Search results

Após o priming as garrafas devem sempre ser mantidas na temperatura de fermentação especificada de acordo com a levedura usada na sua cerveja, geralmente de 16 a 22 graus. Ela pode demorar de duas a três semanas para terminar de carbonatar. Após esse período pode devolver à geladeira para que...

Ja pensei muito em cultivar, mas acabei desanimando depois de ler sobre algumas necessidades dos lúpulos para crescerem e serem produtivos. Segue um trecho dum artigo de Ali Hamm: "Hops grow between the 35th and 55th parallels; locales outside these latitudes will not provide sufficient day...

Caso o manifold fique solto no fundo da panela e seja conectado à válvula de saída através de uma mangueira flexível, de silicone por exemplo, eu não recomendo utilizar os furos para baixo pra otimizar a utilização do liquido ou seja lá qual for o propósito de deixá-los para baixo, pois os furos...

Sensacional o 3 tier! Queria um desses, acho 10x mais cômodo do que ficar com bomba pra lá e pra cá!

What city are you in? I'm in São Paulo.

I usually aim 5-7 days before the end of the cold crash phase then 3 days back @ fermenting temp, then bottle. I dont give it a two weeks time to avoid grassy or hoppy foot odor. btw does anybody has dryhopping pdf material? I need to review some stuff.

Usually I prefer not to use simple sugars at any stage except priming, so I belive I'll be aiming for 10.5 right on the primary fermentation and see what happens then. Yeah...it will be always a risk. I'm convincing myself to buy a 50L conical fermenter before september this year, no more...

Nice! :mug: Should I replace the standard airlock for a blow-off for higher output of the Krausen?

My "cobrewer" has the same fermenter as I and 10 gallons is just about what we are using nowdays and we had no problems so far with a DIPA and Strong Scotch, this is why I was wondering if I could get closer to top it, maybe get close to 10,5 gallons and not clogging the airlock or blowing the...

Wow this is sooo beautiful! Congrats!

Hello everyone. I have a 45 liters fermenter and I would like to maximize my batches volume. I know it depends on various factors such as style and yeast and I know that I could blow my fermenter in case of overstuffing it and I dont know how big the Krausen could get. This is what I use...

Hello everyone. I brew with a mate once a month for a year already and I'll be finishing the purchases of the equips in a coulpe of weeks. Couple of 68L pots, dedicated stove, fridge with precise temp control, 45L fermenter basically. First brew alone will be in the next month. Wish me...

I hope you get an upgrade asap. You could buy a used fridge and use a TIC-17 controller. The total cost of this new upgrade would be ~400 reais. Cheers!