Recent content by mmahu

I do not like WB-06. Clovey, TART and no banana. It is not hefe material.

You are overreacting. Most times after dry hopping, there will be bubbles coming out, but that is not fermentation, in most cases. It's not " wrong " to dry hop during fermentation, so even if your beer has not fully fermented ( I would say it is done or needs like 2 days more ), it will make...

So I tasted from that beer dry hopped with Denali and the rest of the hops from my last reply. The beer is light orangy, with mellow mouthfeel. The aromas I get from the beer are light, fizzy sweet oranges, tangeringes, peach and stone fruit. This is directly from the keg. I will bottle as...

I would say 10-14 days. It also depends on the recipe and the yeast you used for this particular recipe. But give it 14 days, check gravity on day 15, 17 and 19. If it shows the same OG, then the beer has finished fermenting. Dry hop for 3-5 days and you should be ready to keg/bottle.

Hello. I got my hands on two Omega Where Da Funk? yeast packs and I was thinking on doing a Brettish Belgiany Pale Ale. Would a combination of Munich, Flaked oats, Wheat, Abbey and Carared malts work together? I was thinking of doing something with a little more color and character. Has...

6 days was the lag time. This is why I thought it was finished, as its FG was 1.020, which was exactly what the recipe said. :) I just assumed it was finished, having 14 days ince it was fermenting.

Mashed at around 68 Celsius ( 154 F ) for 80 minutes. pH was 5.3-5.4. All went well and beer smelled very nice, but it started fermentation at some point again, now down to 1.015. I am not complaining, but I am unsure whether it is infected somehow.

100 gr ( 3.5 oz ) Dark Candi Sugar rocks ( 275 L ) and 100 gr table sugar ( white, refined cane sugar ).

That is nice. I actually have a Belgian fermenting with T-58. It started at 1.074 and ended at 1.020. Or at least I thought. The temperature rose in the fermenting chamber and it started fermenting again. It is now at 1.015, but I find it strange it would attenuate that much. I am thinking...

For hops, I would go for Saaz, East Kent Goldings or better yet, Bramling Cross, which are perfect for the style. You could venture in using some potent american hops, but it needs to be kept low, as the style requires low IBUs and no hops aroma.

I am interested in knowing how will T-58 attenuate that much? It has something like 70% attenuation and by my experience, it will not dry out a high OG beer.

For barleywines, just as with Imperial Baltic Porters, I try to use a variety of base and specialty malts. I usually combine Maris Otter with Munich, Vienna or Pale malt. I use Caravienna and Melanoidin malt. I would not bother with 2 Crystal malts with such a close Lovibond. I only use an...

I have friends like that and they do not " understand " craft beer. Commercial lager/pilsner types of beer, they enjoy and associate the smell, taste and aroma with " beer ". I would think a light pale ale or a session ale, 4-4.5% ABV, 20-25 IBUs, a clean yeast like the Chico strain and less...

Nelson Sauvin would work wonderfully in a saison, based solely on the beers I brewed and hopped with Nelson. I find that a few NZ / Australian hops have these qualities. This is why I will go with Rakau. Falconer's Flight 7C'S will also add a spicy touch and Yellow Sub is there for providing a...

Hey there. I would drop the Chocolate malt and keep roasted barley to adjust color. I however used chocolate rye and chocolate spelt to adjust color when needed for red, brown and black IPAs. For red ales/IPAs, I would use a chocolate spelt combination with some dark crystal/special B and...