Search results

Oh. Thanks for the friendly slap on my fingers, I admit to not knowing these more recent findings. I will stop perpetuating this myth, then. Thanks!

It will be just fine. You could cure it for up to a week, and then it lasts another week or so if kept in the fridge. Take it out of the curing plastic bag, pat it dry with a piece of kitchen roll and put it in a new, dry plastic bag. In Sweden gravlax is an integral part of the Xmas...

Rufus, the Swedish Vallhund ("Västgötaspets" in Swedish).

I'd say bottle right away, don't let it sit another week, the risk of autolysis is still there. Instead, you could make a hop tea and use in your priming solution. Add a few grains of dry yeast to ensure you'll get some carbonizing fermentation in your bottles, in case your original yeast...

IKEA has been a part of my home ever since I started living on my own, well even before that, there were a few IKEA things in my mom's home. I live in Sweden and IKEA permeates the Swedish homes to an extent that you wouldn't believe. It's cheap (or maybe I should say "inexpensive"), well...

Wow, 9.8% ABV is a bit on the heavy side for a London Porter IMHO. That sounds more like it's an Imperial Porter. http://en.wikipedia.org/wiki/Porter_(beer) "Early London porters were strong beers by modern standards. Early trials with the hydrometer in the 1770s recorded porter as having an OG...

I brew to seldom (or drink too much, depending on who you ask), and therefore when my pipeline runs dry, I have to buy my beer. Also, I find it interesting to try out new beers, yesterday for example, I had Lagunitas Maximus.

Yesterday, I bottled my Xmas Porter ("JuleJävel" app. XmasDevil) in 25cl bottles, and then I could again use the 10L fermentor for a nice IPA - single hop (Tomahawk) which I promptly baptized "Stridsyxan" (app. BattleAx). I used the first runnings for this IPA, and then with the help of a side...

For use in wine or mead it is not only ok, it will probably bring a better yield, largely due to the fact that when the water in the cells freeze, they crystallize and gnaw holes in the cell membrane. This in turn allows the juices to flow, as it were, freely into your mead or wine when thawed...

Google is your friend: "COMMERCIAL DESCRIPTION Imperial Brown Ale. Aged in maple syrup–bourbon barrels for 287 days in the caves beneath Grand Rapids. Crushed cashews are added into the fermenters and the barrels—and you won’t doubt it when you try it. " Now how hard was...

Hi Kevin, Another Swede here. Living in Gothenburg and homebrewing since the last five or so years. Took the step to AG and BIAB two years ago and haven't looked back since. So, Sweden is that much better, huh? One gets kinda home-blind I guess...

Hi and welcome! Cat poop in your hops, huh? Well it could be that. Or it could be this. From the description: "Our Hops Hash is the resin collected from the harvesting machinery during harvest, and Has high concentrations of lupulin and other narcotic like chemicals that when smoked produce...

You could lower the temperature inside the fermentation vessel doing this: Put the carboy (or whatever you are using) inside a water tub with cool water. Wrap the carboy in a large enough t-shirt or towel or something that wicks up the water from the tub it stands in. Check everyday to make...

Not sure about a lot of things, but here goes: From what I could see in the vid, they use water from plastic carboys, right? Is it normal in the US to use these for your tap water? Or is it just a simple way for the kitchen staff guy to transport the water from the tap to the pot? Or is it...

Yup. Mini-BIAB and Maxi-BIAB are a few of those, for more info check out the BIABrewer forum section...

I have mixed strains of yeast. For no other purpose than to get enough yeast cells. The beers have turned out fine, but I am no super-taster. Maybe it abhors some of the purists, but I don't care. As long as the beer turns out fine, what's the big deal? I didn't mix a lager yeast with an ale...

Bumping this one cause I just found it. Very interesting article in that link to NY Times! I bet those aldehydes occur in the following too: 1. Patchouli (smells like mould to me) 2. Tea tree oil (yuck. Just short of making me throw up) I hated cilantro with a vengeance, before my brother...

BIAB, for simplicity. I turned allgrain BIAB about a year ago, mainly out of stinginess, I had spent all my beer money on a big urn and a mill... I hate cleaning the bag, and it does make a bit of a mess when I manually lift it up to drain. I'll soon turn my garage into a brewery and then I'll...

I got an old fleece jacket that fits around my urn. I close the zipper and put the hood onto the lid, wrap the arms over it too. Works just fine.

Unfortunately, this one's already taken, otherwise it would have been perfect for your "Anniversary brew":