Recent content by Joakgust

Decided to go with US-05 for two reasons really: First I was a bit worried about the Nottingham handling the higher temperatures. Turns out the basement is is around 73 F so I don't want to risk it even if the first 48hrs would be fermenting at 65 F But the biggest reason was that the...

Thanks for the reply! So I should aim for 2 weeks in the primary? I normally do 3 weeks primary and then keg, so I really wouldn't mind. I just figured that the secondary would help it clear up faster.

I've been brewing for quite a while and normally like to let my beers age out as I really can't stand green beer. BM's Centennial Blonde therefore sounds like a good alternative for a quick beer requested by a friend just now. I'll be brewing this tomorrow for a going away party that this...

Yeah, that's the conclusion I think a lot of people are drawing. If you end up dropping more Belma into it later please report back, I still want to believe that Belma should work for a summer beer.

How did this go? I performed a dry hop test in simple lager styled beers. Belma was pretty much by far the worst one. Too much strawberrys in milk and melon notes from it. Been thinking of using them for bittering and at 15 min though for a summer kölsch or wit.

I am planning to conduct this experiment as well and have come to the conclusion after testing and comparing several beers that Samuel Adams Boston lager to be a good if not better candidate rather than bud light

https://www.homebrewtalk.com/f12/alpine-spring-clone-299590/ Everyone seems to be using the wyeast version, me including.

There is a thread where we are attempting to clone the alpine spring. Most of us are using kolsch yeast and fermenting at warmer than lager temps but cooler than ale temps. Could be an option...

Will have results on Saturday. I intend to dry hop with tettnanger, will probably aim to go with around 50 g in 19 liters.

I have a special Alfa Laval plate chiller (AlfaNova, all in SS incl the brazing so it's not possible to dismantle it) that I've used for several years. Before concluding to my current method I spent ages trying new methods just out of fear of clogging it. The best method has been the...

I work at Alfa Laval here in Stockholm and we sell these centrifuges to all kinds of industries all over the world. Of course we also have a lot of customers in the brewery industry. Here we call them Separators though, since the separate liquids, particles, gases etc using centrifuge...

We need some of that sweet stuff here in Sweden! I'm in!

Brewing this on saturday: Recipe: Alpine Spring Brewer: Seatown Brewing Asst Brewer: Style: Kölsch TYPE: All Grain Taste: (30,0) Recipe Specifications Batch Size: 18,93 l Boil Size: 24,97 l Estimated OG: 1,050 SG Estimated Color: 8,9 EBC Estimated IBU: 26,9 IBUs...

Shadows69: you brewed this last time with pilsner yeast didn't you? Why not try using kolsch this time to compare?

Well we're not able to get a hold of honey malt here in Sweden, perhaps not even in Europe... So melanoiden perhaps? Or caravienne?