Recent content by royger

Hello, I'm planning to brew a witbier with Safale BW-20, it's the first time I use that yeast. Does anyone have recommendations regarding temperature? The range goes from 18-26C, which is quite large compared to other strains. I was planning on pitching at 20 and then let it rise to 22...

Hello, Do you fill the dry hopper with Starsan and push it with CO2? I do find this weird, as you then have to open the dry hopper to add the hops after having purged it?

Hello, I have a pressure rated fermenter and I dry hop under pressure from a TC port. I'm however wondering how many times people purge the dry hopper and at what pressure. According to the table in: https://cdn.homebrewtalk.com/data/attach/760/760454-ppm-O2-after-purge-table-2.png For example...

Thanks, so if I understand correctly no resinous flavour is gained by doing a dry hop with Chinook? Seeing as the recipe has no dry hop at all.

Hello, I like the resinous flavour that Chinook gives, but I've never used the hop myself. Can people recommend whether it's best to use at boil/whirlpool/dry hop (or a combination) when aiming to get most of that resinous flavour into the final beer? Thanks!

Hello, Thanks for the reply. I really like the Idaho 7 and Citra combo, so I will swap Citra for Ahhhroma and see how that turns out. I also have some leftover Sabro (I'm not a huge fan of Sabro to be honest), I might also do a Sabro, Ahhhroma and possibly Strata or Mosaic combo, to see if I...

Hello, I have .5lb of Ahhhroma hops and have no idea what to pair them for, as I've never had any beer that uses them. My plan was to use Ahhhroma in the dry hop mostly (as I've read that's the best use of it), so I need at least a hot side hop and some dry hop pairing that go well with it. I...

The Riwaka flavour might be like coriander that tastes soapy to some. I think Riwaka is a great hop, but it must be dosed appropriately. I recently brewed a Nectaron + Riwaka (2:1 ratio in both hot and cold side) and a Superdelic + Riwaka (also 2:1) and found them very good, albeit if I had to...

Thanks both for the replies. I don't care that much about harvesting yeast, but some recipes call for dumping yeast before adding dry hops, or even doing multiple dry hop additions and dumping the previous spent ones. I guess if nothing else the bottom TC port in the 120° cone will be useful...

Hello I'm debating myself between buying a fermenter with a 120° or 60° cone angle. They both have the same pressure rating and ports, but the one with the 120° cone is slightly shorter and cheaper. Is it possible to dump yeast/trub/hops with a 120° cone? Both have a 2" TC port at the...

Hello, I'm having similar issues with wheat beers not staying hazy as they should. I've recently brewed a witbier with 50% pale malt, 40% malted wheat and 10% flaked oats and after 2 weeks in the keg at 4C the beer is almost crystal clear, no finings or clarifiers used. I did a single...

Thanks, I don't have any bag of malt from them, but I guess I could ask my supplier to scan it in order to get the figures. I still find it weird that knowing the DP requires you to have a bag of malt, I would expect min and max values to be available publicly.

I think it's unlikely for that be value to be related to diastatic power, flaked torrefied oats have 292 L°/kg, but it's diastatic power should be 0. Thanks for looking though!

Thanks. The software I use to brew shows 62, which is reasonable, but also reports 62 for all Crisp Ale malts. Wanted to know if someone had a data sheet from Crisp that contains the value, or knows where to find it for other Crisp malts.

Isn't that the potential rather than the diastatic power? Also 300L would be a huge diastatic power, six row (which has a very high diastatic power) is supposed to be ~160. Maybe is that value, but needs some kind of conversion?