Protos

Hey @Protos, Long time no see. I have been looking into the low attenuation both experimentally and asking around older Danish...

I have been emailing with Christian, the brewmaster at Paulaner in Germany. And have basically gotten the recipe for their Oktoberfest...

Pictures or it didn't happen. ;)

Visually, there's little yet to be proud of, to tell you the truth. Floury haze. Murky. Not dark enough. That's why I drink it from an...

I planned to ferment my wort for 2 days at 28°C and then cold crash to stop fermentation to not get too much of Alcohol, but then I had...

The Kwass is ready. Seems logical to continue in a dedicated thread.

Continued from another thread. I got me some Fermentis Safkvas C-73. I tasted homemade Kwass many times in Latvia (my home country...

It may also depend on the quality of the given hop batch. It's not a unique occurrence when I'm suddenly getting an unusually harsh and...

1-2 gallon stove top biab or extract/steep brews are pretty cheap, easy and relatively quick. It might get you back in the game without...

Wait. There is no imperative to bottle sooner than later. Patience will reward you in the pursuit of fermented beverages. 10days in the...

Just randomly felt like sharing my latest aha brewing moment. For my first several years of brewing I’ve strictly built up yeast...

Sure, there’s plenty of others who feel the same way, but the statistics skew greatly towards older posters. Citydata has extensive...

These type forums are the only kind I use ... I stay away from Facepages and tweetbooks, tictoks etc. I have lot's of hobbies and...

These style of forums are on the way out unfortunately. I am a moderator at CityData. It’s dying off big time. It’s much easier to...

Also, when someone asks a good question and gets a heap of really helpful answers and directions. Then he thanks everybody and swears...