Recent content by PereFecto

Howdy I need to do my own special roast malt for a Scotch Ale recipe. Can someone help me ? Regard Perefecto

Hi I have this in my recipe : 1 oz of gypsum. When do I put it into the mash ? While mashing ? While boiling ? Before pitching the yeast ? Many thanks

Hi Is there any web site where I could find descriptions of grain, their use in recipes, taste they give and how to use combination ? I'm use with recipes, but I would like to do my own, but I don't know the exact use between crystal malt, English malt, 40l, 80l, Marris, etc. Their is so...

Many thanks for all your help :mug: I have done only too batches from now, and I did'nt work the "boil" part, and my beer were'nt too bad. So I can imagine they will be perfect when I will do all the proper step :mug: Thanks again !

Ok I see what part is missing then, or the one I combined. Let see what I've been told to do, or maybe what I understood. -Take the grain into a boiling kettle at 150-160 for an hour. which is the mash. -Actually, Im addind the hop in mash at various time ( bittering for 60min, and flavour...

Ok, I think I'm merging 2 step then. Im still new, and not always used with english terms. So my first step will be to "mash" tha grain into a kettle at 155 degree or so for an hour, then extract the wort from the kettle and let it rest in a brewpot till it chill out to room temperature. Then...

Oh, I will be carefull then. This is a Stout, so I dont really mind about it being Hazy ;) Many thanks

This an all grain, I want to mash tonigh and yes, pitch the yeast tomorow because I dont want to wait till 2 AM for the wort to chill enough. Can I do this or I should pitch the yeast as soon as possible when the wort is cold enough ?

Hi I dont understand why I can just wait until it chill naturally ?What is "chill haze " ? Thanks again !

Hi I dont have any chiller, so I wondering if I can mash tonight and brew tomorow while the wort will have time to chill out over night ? Many thanks

Here , thanks for the help ! Recipe Type: All Grain Yeast: Wyeast 1056 Yeast Starter: yes Batch Size (Gallons): 5.5 Original Gravity: 1.052 Final Gravity: 1.011 IBU: IBU 42.6 Boiling Time (Minutes): 60 Color: 4 SRM Primary Fermentation (# of Days & Temp): 14 days @ 68F Secondary...

Hi I'm just done with mashing a cream ale with jalapenos ( according from one recipe I saw here ) and My OG is only 1040. How can I rapidly make it higher ? Adding DME ? Take the wort and boil it with more grain ? Please help rapidly :drunk: Many thanks

Hi I'm doing a typical pale cream ale, (OG 1052) and I'm questionning my self if I should do a starter for my yeast or not. This is a Safale US - 05 dry yeast. And If I should, do you think it a problem to use withe sugar to start the yeast, I only have this ! Many thanks

Bonjour I would like to know if it is a good idee to use a 18l water bottler instead of a "real" plastic of glass carboy. Many thanks

96.39 gr. You look like someone who have a convertion table :) Where can I found it ? Many thanks