Recent content by jorgeft

This is mostly based on Biermuncher Centennial Blonde, with some personal changes. As for the format it was exported from Beersmith and I'm not quite used to export stuff from there. Regarding salts I've calculated the additions to get to my target water based on a water profile proven to be...

I've made this already, yet used centennial instead of ahtanum. The recipe came out really nice, especially flavor wise, in the aroma it lacked some hoppiness and there comes the dry-hopping, and my doubt resides on how much hops to use there

Recipe: BurrApa TYPE: All Grain Style: American Pale Ale ---RECIPE SPECIFICATIONS----------------------------------------------- SRM: 7,5 SRM SRM RANGE: 5,0-14,0 SRM IBU: 31,0 IBUs Tinseth IBU RANGE: 30,0-45,0 IBUs OG: 1,049 SG OG RANGE: 1,045-1,060 SG FG: 1,012 SG FG RANGE: 1,010-1,015...

I've brewed myself another batch as of today, the simplest I could brew actually. Bleached bomb the fermenters, right after oxicleaned them and rinsed with Startsan, same for transfer system (from brew kettle to fermenter), checked valves and such for spots and they were clean. Everything seems...

I've ordered a new bottling set, bucket, wand and valve anyways. I'm doing exactly what you're saying apart boiling water for 5 min, I just bring it to a boil and add the sugar. Might be that?

For a couple batches now I'm sensing infection only after bottling. At least the two last batches showed no signs on infections on bottling day, and neither they did after 2 week carbing, which after I had tried them and didn't notice any off flavor, yet after 6 weeks maturation they show some...

Any recommendations on substitute hops?

Was quite sleppy while bottling and misscalculated my priming sugar amount, resulting in a 2.9 co2 vol. Lets see if the bottles will hold the pressure...

5385 + 25 = 5410 And I'll keep brewing it for sure.

I'm about to brew this IPA, yet I only have half package of notty yeast (aiming for a 5.5 gallon batch), could I just pitch it after using the starter or would the yeast die before finish fermentation? My LHBS is quite far from me and they take some time to do deliveries.

Count me in.

I wasn't aware that i could bulk carbonate it in the fermenter, guess i'll search about it. Well have a 30 gallon kettle on our disposal and we have "unlimited" 55.5 gallons to use as fermenters. Gladly we got our hands on a bottling machine that should be enough to handle bottling. Storage...

Our keg system isnt build as the american (as far as i've read about) cornelious kegs arent no longer in use and the other ones would involve lots more logistics. And law wise arent allowed to.sell home filled kegs, as far as i am aware

Bottle conditioning will always be the more profitable/convinient way right? Since we'll be handling distribution as well as production we can advise people to properly store the beer.

How expensive would be the means to centrifuge the yeast out of beer? Any idea?