Recent content by trigin

I found this table from "Brewing Science and Practice". Problem solved!

Is it wheat used for brewing? How many ppg do you consider for it? Cheers

I was trying to find a good value for unmalted wheat but it is difficult! On brewer's friend it states that raw barley is the same as torrified wheat with 36 ppg The fact is that it's not specified if the extract value are "as is" or on a "dry base" which makes a huge difference. Unmalted...

I think that the headspace should be enough... If you want to be sure with some antifoam you will sleep peacefully :)

Thanks guys for your replies! You confirm my suspect on the bad hop...maybe it was good when harvested but who knows how is it carried on the other side of the ocean and if the temperature is always correct. When I bought it I put in the freezer vacuum sealed but if it was already...

2014, I bought it in October. I live in the UK so it's a long way from the west coast of the US to here...and sometimes homebrewers don't have the first choice of hops

Hi guys, I just brewed a mono hop Amarillo Pale Ale. I used the same recipe with a Mosaic Pale Ale and the result was excellent. Unfortunately I am not so satisfied with the Amarillo. When I tasted the beer I felt a grassy/woody off flavour and none citrus/grapefruit aroma. The process was...

Pretty old topic....but some questions return.... I bought a Young's Fermenter and I found the same suggestion.... Any experience?

Wow! It's amazing!

Hi Guys thanks for your answers Magnum is not that bad and I don't care too much about bittering hop... using cascade for bittering I think it is a bit wasted...it is just 6% AA and you need to double the quantity to have the same IBU. If you want to stay in the same family maybe Centennial...

I bought the mill one year ago and since then the consistency in the efficiency has improved a lot. I set the gap at 0.7 mm (0,03 inches) and with a no sparge method I reached mash efficiencies of 82% (with a low gravity beer, 1040 OG)

Hi guys, yesterday I brewed a pale ale. The recipe is inspired to the Orange Pale Ale of blacklab. I put some pictures on Facebook and some friends commented that the quantity of cardamon was too high and that 1 or 2 seeds were enough. Now the beer is done so I have to wait and to see how it...

Hi Arbadarchi, this is the recipe...if you have other questions don't hesitate ;)

Mosaic Pale Ale

Unfortunately in Italy we don't use carboys and plastic fermenters are the most commons I know the tube is too small and the risk is that is clogged by yeast and other stuffs Anyway I hope the most active phase of fermentation is passed away. By the way the content of the fermenter is...