Recent content by Mihai

I didn't do any tests to the water but I'm bringing it from a mountain spring, I don't use tap water when brewing, so I guess it should be ok from this point of view. I learned and understood a lot of new things in the process from you guys and i really appreciate it. Thanks a lot. Cheers!

I did the recipe I posted above but only one mash, not a double one. The grains were crushed accordingly and I stirred them in the bag about every 10 minutes. After 50 minutes at 68-69'C i did a mash-out to 73-74'C for 10 minutes, moved the bag in a different pot, sparged it with 2 litres of...

I'm preparing just now another batch and I'll get back with the results, this time taking all your advices into consideration and using the roller grain mill for all grains. I adapted my recipe using BeerSmith, which is a great software, I only found out about it after doing the last batch. It...

I bought both the barley and wheat and malted it at home: sprouted it until the acrospire reached ~75% length of the grain, kilned it to 40-50'C for 24 hours and crushed it with a roller mill, which i managed to repair today. For the first 2 beers I made, I used malt bought from an online shop...

The recipe I used I self adapted from other recipes found online, without using Beersmith, so I might have begun wrong already. A reason for the low sugar content might be that the wheat malt was grinded with a spice grinder, not a malt mill (my malt mill got stuck after grinding the pale malt)...

The stout has been bottled more than 4 weeks ago and I just opened a bottle which tastes great, i am really satisfied with the results. Thank you all for the help!

Thanks for the answers. So it's the other way around than I thought (regarding the water volume). But in my last brewing case (15 litres of water before mashing for a 15 litres recipe resulting in 9 litres of wort in the fermenter) the gravity is still below the recipe's predicted OG. In this...

Hi, I only started brewing 4 months ago and even if today i brewed my 4th BIAB beer I still have some things I'm not sure about. I adapted my recipe to a 15 litres water volume (my pot is only 20 L) and didn't add any other amount of water. I did sparge the grain bag, but with wort from...

I kept them at 20`C for the past week and measured the gravity again now and they both dropped just 0.001 (Oyster Stout- 1.020/Wheat- 1.012). They both bubbled the first days at 20` and stopped 2 days ago when i also slowly decreased the room temperature. After taking the samples (which both...

Hi folks, I got back home from my trip and found my 2 beers (Oyster Stout- 7weeks old/Wheat- almost 6weeks old both in primary) still bubbling air. I read their density and the stout is 1.021 and the wheat is 1.013. The initial fermentation (first 2 weeks/1week) was at around 20 C but as i left...

Wow, that s encouraging. Does this apply to most of beers generally or only stouts and stronger beer? For a wheat beer for example, isn't 6 weeks too much on a primary? I've also read that plastic fermenters aren't recommended for longer times, so if i leave it it the same fermenter for more...

Thanks for the answers. Then it seems i did pretty ok until here. I have the option of a 10L plastic carboy as secondary but i wouldn't quite use it. Isn't then 6 weeks too much for the stout to stay in the primary until bottled? Will the yeast still be effective for carbonation or should I add...

This is the second beer i ever make, after doing first a kit beer so I'm gonna detail the process and i would appreciate if you could advise me what i did wrong or could do better. I started with the recipe: Black Pearl Oyster Stout (5 gallons/19 L, all-grain with bivalve mollusks) - i...