Search results

Tipopils is the one example that comes in mind: Tipopils – “Know Thyself” | Birrificio Italian Pilsner - nowadays - refers to a Pilsner which is usually dry hopped, but still keeps its " lager " qualities by being clean, crisp, refreshing.

Yes. The shop sells only in 5 Kg bags, so if you really wanted, you will pay handsomely for it, but will last a bit: https://brookhousehops.com/nz-riwaka-987-p.asp

Now that I've also tried the new Verdant IPA yeast ( and will be using again soon ), the NE yeast is less estery, but not neccessarily a bad thing. I'm off the NEIPA train, but I do brew IPAs once in a while. The batches made with NE had a bit of a sharp-ish bitterness, although IBUs and...

I just think brewers have found their sweet spot with blending lots of wheat and oats and crystal malts to get the body and mouthfeel, and the colour they want. You can use 100% Pilsner malt and still get a hazy beer, with good mouthfeel and body, as malt choice is not the sole factor that...

Hello there! It will help a lot to take us through your recipes, mash temperatures, pH, yeast choice, yeast fermentation temperature, packaging ( bottling/kegging ) practices. Caramel flavours could be from malt, lack of hop balance and oxidation, although sweet caramel flavours would be...

I'm brewing a Double Mash Weizenbock with vanilla and bergamot orange and a Triple Mash Imperial Pastry Stout. I will not sparge these beers, so I thought if I sparge all the grains from each beer, will the runnings be enough to brew a small Wheat Pale Ale and a Dark Lager/Tiny Baltic Porter...

149F/65C is fine, but I know that brewers do mash lower than that. I remember seeing Cloudwater, somewhere when they started their DIPA, they were mashing at 63C/145F. That coupled with some sugar and a healthy fermentation, will definitely reach higher attenuation. Body will suffer, but then...

I think it will work well. You can push its attenuation to around 78-80 ( hopefully - it is also what the brewer from Verdant stated ) by mashing low and adding a 5-7% simple sugar to the grainbill. It's ester profile will round up the hop profile, so I'm not seeing anything that would stop this...

I suppose the yeast might be a lower attenuator, but it seems contradictory with all the info Lallemand has shown on the yeast. It also feels like they have been pretty transparent ( or at least tried to ) about their testing and what to expect from the yeast - that shows a bit of effort. I am...

You're only at 65% AA, which is low, even with 10% GNO and 5% Caramalt and the 66°C mash. Lallemand says between 72 and 82% AA, so everything matters. I think 100% base malt, 63-64C mash and some 5% simple sugar would get you to 78-80%. What is " hotter temps. " after two weeks?

15 years old is not old. My grandparents had smaller vineyards ( between a quarter and half a hectar ) and they had vines that were 25 years old. Sure, it depends on grape variety, so probably some will last longer. Make sure to sort your grapes out: throw away moldy, completely dried out...

Late harvested grapes will contain less water and more sugar, so the amount of fructose is higher. This is not a bad thing. You can still press the juice/must out of them and use it. You will probably be a bit short on liquid volume - or just be prepared for a slightly higher ABV. As for your...

Sure I did. I can go on holiday whenever I want, so that has never been an issue. Say if tomorrow I wanted to brew or do something else than work, I can call in and say I need to do something. It's always accepted without hesitation / fuss. So yeah... I'm with you there.

Both samples look heavily oxidised, with the second one being worst. I would not use a bag to dry hop, as extraction will be poorer. Hops should go in loose. There is no need for stirring, agitating the vessel, etc. 2 oz for DIPA is far from enough. 2 oz is what I would dry hop a Light...

This are some descriptors directly from Simpsons: "Beer Styles: Light Ales, Brown Ales, Porter and Stout Malt Flavour: Biscuit Dry Sweetness (Honey/Plums), Bread Crust Usage: Up to 20% in Light Ales to enhance flavour, Up to 50% in Brown Ales & Porters, Up to 80% in Dark Beers & Stouts " I...

The combination of Pilsner with Imperial malt and the yeast gives of an intense stone fruit aroma - dried/ripe apricots - combined with a dark fruity note from the malt. At only 30% , Imperial malt is definitely intense. Next on my list ( in a month or so ) are a couple of hoppy beers, which...

When I started brewing, I did check gravity twice. just to make sure. Once I had brewed 30-40 batches, I had an idea when a beer was done taking into consideration factors like grainbill, yeast, OG, adjuncts, etc. I have been taking gravity samples since. I do however check final gravity when I...

Just looking at the recipe - it will be an ale, but not an especially flavourful one. If you wanted a more assertive hop presence, you should have used more hops. I use a whole lot more hops for German Pilsners - just as a comparison. Just shy over 2 oz of hops will not get you there. Cascade is...

Glucose is a simple sugar. Gluco-amylase will break down inaccessible sugars for the yeast to chew on, thus increasing attenuation and making your beer drier. You can go through the following links below and see if you can use any of it...

Have you tried increasing the amount of glucose and the OG for your hefeweizens? Mash high, aim for a 1.060-1.065 OG, ferment warm, underpitch 20-25% and try a open/semi-open fermentation. The regular Weihenstephaner is 5.4%. It finishes at 1.010. Their Vitus is a 7.7% weinzenbock, which...