Recent content by Pils Brosnan

Right you are! Great pilsners and other lagers throughout the city. Nearby is the city of Plzen where the name Pilsner is derived from, Pilsner Urquell is made there. @Andres Falconer, you're up!

HAH! Easy. Let's stay in the same neighbourhood, in a sense. Everything is relative. This one even has some connection to beer.

Kingswear, Devon

The recipe OP is following is the old version of Punk IPA (2007 - 2010) which did not include dry hops. The new version (2010 - current) has dry hop charges with six different hops.

Kingswear, Devon

"A traditional Norwegian kveik directly from the Gjernes farmstead, Voss Kveik’s orange-citrus notes present throughout its wide temperature range. So, like the mango-honey profile of Hothead® (OYL-057), Voss Kveik’s orange-citrus is relatively clean across the whole range, and pairs well with...

Add the hops at flameout (100 C): more evaporation of essential oils (less flavor & aroma) and more isomerization of alpha acids (more bitterness) Add the hops to wort at "whirlpool" temps (70-80 C): less evaporation of essential oils (more flavor & aroma) and less isomerization of alpha acids...

There are instructions on the packaging of each product. Read these well and use the substances accordingly.

The "whirlpool" is just a term commercial breweries use for when they are separating the trub and hops from the wort by moving the wort in a circle before transferring it into the chiller/fermenter. You do not need any special equipment to achieve the same effect - just cool the wort to the...

Hi guys & gals Does anyone have experience with pressurized fermentation while using a Tilt/Float/iSpindle floating hydrometer? To be frank, I am worried about beer ending up into the hydrometer as the pressure is significantly larger within the fermentation chamber compared to the hydrometer...

DAMN! Sounds and looks like a crispy boi!

TILT HYDROMETER REPEATER Step 1: buy a TILT hydrometer Step 2: get frustrated as the piece of **** does not have enough power to transmit through a stainless fermenter Step 3: buy a separate REPEATER for $60. Now you have two pieces of equipment floating in your beer What the actual festering...

Thanks for all the replies guys

I brewed a stout using Omega Yeast Lutra kveik. Let's go. Lutra® Kveik OG was 1075 and after 24 hours at 30°C (about 86°F), it reached 1027, making the beer about 6,3 %. The taste was quite harshly bitter. After 48 hours it is still at 1027 and tastes delicious. My question is, can this...