.5 kg LME therefore 1.040 is true.Regardless that you've used too much sugar(about half the original gravity) and It has its own drawbacks,You should look for the reasons have caused that high FG number.But at first We have to ensure that...

You must give us some information about your brew such as type and weight of ingredients You've used,volume(batch size),temperature,yeast kind and pitching rate etc. Otherwise We can not help You.I think the data You specified do not seem normal and logical to me.However,in my opinion It's not a...

Okay, I think I should change my mind! Given the last image, rather than mold It seems to me like a layer of fat/oily substance.When did You rack to secondary?Did You rack when fermentation had been done completely?My other questions; what kind of coffee have You used? how did You prepare It and...