Recent content by JahazielB

Hi guys, im brewing a Porter for the coming cold days and holydays, but i can´t find Brown Malt and i don´t wanna roast my own in the oven, so i thought that i could use Victory Malt (Briess). Here is the recipe. Anyone has experience with Victory Malt?, and what are your thoughts ! Pale Malt...

Oh thanks. Yes i already pitched the yeast a few hours ago, and indeed it´s a 5 gallon batch. I don´t have malt extract right now, only sugar, and i know that could dry out the beer, but as you mentioned, it is intended for a tripel, but my concern was that maybe adding sugar in the primary...

Hi guys, today i intended to brew my first Tripel, but sadly i didn´t hit my OG. I think it was my Mash efficiency due to the milling. Anyway, i used belgian candi in the boiling (About 12 % of the bill), but even with that, my OG was 1.060 and i was aiming 1.075 at least. So my question is...

Yes, i think it was probably a combination of both.

On a spreadsheet, but yes, i think that could be the problem. Thanks man.

Hydrometer with temp correction

2row briess pale malt 4kg (67 % bill) Caramel 90L briess 0.35 kg (6% bill) Roasted barley Weyermann 1.35kg (22 % bill) Black malt briess 0.25 kg (4% bill) Mashed at 68.9º (156 F) for 60 min.

i read after 3 weeks could be off-flavors

Hi everybody, in my second batch ever i brew a Foreign Extra Stout. 16 Liters with a OG of 1.075 aiming 1.018 of FG. I used 1 pack of dry yeast S-04. 5 days after pitching i took a gravity sample: 1.030 9 days after pitching i took another gravity sample: 1.030 My question is: I got a stuck...