Recent content by homoeccentricus

Haze with RO water and stainless steel chiller.

I've had it too, the usual amount of btb in the boil, resulting in muddy beer. There have been a number of other reports.

You can only add things that you can remove afterwards such as pvpp.

In Europe it can be ordered without a problem.

The only thing I know is that I vehemently hate waxed bottles from homebrewers. It's always hell to remove the wax ;)

You would not be, by any chance, associated with that other site? :)

You can use acid malt instead, like I do.

Live in Belgium (Antwerp) and can trade a bottle of Fou Foune. I don't think I have Lou Pepe Kriek/Fr, but I do have other Cantillon/3F stuff.

Thanks for the suggestions, folk. It's going to be a German-French-Belgian-American "collaboration" brew: Experimental Homebrewing's Citra Saison with floor-malted pils from Weyermann and WYeast French saison!

You mean you want me to develop a Belgo-American-Belgian style?

Ah maybe I do want to brew a funky saison with a mixture of saison yeast and Brett clausenii as is described in American Sour Beers.

I'm a Belgian who can buy Belgian beer in the supermarket and therefore wants to brew something else ;)

On a whim I bought some Weyermann Floor Malted Bohemian Pilsner Malt. I'm saying whim here because I have absolutely no intention of brewing a lager. Any suggestions what to do with this malt?

I want to brew the BYO Hill Farmstead Everett clone. About the mash it says the following: "When crushing the grains keep the dark roasted grains(crystal-90,the chocolate malt and the roasted barley) separate from the other grains. Mix the pale malt, dextrine malt and caramalt with...

If you have time tomorrow, and you like sours, go to https://www.facebook.com/grote.dorst?fref=photo - #4 worldwide on ratebeer. From 10 or so to 1:30 PM.