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Hey guys. Im at a loss at the moment hopefully someone can get me straightened out. just started doing mini batches, of about 10L in size to experiment with some recipes... this was my first try, (doing an APA). i calculated my water and recipe to come out to a final volume of 10L. did not...

ok I have actually found a 6mo. old tet, and hollertrau, in my freeezer which seem to have a brighter aroma still than this thing......:mad:

Hey guys im in Hungary, brewing away, picked up a few ounces of Perle Hopps, but it seems to be an off green almost into a brown color with a faint smell to them... I have yet to brew or encounter all different hop varieties, but this seems a bit old to me if not off just yet.... I mean i...

yes. I have a digital ph meter, and i usually test with strips as well. I am going to use i think 50/50 ro with bottled water from the store to see how that works out. I just thought that i could just use a filter and get away with using my tap water...... but you dont even need tests to know...

Im starting to believe that its my water issue here. my actual process is this... I biab. I have a 20 L stock pot. Which gives me about around 13L after boil. I usually have something like 9L of water to mash with and another 8 or so to sparge my bag with.. I get 80% eff this way. I would...

thanks guys i will deff try and use all new equipment to see if that the problem... but i have never had gushers..... isnt that also the sign of infection....or by not having any wouldnt that tell me its not infected... by the way for my 12-15L batch i add one dry yeast packet...

ok I have jsut tried my most recent beer that has been in fermentation for about 2 weeks and only one week in priming at 22C. and its carbed up 60 % i would say, and it tastes great...... no sourness. I would drink it as is..... SOOOO the big surprise I think is that i did not add but maybe 2 ml...

WOW im really sorry guys , but I just got a day off and im responding. Its really nice to see people wanting to help out. ok here goes. My general process.... I make small batches of about 15L over the stove full boil. the types of beers iv made were wheats, cream, English ales and one milk...

Hello all. I have been wonder about why my beers take so long to mature. and stay too sour... My biggest problem is that my beers taste very sour! I bottle my beers.... I keep hearing people say 3 weeks at 70...... and I have seen the videos of the guy trying beers at different stages...

thanks, i was guessing i could do that. o by the way im trying to get weyeran to send me a comparison chart of their malts. I figured if it comes from them then I take their word for it... has anyone been able to get ahold of such a chart from them... or aanything...

well im am trying to crank out some recipes from Jamils book, but a lot of them use crystal 120. the problem is I cant get anything that high in Hungary.. i can get something close to crystal 40, caraboheam which is like crystal 70-80. or special B. what can I due to supplement the...

well that makes me feel a little better. i have to get better at storage and cleaning after im done...:o do you guys even use the spigot if you have one.... i always use a hose to rack into my bottling bucket, that is the only bucket im using the spigot on... im going to just buy new buckets...

hello, well I just checked my wheat that has been fermenting in the basement for a raspberry wheat. I was going to go and rack it to secondary and add the raspberry puree, when I noticed that the spigot on the bottom of the plastic bucket had mold on it....!!!!!:eek::eek::eek: I opened the...

cool thanks, im prety limited on yeast here, i can get us s05 and 04, Nottingham, and some other dry yeasts from fermentis.... thats about it. no specialty yeasts.

its a bucket for 20 L and i only ferment about 12L so plenty of head room. I cant get liquid yeast here in hungary so im stuck with dry for everything.... saf ale s04 s05 and Nottingham are what iv been using.. should I use a starter... since im using such smal volumes. I figured my dry...

Hello. I was just wondering.... after a few batches of beers that I have made, I have yet to see any krausen on top of my beer during fermentation. I do get a thing ring of krausen left, but I have seen all of these pictures on here where people have these thick krausen.. and even needing...

hey just a queston to all the biab brewers about their bags. I just had mine made... well by my grandma.:o it fits perfect!! my questioN is how much water is it supposed to hold back in the grains when I lift the bag out. I feel like I might have gotten something too fine of a mesh. when...

o i think from what i can tell beersmith is telling me that my extra sparge water that it tells me to add ...even thooo i selected single infusion mash no sparge, is to make up for grain absorption... correct.....not sure if thats right it seems a little much for 4.15kg of grain to absorb 5.6l...

Hello. all. just to let you guys know im abiab guy. I have been switching to all grain for a few batches now about 6. and I cant seem to get my efficiency up when i do the beersmith eff. calculator it always adjusts my efficiency to around 50 percent. I just did a small brew just to see how...

thank you for all your help. i will try and tinker a bit. i did my very first batch by using a rolling pin to crush my grain.....lets just say after 2 hours NEVER AGAIN:......haha... I did however just find an old cast'iron hand cranked grain mill at my grandparents house that they used to crush...