Recent content by Merlinus

Yes. i will add only 3 spoons for 5 liters. I wanted to drink durin the summer. I will put it at 10 celsius degrees so the yeast will fall at the bottom. I can let it maybe 1-2 extra weeks.

Yes, i was planing to add wine vinegar. That's how i found a recipe. What is it added for ? So i plan to mix the sugar, honey, fresh elderflowers, lemon juice and peel and wine vinegar, add the champagne yeast and ferment it for 2 weeks. then decant it in a mixing kettle, adding the priming...

Hello. Tomorrow i want to brew a Elderflower "Champagne". I found a few recipes, but they make a low abv drink (only 5%). Is it possible to make it 10% without tasting too bad (harsh) ? I plan using 75% sugar and 25% honey. Other ingredients will be fresh elderflowers, lemons zest and peel...

Seems so... i'm not buying it from here, but from their official importer in Belgium, anyway SUA - Belgium is a long way, and from Belgium to Romania also.

Yes i know, that was why i asking which yeast i should use. And that is why i wanted to use a liquid yeast. So i spoke with the guys from White Labs, they established a lab in Copenhagen - Denmark. The cost for the yeast needed for my batch will be 172 euros + transport. So it should cost no...

I have read in many places that the dry yeasts are ok, for other styles, but for Belgian styles many say that the liquid yeasts are the best. Is that true ? Also i have read that s-33 is not suitable for a Tripel Or Dubbel, but t-58 would be more suitable. How is t-58 compare to the Abbaye ...

ok thank you ! i will try my luck there. as an update i searched about White Labs, they opened a lab in Copenhagen, Denmark, and they are starting delivering yeast from there starting from this Summer.

Thanks guys for the answers, i have read the thread about Abbaye yeast, i saw that some say it's good some say it's not. I know this. I will make the blend of dried yeasts, with fresh yeast. Ex: 250gr of fresh t-58 and 250gr of fresh abbaye... Yes i know, but I want to use only fresh yeast, as...

Hello. I am planing in opening a nano brewery. We will produce Belgian styles beers. We are starting with a Blonde Ale and a Dubbel. We planned to use a Wyeast, but it is very expensive to use for quantities of 450 liters a batch. Only the costs of the Wyeast needed for 450 liters would be 410...

Hello. I plan to open a nano brewery (in Europe), i have found almost all the equipment needed, except a HLT, and i am not sure if i need one. I will use an electric brewing kettle with a 500 l capacity...

they had a little less as they were dubbel and tripel. but today i brewed a quad, and it came at 1102 instead of 1105 (im pleased), but i added an extra 50 grams of sugar and 50 grams of malt extract to the recipe.

its not a kit, its a recipe made by made.... i mashed them (if i know corectly) for 30 min at 63-68 celsius degrees, then sparged them with 72 celsius degrees water, the base malt should be the Abbey ...

yes, but this is an extract recipe. the malts are only for color and flavour. there is a lot of extract and sugar in the recipe

Here it is, sorry it's in Romanian but i guess you can figure it out (or google translate it), but please read also in the first post how i proceeded. |Thanks ! Imperial Stout 10.5% (OG 1100 - FG 1020) IBU 71 (79?) - SRM 40 Cantitate must in fermentator: 9.5 litri Prima fermentatie: 3...

I brewed today an IS. It is an extract with partial mash. It had to come around 1100 OG but it came at only 1090. Beside the extract and the malts i used also 370 g cane sugar, transformed into a candi syrup (using water and calcium hydroxide, and boiled for 35 minutes) I thought that i will...