Recent content by MARCELO178

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  1. M

    A beginners' guide to dry-hopping

    Hi!!! CO2 is heavier than air, it makes a layer over your beer, if you open and close your fermenter quickly you don´t need to worry about oxidation. I have used hop bags for dry hopping, I see two problems doing that. First you need to use much more hop to get the same aroma/flavor, second...
  2. M

    Step mash question

    Last week I Brewed my Pale ale, my step schedule was: 15 min. at 55C (131F). 30min. at 65C (149F). 15 min. at 72C (161.5F) I did BIAB, I notice 2 things. First, my efficiency, 89%(my normal efficiency is 75%-80%). Second, when I chilled the wort was very clear. The beer is fermenting for...
  3. M

    Step mash question

    Thanks for the tips! I am going to brew a Pale Ale and try with 10 % wheat malt and do 10 minutes rest at 55 C. I will do a 8 L batch, so if it goes wrong it is not a big deal, I will post results and pictures of my nice or bad head. :mug:
  4. M

    Step mash question

    Do you use protein rest at 55C? let´s say you are brewing a bitter (95% pale ale malt+ 5% crystal), would you do the protein rest?
  5. M

    Step mash question

    The reason I am asking that is because I have been adding 5% of wheat malt in all my beers and I notice that the beers are more cloudy and the head in the first moment is very good, but fades away very quickly.
  6. M

    Step mash question

    I use castle malting. Which is a well modified malt. It is not recommended to do protein rest, unless I use more than 20% of unmalted grain or large amount of wheat malt. If I use a small amount of wheat malt, like 3%-6% to enhance my head retention, is that ok to do a small protein rest like...
  7. M

    impression about boiling hops and time

    Almost every recipe that I find online has a 15 minutes boil for flavor/aroma hops. I have done this some times and I do not enjoy, although some friends love. So I started to search why. I read in some place that the tannins in hops need to be neutralized by boiling. I also read that commercial...
  8. M

    overwhelming sweetness

    Lactose is a sugar, one glucose plus one galactose. Actually very few people are intolerant, I say that because human milk has 7,2% of lactose while cow milk has 4,7%. What Happens is that when you stop consuming lactose you stop produce lactase, the enzyme that brake the sugar. Now, Every...
  9. M

    overwhelming sweetness

    I would like to brew an overwhelming sweetness beer. I can deliver a beer with some sweetness, but I am having some difficult tring to brew something really sweet. I would like some sweetness like Fuller´s Golden pride or Paulaner Salvator. I know these are big beers with ABV around 8%, But is...
  10. M

    Fermentis WB-06 above 23 (73.4) degrees?

    I had some experiences with Wb06. I will say the temperature I used in my temperature controller and the results. First Time I used it between 20 and 22 C, the result was clove. second time I used 21.5 and 23.5 C, the result was bubble gum, pineapple. I did not find any bananas. So this last...
  11. M

    Faster Belgian beer?

    The attenuation of T58 and S33 are around 70%, But You Can solve that adding sugar, I always adds lots of sugar, sometimes 20% of fermentables. I have no complains about the taste of the fermentis yeasts beer, my issue is the long time that they take to make fine beer. I am not committed to...
  12. M

    Faster Belgian beer?

    I Have to find a place to storage the bottles! I am going to brew some wit, saison and belgian pale ales. Thanks
  13. M

    Faster Belgian beer?

    I Have brewed my Belgian beers with fermentis yeasts S33 and T58. They make a very good beer, I have no complains about then. But to make belgian beers take at least 4-6 months with these yeast. My question is: Is there a way or a yeast that make a good belgian beer faster? Ps. I brewed a...
  14. M

    Fast Lager

    I could deliver the beer on christmas eve. The beer was very good, clean and bottled! I Brewed the day after I posted my Thread. The first thing I did is to use yeast for 20 L in a 11 L Brew. Second, I used Fermentis S23 yeast, I pitched the beer at 12 C (53 F), after 2 days stopped bubble, I...
  15. M

    Fast Lager

    Based on the excellents posts and articles I will brew Today! I have my Pale Ale ready as a back up, like was suggested! :mug: I will post the results!
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