Recent content by kangabrew

Hi, I will use Belle Saison tomorrow and I want it to ferment at high temperatures, maybe around 90 (don't know how much I will be able to warm it with my heating blanket). Are there any benefits of pitching low, then once fermentation commence, increase it to a higher temperature vs. pitching...

Thanks, The recipe calls for and dark and clear candi sugar, so I'll buy the dark one only then :) I wish Brewfather would let me keep the sugar from scaling though...

Hi, If you scale a recipe with respect to efficieny (NOT volume), should you let the amount candi sugar be constant? You will add this at the end of the boil anyway. Of course you will not hit your OG by doing this, but I was thinking that you can add some more / less malt to account for the...

Thank you all. I did what you said - no stuck sparge, no scorching at the bottom. :) I added rice husks, 5 % of total grain bill, which contained 1 kg munich, and 4 kg pale ale malt. The sparging water passed through with no resistance at all. @Beerwildered multi step mashing is possible.

Hi, I will brew with my new Grainfather tomorrow and today I started to prepare crushing my grains among other things. I set the gap to a credit card thickness as per recommendations online, but I found the flour content to be a bit a too much, so I increased the gap a bit and crushed 4.8 kg...

Thank you for an elaborate answer, very interesting :)

Thank you for taking the time to answer :) I think there are two reasons for using 5.4. One is, as you said (which also it is stated in the standard), to minimize the effect of humic acids but also phosphates, ammonia etc. The other reason is that the indicator they use, which is a mix of...

Thank you for you suggestions. I will go with vodka soak, but I will first taste the beer after ~10 days of fermentation to determine if I am happy with its taste before adding additional spices.

The water report from my municipal water supplier actually use 5.4. They use this standard https://www.sis.se/api/document/preview/18780/ if you are interested. What do you mean by: By the way, I am right to assume that "alkalinity as CaCO3"=1.22*"alkalinity as HCO3"?

I got: HCO3 = 100 ppm CaCO3 = 0.3 ppm with: pHs = 7.8 pHe = 5.4 alk = 91/1.22/50=1.49 (it was reported as HCO3) In Bru'n using 91/1.22 with pH 7.8 I get: HCO3 = 90.5 ppm CaCO3 = 0.3 ppm So which formula is Bru'n using? Is the same but with another pHe?

Thanks :) Well actually I added them to the boil @5 min. But I want to add more because I think didn't add enough.

Hello, I have a Belgian style wit fermenting as of today and I am looking to add some additional coriander and orange zest when things have settled a bit in the primary (I am not planning to do a secondary). So my question is how to best sanitize these adjuncts? 1. Boil or heat to 70 °C for a...

Hi, Thank you for you answer. Yes, I only use about 5 %. I'll go with one of the other options (they seem to produce the same result).

Hi, I have a roasted malt (biscuit) at about 58.5 EBC (22.3 L). When I choose roasted malt in Brun' the cell turns red. Should I use crystal malt or base malt or keep it roasted anyway? This is the malt I am using: https://www.northernbrewer.com/dingemans-belgian-biscuit-r-malt Thanks.

Yes I do. This works best with an electric stove, because the plate remains hot for a long time. Once I left the kettle for 24 hours and the water temperature dropped to around 40 °C.