Recent content by Nanannan

I don't of course :p , 25 just sounded better than 22.7124708.

In Gothenburg theres a queue that almost every landlord is subscribed to where they announce vacancies on a common website and then pick a number of applicants (after yearly income, age, etc) and out of those, the one who say they want the apartment (after seeing it) and has the most queue-time...

'lo! I have a question I would like to have your opinions on. I just moved to a new apartment. Its a place I plan on living in for a long time, I used up 10+ years of queue-time and a fair amount of money to get it. The question is; should I wait a couple of weeks before I start brewing...

Never heard of a "beor" but maybe its a danish thing (doesn't show up on Danish wiki though). Also, we have plenty of berries, fruits and bees here so I don't think your information is correct on that account. That said you are probably on the right track with your recipe. Smoked malts were...

Yea, I'm leaving it alone until next winter. It actually looks and smells OK. The sacc chewed through the simple sugars pretty quick and then fell down to the bottom. I took that out (lots of berry husks and such in it that I didn't want to leave in), figure the complex crystal malts is...

:) Ended up throwing some lambicus in there, was using a vial today anyway.

So, I wanted to set a beer to brewing before I go to another city over the holidays. However I had almost nothing at home. What I had was Pale chocholate malt Carapale crystal malt A little smoked malt No base malt whatsoever I also had quite alot of hops and some frozen berries I...

Its actually very moldable if you boil it. I'm thinking boil it soft and then slice it into thin pieces and boil again until it dissolves completely.

Anyone tried to brew some? I just bought a sack of raw amber, most of it is going into a a piece of furniture I'm building but I'm thinking of making the rest into an ale :D . Its just tree sap after all, and in the olden days it was sometimes burnt as incense. Could be an epic beer.

Well, the original brews finally started fermenting again thanks to the champagne yeast. Will brew a Kölsch today, one set with whitelabs kölsch yeast, one smaller batch with the same mash but with the wild yeast, wish me luck :D.

Update on the wild elderflower-wheat. Been fermenting for a week now, day 2 and 3 showed intense fermenting after that it slowed and now stopped. Took a gravity reading and gravity is 42... Taste is watery elderflower, with, unfortunately, just a hint of cooked vegetables. Any idea on how to...

In the beginning of the episode they say wash in ph 3.somethingorother for 20 mins. Will kill most of the bugs, will stress but not kill the yeast. For me that is on hold atm though as I got a plastic 1 1/2l bottle elderflower cordial that has started to spontaniously ferment in a friends...

No, it gave ph-range and time to wash away bacteria but not the yeast, so it really was what i wanted :D .

Exactly what I needed, thanks. :)

Thanks, I'll give it a try, hopefully its no brett in there. Considering its only been fermenting for a two-three weeks I think its some bacilus souring it.