Recent content by pmonti80

Being a stovetop BIAB brewer myself, the only real problem I find is that it is difficult for me to control mash temperatures.

Now you understand what happens when the rest of the world has to decipher the quantities in your recipes ;)

It would kill anyone trying to drink it. https://www.youtube.com/watch?v=UsaJ7ZvCjmY

With that grain Bill I would suggest Chouffe yeast wyeast 3522 or the wlp equivalent.

This seems pretty fun, good luck from spain.

First of all thank you for your thorough response and good advices. I'm doing mostly small scale full boil BiaB batches (6 to 12 liters). As you can guess the limit on grain weight is mainly a physical one based on the size of my pot but also on the strength of the gas stove I have in my small...

Upping the time boil and mash time didn't significatively improve efficiency and I'm not particularly bothered by it. For the moment I'm using my efforts in trying to improve repeatability of my process (still fairly new to all grain - partial mash). What do you think about the recipe in intself?

Little bump here. Any help appreciated.

Hello everyone, my goal is to make a dark, medium or heavy body beer with 5% - 6%. I put lightly roasted dark malts to give some roast flavour but not too much. I'ts a belgian yeast but mainly because I washed it recently and wanted to use it. Recipe Specifications --------------------------...

Interesting, I might try something similar soon.

How did this turn out?

Very interesting post. I was already trying 45min mash but I am still learning and have very little repeatability for the moment. In my next all grain or partial mash I will try fine crushing in my new corona mill, blanket around the pot and a 30 minute mash. Off Topic: What about shorter...

Hello everyone, first of all sorry if this post is misplaced. Now the real question. Since 2010 you can't buy Unibroue beers in Europe (and probably every other country except USA and Canada too). I wanted to know if any of you knows a way to get around this. Recently I have tried to find...

In europe almost all malt is 2-row. For those recipes you mentions european pale malt is your best bet. But Munich Light or Maris Otter may be more flavourful.

Is it very difficult to make a more a less semi-sweet cider to carb in a bottle? Alternatively is non-carbed (flat?) semi-sweet cider good or even drinkable?