Recent content by klinus

Hi! Last spring I gave away some plants as a gift, but one of them was so small and ugly I decided to keep it. It grew a little last year, and then i forgot it on the balcony over the winter, but to my surprise it survived and started growing pretty well this spring. I've moved and now live in...

Hi all, thanks for the replies! We actually have a fridge at the homebrew club, so our procedure today is to cold crash it, and then a couple of days later return for bottling (with priming sugar). From what I understand the sediment in bottle fermented beer is mostly the yeast that carbonated...

Hi! Me and my homebrew partner have recently joined a small homebrew club, with a little more equipment than we had in the kitchen. We're bottling our beer, and because small apartments etc going to continue to do so (much easier and takes up less space to store bottles in the basement and...

I tried agar agar once, you could see it floating around in suspense for a couple of days, and after cold crashing it, it sank to the bottom. The carboy looked very clear and I got really excited about this, I filtered it out with a sanitized biab bag when I transfered to the bottling bucket, it...

Wow, I learn so much at this place, thank you so much! I didnt know that the crystals were unfermentable, gotta read up more! We roused it with the lid on, gonna leave it for two weeks in the livingroom and then check again. Thanks!

Oh, maybe that could be it. We had so many opened almost finished bags that we wanted to get rid off, so it got a little messy: 81% 2-row 9% caramel 50L 4% crystal 50 4% carapils 2% victory The yeast is California Ale V (I just assumed it was pronounced as "5"?), wlp051.

This is interesting! Thanks for that! It is possible that the thermometer is a little off, but I don't think it's off by that much. The hydrometer is brand new, and its correct in water. If I go with the assumption that the yeast dropped down, and I want to try and repitch, which yeast would...

Hi! We brewed an ipa a couple of weeks ago, and fermented it with california ale 5 (from starter). By accident we mashed it a little higher than we wanted, at 69C/156F. Measured og was 1.057, and now it has been stuck at 1.022 for 6 days. We fermented it at 18C/64F for eight days, after that...

Ok, interesting! Thanks! If I want it a tad darker and fuller/sweeter than the general ipa, should I still do just 10% speciality malts, but with darker caramel and higher mash temp instead? If I look at some english ipa recipes they seem to have around 20% speciality, maybe that is what I'm...

Hi! Me and my friend have been brewing saisons, esb:s and christmas ales the last batches, and now when the holidays are over, I feel the urge for hoppy beers again. But since the winter's still going strong, I thought I would like a semi dark, malty, biscuity type of ipa (not necessarily high...

Hi! Me and a friend brewed a dark christmas ale yesterday night (so about twelve hours ago), kind of inspired by the amazing N'ice Couffe. We brewed 21 liters/5.5 gallons, and the og ended up at 1.093 (goal was 95 but never brewed anything this strong so im still happy!) The yeast we used was...

Do you guys use about the same amount as a 60 min addition, or more/less? Because i guess you do this instead of 60 min, right?

after some investigations (and looking for what's available at my lhbs), I think I'll try the 1007! Thanks for the help! I'll report back with results!

Hi! I usually brew 10 liter ( 2.5 gal) and split it in two carboys, which I ferment in my wardrobe (around 70F). Now I'm going to put one of the carboys in my basement, which is around 52F and I wonder, if I want to make it as crisp as possible in 52F, what yeast do you suggest? I would...

Whoa, thats a lot of responses! Cascade i've tried and liked a lot, I brewed it together with amarillo and simcoe and that combination is what I lean towards at the moment! But a lot of people are mentioning centennial, and I've never tried them. I see that they are related to cascade, so...