Recent content by waterturtle

Once boiling is finished it always advised to cool the sterile wort as fast as possible to the temperature suitable for yeasts. The fast wort is cooled, so less it may be contaminated with unwanted bacterias. On the other hand, brewing German wheat beer types, always advised to whirlpool the...

The "speise" idea was an advice by that recipe that i used. The recipe was based on the Germany Beer Purity Law, where you can't use any sugar. If i get it right, then many brewers do the same tricks, just instead of adding wort (that was previously freeze) they simply add fresh cooked wort...

Need advice of all grain experts with the problem i have: there is too much foam ( and CO2 ) when i open bottles. The beer taste is good, just too much foam. This topic was heavily discussed, but still need to figure out few things as the explanations that i saw were not relevant to my case...

I am new to beer brewing, so my apologizes if asking something obvious. I got Bielmeier hydrometer that has scale from 0 to 20. Assuming I measure at 20 Celsius and no corrections are needed.(according to my hydrometer) How to read this scale from 0 - 20? I mean 0 is water, what does other...