Recent content by komomos

1- 1 month 2- 8 celcius 3- Don't understand :D 4- S-23 5- I re-measured now. It's low as 1.016 and this fits me. I all the time do all grain (also barley culturing-germinating) method. Thanks for your quick help. The problem has solved.

My pils has stuck. OG was 1.058. It's a little bit high obviously. I'm about the bottle my batch. I'm not sure if I mash it in a such a way get high unfermentables. I did diacetyl rest and hydrometer never moved again.

I added 1 and half teaspoon of gelatin to 2/3 cup of water. Heat it to 170 and cool it down to 50 in the deep freeze. (my batch was 45 ) Added it. Today white jello is swimming on the top slightly. I'm laagering it at 33. Would I assume it will go to bottom next days? If not how can I get...

If we have a little amont of malt and huge amount of raw barley can you convert all starch within barley to sugar?

I have ever brewed 5 batches. All of them had this soury smell. Then I thought that is related to fermenting "ales". Now I go with a Saflager S-23. Now at 1.027 it has appeared. I'm fermenting pretty low to lower contamination risks (43F) All of the yeast has massed at the top. Isn't that...

My yeast S-23 needs 52 F. But I went deeper. I'm on 42 F. Slow but bubbles. I have lots of time. Should I stay here and wait for one and a half months to ferment? Is it good idea?

Bad brewed Kölsch

Lemonade or Pale lager Würzburger clone.

Thank you very much chickypad and acidrain. I went it with an open bag and stirred. I got very high attenuation. I didn't say it is flour. Next time I will upload its photo here. I even didn't know what LHBS is :D What a shame. I hear LHBS, malt grinders, brewing kits, malt extracts, tablet...

I have added yeast yesterday. I ever make pre lagering though. I had got huge stripped from particles wort.

What is the minimum temp of Saflager S-23? On yeast package says 52F is minimum temp. Isn't that a little bit high? If I go with late 40's what should I expect?

I've read 2 tsp of irish moss can help clearer beer. But I dump 2 ounces. Now I taste the wort and don't notice any difference before I had not to use it. What will do overdose irish moss to the wort? Head retention reduce?

I never stirred. Just steep. How often I should stir? PS:"buy mill" advices don't help me at this point pals.

I just have to use this machine because there isn't any mill I have. This grinder has 12 different grinding level. I work it at latest level. Although still flour like.

I have a coffee grinder. I use it for the grind the malt. Grinder makes my malt flour-like. Water and malt layer-crust have different temperatures when mashing. I have a long stick thermometer. Maybe differs up to 15-20 degrees. Is it normal? If that normal? If is that normal which one...