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Hi, I'm planning to do an APA with only columbus hops. I've heard that columbus' aroma is piney, it is also described as pungent (what does that mean?). How much should I add for dry hopping 9.5 gallons of beer? I plan on using 0.7 oz at 60' and 0.7 at 15'. Then dry hop it for about 2...

I would go for the "artificial" way (i.e. 5.2 stabilizer and stuff) if I could. However, down here (in Brazil) we don't have specialized shops for homebrewers and as I'm not a chemist I'm afraid of going out buying stuff on my own. That's why I'm interested on acid rests, even if they take...

Hi, I've been reading about ideal water pH and I'm worried that my water is too alkaline (pH 7.8). I don't have the chemicals to modify this, nor the desired to add chemicals to it. Back in the old days when brewers didn't have all this knowledge about water chemistry they were able to make...

Hi, I'm thinking about dry hopping an Ale with northern brewer pellets. How does dry hopping affects the beer aroma and flavour? Is it possible to add the bittering hops at 60' and eliminate the flavour and aroma additions during the boil, then dry hop, and achieve the same results as...

Well, Weyermann does publish some info on their cara* malts. I think the better substitute would be the caramunich III, but I can't find this here. I have to choose between a lighter caramel malt (20~30L) or a darker (120L), there's no in between :(

Would it be OK to use caraaroma as a substitute for crystal 60L? I've read somewhere that it is like crystal 120L, so I thought that maybe if I use just 0.25 lb it would do the trick. However, I'm not acquainted with all these malt varieties, I'm afraid that caraaroma may impart a different...

Thanks for the suggestions Hammacks. The local maltser advertises the following as "specialty" malts: Vienna, Munich, Organic Pilsner, Melanoidin, Acidulated (ph 3,4-3,6), Smoked, Wheat malt, Wheat malt dark, Carawheat, Organic wheat malt, Rye malt, Roasted wheat malt, Roasted spel malt, Carafa...

I see, sadly malt extracts are very rare here. I've heard about only one guy importing muntons extracts. The brazillian homebrewing community is too small for this kind of business I guess :( Grains are easier to get directly from the producers. Thanks for the advice :)

Thank you for the replies :) hammacks is right on his observation, I'm not looking into lagers at all, at least not for a while as I'm not able to do temperature control yet. I wasn't aware of this difference between pale malt and pale ale malt, I thought they were the same. What I'm...

Hi, I'm just starting to research how to homebrew beer, so I apologize if this question sounds too obvious. :confused: As I understand, malt plays a very important role on the final product. Most of the recipes available asks for 2-row pale malt, which is the most common (at least on north...