Recent content by Tetragrammaton

Esters is not really a concern, since we're talking about a belgian tripel. What bothered me was sth I had red about sharp alcohol being a product of high-temperature fermentation.

I put a batch of tripel into the fermenter yesterday. Not able to cool it as much as I wanted, I managed to get it down to 86 F in order to pitch the yeast. It has happened to me before and I thought that, as previously, I would find the batch happily at about 75 degrees when I woke up. However...

For a 5 gallon batch with a 90-minute boiling time, you'll need a start boil volume of about 9 gallons.

It's a technique that started in Australia where you pour the boiling wort into plastic containers, filling them completely and at the same time sanitising them, then leaving it as much time as needed to drop to the desired temperature. Some people using this method may leave the wort there even...

That's what I'm talking about too. Of course he'll be using the same gluten-free materials he used for the original wort, the final beer being, consequently, gluten-free.

Dextose is not the answer. Yes, it will raise your OG, but it will be fully fermented into alcohol, the beer will still be light-bodied. I don't know much about gluten-free beers, but the only thing you could do is add some malt fermentables diluted in as little water as possible. This will...

You can find the answer to that using this simple calculator: http://www.mrmalty.com/calc/calc.html

Happened to me to, but after bottling. I primed 13L of hefeweizen with about 150g of raw cane sugar. I have to get the beer really cold before I open the bottle, or else half the beer gushes out. I don't think I primed with that much sugar, and it's definitely not an infection, the beer has...

Excellent answer! I'm going to do it this way, changing only the yeast type, where I have chosen to use the Wyeast 2308 Munich Lager. Thank you very much!

I'm reviving this topic. Could you suggest an all-grain or partial-mash clone recipe for this beer? I'm mainly concerned about the hops. Should I just use German hops like Tettnanger I'll be fine?