Recent content by Lit

Edited to add the info. I added 8.8oz of sugar to each of fermenters (3.3 gallons left each). If it stalled, that means only un-stalled the beer-notti-2 and not the others (beer-notti-1, beer-us05-1 and beer-us05-2)? :confused:

Sorry, I know my english isn't the best. I will try to summarize it better. - Make total wort - Divide the wort into 2 fermenters, lets call them notti and us-05. - 1 month later - Readings show 1030 the notti one, and 1032 the us-05 - Bottle HALF of each fermenter volume. Lets call them...

The eartly bottles are now 1 and half months old since bottled. They aren't even a lot carbonated, just standard.

But then, why I'm not having bottle bombs, just regular gassed beers, from the first bottled notti batches at 1030? By that logic those should have lowered a lot too.

After making my first "big" batch there are some things that don't add up in my mind. Hope anyone can add some light. Total batch size was 13.20 gallons (51L) at OG 1084. Malts: 3,5oz (100gr) chocolate (978 EBC) 24lb 4oz (11kg) Munich (15 EBC) 24lb 4oz pounds (11kg) Viena (6 EBC) I divided...

I'm fairly sure that he can. Lebanon has mediterranian climate (or so says the wikipedia) like Spain (where I'm from), and I can grow them here. Just look for varieties that do well in hot climates and all will be fine. I only tried here Nugget and Columbus (first year grower), and both do very...

I don't have good equipment yet, so my mashes are done in a ice box (without stepping) at 65ºC (149ºF). The fermentation profile is a fairly stable 16ºC (61ºF) at the basement. The yeast is safbrew abbaye (fermentis), which I never used before and all I know from it comes from the internet...

Ok, removing carapills and spicies from the bill and adding 10% sugar. I'm still more inclined to use flaked barley instead of oats after reading a lot of diferent opinions on the forum (I haven't tried any of them yet). Thanks!

After some "not so nice" beers doing my own recipes, I've decided to ask for critique this time. Would you change anything? I don't know how interchangeable are flaked barley/dextrine malt/wheat malt for beer body, so I'm a bit lost on what I'm doing. 12.5lbs (5.7kg) Pilsner malt (5 EBC)...

First one is Nugget. Second one Columbus. Both are first year, planted around the first days of april. Is it normal that one of them is already making hops?

I've read that honey has amylase that can break some unfermentables. Adding honey would make it drier at the same time. Could this work? I can't find comercial amylase here, but I can get easily fresh honey. EDIT: I have proceeded with that idea. I have also another stuck batch because...

I usually leave them week and half or two. Day 6 it's today when I made a density reading. Seems like I can't find low quantity amylase providers in Spain. Bad news for me if it's the only solution.

Help! Facts: I did a mash at high temp (165F = 74ºC), that went down to (150F = 66ºC) over the course of 2h (was open to let it cool). I did not know that this could kill enzymes and cause unfermentables that leave a high FG, and that with enzymes dead, there would be no conversion even...

2049 :(

Greeting from Spain! I rushed to ask questions amazed by the knowledge and I forgot to say hi. Seems like a nice place you have here. You can skip the next part. It's just a little story of failing and beer. Background: I've started with this hobby at age 18, made 5 all-grain...