Recent content by Piruz

I used Saflager w-34/70. I bottled it 2 months ago and it had that aroma immediately and still has. I have chest freezer connected to a Inkbird itc-310 controller.

Ps. I fermented at 13 C, did diacetyl rest for 3 days and lagered 3 weeks.

Hi! I brewed a first lager, extract version with single hop, Olicana hop. I added 3 additions of this hop at 60 min, 15 min and flame out. Now that beer has fermented and bottled, tasted it. Very nice lager except... It has that over ripe strawberry flavor??? Hop should have mango, grapefruit...

Less cleaning, and I only do one batch at time, so that isnt issue. I do have a plastic bucket, but wanted SS fermenter because it's easier to clean and odors doesnt stick in it. And besides my fermenter chamber cant fit 2 fermenters at same time, so I'm tied to brew one batch at a time...

Well I do small batches, and they had 30 liter (about 8 gallons) pot too. And yes, they ship only to EU. I'm not sure about manufacturer, but I got mine yesterday and it feels pretty amazing for less than 80€ (100 dollars). Only thing that I have to fix is make second hole bigger for my...

https://prostill.co.uk/en_US/p/Stainless-steel-stock-pot-24L/333 this is the same one, except little bigger (24L, I bought 18L)

https://sklep.sklepyhobby.pl/ It's in Poland.

Hi! I bought a stainless steel fermenter/brew kettle/mash tun. They said, this can be used in induction cooker. Haven't tested yet, but I would like to hear your opinion, if I could use this vessel in a univessel brewing. So mash in a bag, then drain, boil, chill and ferment in same vessel...

It doesnt taste burnt, and I havent done any extract brews yet. I have to try out lowering heat at boil, but what I'm guessing is that its "burnt" grain residue from mashing in bag. Smallest flour from malts come through my mesh bag, and I dont filter my wort before boil so it could be that.

Yep, all grains, planning to try extract (from non-hopped extracts) next. I do 10 liter (2.5 gallon) batches in 15 liter (3.5 gallon?) pot. Its a normal stainless steel pot for food. Bottom is about 1 cm thick.

Hello! I have done several AG batches now, and noticed after last batch that my kettle had brown layer in the bottom. I got it off with steel wool, but it was definetly something burnt. So... I use normal stock pot as a mash and boil vessel (BIAB) and have induction cooker for heating. I use no...

Hi! I dont want to start new thread, because my question is similar to this topic. I don't have water softener, but I do have soft municipal water. Calcium 14 Mg 3.6 Sodium 10 Chloride 8.1 Sulfate 12.2 Bicarbonate 50 So its pretty similar to Pilsen, except bicarbonate. So I'm going to use...

Hello! Just curious if anyone from Europe knows any cheap place to buy small steel fermenter (max 25 liters). Have searched ebay and googled every shop I know, but 130€ for that size of fermenter seems little high. Or is it? And I have 100 liter freezer as a fermenting chamber, so height cant...

""Carbonate is a strongly alkaline buffer (which) goes into solution as hydrogen carbonates...Carbonate resists increases in the mash acidity by neutralizing acids as they are formed. (It keeps the pH high, in other words) It also hinders gelatinization of starch by alpha amylase, inpedes trub...

@flars done that too, unluckily you cant buy campden as a tablets in my country, so I would need a scale that can weight 0.27 grams of potassium metabisulfite. And is phosporic acid better than lactic? My brewing water is close to Pilsen, if I have used Bru right, except bicarbonate is 60 ppm.