Recent content by Nuno Santos

Thank you! I will try with that. Lets see how it comes. Any suggestion for a reliable CO2 computation tool? I am using this one: https://www.morebeer.com/content/priming_sugar_calculator Not sure if there are better ones.

Dear all, I am going to bottle tomorrow an Irish Red Ale that I have just brewed. For the first time, I am going to use priming sugar (instead of carbonation drops). I am planing to use table sugar. My question is: how much sugar should I add? Or in other words, how many CO2 volumes do I want...

East Kent Goldings sounds like a good option indeed (at least looking at its description).

Thank you! Let me see if I can find that one :)

Hi all, I am planing to do a beer with berries (blueberries mostly, but some raspberries as well maybe), and saw a recipe where they do it with ~1/2 pils + 1/2 wheat malt, and then use Challenger as the only hop (and for bitterness only). I am having troubles to find Challenger. Any idea about...

My 2 cents (though I am not really an expert). I have seen in several places that if you ferment at higher temperature you can end up having too many esters, which cause a fruity, sweet flavor and smell. I actually recently finished an IPA with dry hop (2 weeks fermentation and then...

OK... I don't want a cloudier beer, so I will wait :) But do you know why it becomes cloudier?

So this means dry hoping will anyway not affect fermentation, right?

Good point. I still did not use the hydrometer, as I wanted to avoid opening as much as possible. The bubbles are still quite frequent (1/minute or so), so I guess there is still some fermentation going on. I only did the beer last Saturday (6 days ago). Anyway, from what I see the best is to...

I am finishing an IPA with dry hop (mosaic). Fermentation is almost over (still bubbling, but very slowly). Shall I wait until fermentation is completely over to dry hop or can I do it before? I have read different opinions on this in the forum and in books. So I am confused about what is best...

I use these but just to check if the water is fine (pH~5.2 or close), so that it can help to diagnose any other issues later on.

OK, good to know. :)

Thank you! That is really helpful. I was also suggested to wait 7 days to open the first bottle (it should be ~6%, initial gravity was at 1055). So lets see what comes out in a couple of weeks (I will hopefully dry hop in a couple of days and then bottle mid next week). Cheers!

Hello all! I am brewing an IPA with late hop. It should be ready for bottling in one week from now. However, when bottling, I am wondering about at which temperature I should leave the bottles. On the one hand, I say to myself that the bottles should be at a temperature at which the yeast...