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Sound like a Belgian wheat beer, called a Witbier

Human arm + long plastic spoon = Whirlpool arm. I place wort chiller in 15min before end of boil. End of boil I stir till 160F - 165F and then add hops and carry on stirring. This is not a perfect circular stir due to wort chiller but helps cool wort quicker and stir in hops.

California Common

BIAB ?

Sanitized water. I have even on occasion used vodka.

Mangrove Jacks M66 - Hophead Lalbrew (Lallemand) - Verdant IPA SalAle (Fermentis) - S33

Brewing Belgian IPA this weekend. Batch size; 21 liters OG: 1.058 FG: 1.010 4kg Pilsner 1kg Vienna 0.5kg Wheat 0.5kg Aromatic 50g Magnum @ 60 Min 75 g Hallertau Smaragd @ 10 min 100 g Southern Passion @ Flame out 100g Cascade Keg hopped. Yeast: Mangrove Jacks M47 (Belgian Abbey)

Drink to much for this to happen, oldest one year.

You could roast your own, just keep in mind it is not precise, but should get you in the general region of crystal you looking for. I have done this many times, mostly to make medium to dark crystal malt. Roasting Malts In a pot add 1kg (2.2lbs) uncrushed pale malt. (You can add less if you...

Yip, that is what I use, I see it is called a mesh strainer, wife refers to it as a sieve.

Relax all will be fine.

To cold you need to warm it up, do you have an electric blanket, wrap ir aroung the fermenter.

No hop pellets. It works been doing it for several years.

Thanks will look into it.

Normal kitchen sieve typically used for sieving flower when baking a cake.

When transferring wort from kettle to fermenter I use a sieve to collect hop material. For dry and keg hopping I use a stainless steel 300 micron dry hopper. Over the years of brewing I find this works best for me.

After many years of brewing I use my taste buds to gauge bitterness. i.e. If a recipe called for 30IBU I will brew it for 40IBU, as 40IBU is equivalent to 30IBU for my taste.

I have not been kegging for long, started end of November last year. Recently got my second keg. (Corny kegs) So I used the formula. Beer line length = (keg Pressure -tap positive pressure - (height/2))/ resistance height = tap height above keg resistance = resistance of beer line. ( tap one...

I do not purchase any commercial beer, only drink the beer I brew. Brew batched with final volume of about 21 liters, Keg 18 liters to corny and bottle the remaining which I take with when visiting friends etc. The only exception is when we go with friends to the pub, which thankfully is not often.

I use about 300 pounds of base a year and order in 100 pound quantities. Keep around 20 pounds of Munich, Vienna and Wheat which lasts about a year. Roasted, specialty and caramel I keep about 4 pounds of each. I usually have about 10 pounds of various hops.