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Hello, I have a small question: as we all know, different temp gives different effects with the same yeast strain. I have started to do both the primary fermentation and the secondary bottle fermentation at the same time - and I only have 1 chamber. currently, both beers use 15C as...

Then this shall be done :D Thanks for your help guys.

Sounds good with the hops. I really heard that hops should be barely detectable, but wasn't sure how little I should add. Guess I will make is a single hop addition (besides bittering) somewhere around 10 minutes, to get a bit of aroma, and a bit of flavor. Guess I would use something like 15G ...

Hello everyone! (tl;dr - recipe in the end, please comment! and thanks in advance) I'm new to brewing and am preparing for my third brew. For this one, I want to try a darker beer. In my country, the go to dark beer is Guinness. And I do not like the taste, or the bitterness. From my short...

Hello everyone! I only have dry yeast in my country. But now, I get to go to Prague for a week for a vocation, and I hoped I can obtain some cool new yeast there! So I have 2 question: 1. What yeast should I try and get? I am new to brewing, I will just get some things to try for later...

relax drink whatever has a callsign of beer? :D Lol you guys are correct - more waiting, less posting!

In case you guys want to see how it is today: Just a bit of turb at the bottom(not visible in img) - very hard to see it, but you can see it if you look from the bottom of the vessel. I poured this out of the valve in the lower part of the bucket today's morning :]

thanks everyone :D

I am equipped to "cold crash", as we call it here, and I did that on my previous brew (was 8% alc. vol Belgian blond ale). It was left in the fermenter a total of 10 days, and came out epic. I'm going for a vacation next week - so its either I bottle on Monday or Sunday, which means 8-9 days...

Firstly, I'd like to thank all of you for your help. This is an amazing forum. Secondly - you say that 48 hours are required for the yeast to "clean up after themselves" after fermentation is done. Fermentation was done in 2 days, plus 3 day to clean up - total of 5 days. So why 10-14?

So fermentation is done when gravity is low and stable. But we leave it in there for 1-2 weeks so it can clear out. There is no way to know it, without opening the lid. It is reasonable that it will clear in 14-21 days total - just to sum up everything. Correct me if I'm wrong, and if I was not...

Hey everyone, Last Saturday I breaw an ESB, with some S-04 yeast. The fermentation was incredibly vigorous and FG of 1.014 was reached in about 36 hours. OG was 1.063. Now, I know other presses need to occur in the fermentation bucket before the beer is ready for bottling (second fermentation...

Thanks a lot for the info :]

Thanks for advice. Hopville calculator says 13 SRM with chocolate, and 11 without. I can not roast at home - I do not have a mill (I cant roast grist, can I? ) Could you guys explain WHY I should change the grains to this or that? It could be really educational for me!

Thank you for your help :]

Grain bill: Name Amount Crystal 20 L 0.25 (1/2 pund) Crystal 80 L 0.125 (1/4 pound) Carapils 0.2 Chocolate malt 0.1 Pale Ale Pearl 5 I left in the chocolate malt (even added a few grams), because the low amounts of crystal lower the SRM drastically. And I really enjoy the amber color :D Do...

Hello everyone! My name is Avichay (A-vi-CHAY, in case you care :] ), and I'm a new brewer. I actually started with all grain, and made a La-chouffe clone, which was EXCELLENT! Everything went very well with it. In fact, it went SO well, that I gained the confidence to go ahead and try to...