Search results

Thanks! This is the first try for me brewing this kind of beer so simply but so complicated to balance. I think it also depend a lot on the FG, because if it ends on 1.007, the risk is to get a really too dry beer! And with > 30 IBU the bitter may be too harsh. Sorry for my bad English 😅

Thank you very much, just finished brewing it and got 27 ibu, and I go for an ABV 4.9%. I also aimed more at a bitter like that, the only thing that scared me was the bu / gu ratio that approached that of an IPA. However thanks again

Okay now I put all Willamette in Flame out so and reached 27 IBU, and ABV now is 4.9%. BU/GU is 0.6, isn't it too much high for a simple blonde?

Hi everyone, I'm searching for a simply but highly balanced recipe in maltiness/bitterness. The doubt I have is about IBUs. Here's the recipe: 50% Pils 35% Pale ale 10% Flaked wheat 5% Munich Hops: @ 20 'Willamette (2 IBU) @Flame out 15 'Citra (9 IBU) @Flame Out 15 'Topaz (13 IBU) OG...

Hello everybody, first fermentation in keg. Actually I'm fermenting in a keg with a blow-off tube, during cold crash I'm gonna put 2-3 PSI, then I'm gonna referment in bottles. Question is: when can I take off my blow off tube? At the end of fermentation or a little before? And from the moment I...

I think you're right, it's also a test, to see how long shelf life is extended! Many studies have shown that even with bottle priming most of the o2 remains in the bottle, the yeast is able to consume just a part of it. Being the gift for my degree I wanted it to be perfect :D

I have it!

There will be always active yeast to restart the fermentation in the bottles, if the cold crash lasts a few days. mainly I do it just to sediment yeast and various impurities and make the beer clearer. unless the cold crash lasts for weeks it never happened to me that the yeast didn't start to...

I am bottle priming. I end the fermentation in the keg, cold crash, and then bottle from the keg. In the bottles I put a solution of boiled water and sugar, as normally

thanks for your suggestion! many say they give a hit to the bottom of the bottle to make foam, so should it be done after filling the headspace with co2?

It's not a problem for me because I re-ferment in the bottles, with the classic sugar! I don't put carbonated beer in the bottles, also because the yeast will eat the remaining oxygen.

Exactly, I write from Italy so sorry for my english! Yes i have. I think I'll put the empty bottles a couple of hours before bottling with the keg at 0-2 C° I only have the "picnic" tap

Hello! I have two Co2 cylinders available, but only one keg. I want to bottle (first time from keg) for a graduation gift, but I don't have any beergun or similar items available. The beer will referment in the bottle, but bottling without precaution I think would remove all the advantages of...

Hi everyone, I am planning a Belgian pale ale with an American (light) hopping. For the grains I thought of pilsner + caramunich III. For hopping, I thought of Motueka and Nelson Sauvin, what do you think? Which American hops are most suitable for this style? Have you ever tried? Pls don't kill me

Okay now I'm confused. I calculated how much lactose I should add to reach 1.009 (from 1.005) and the result is 200g (1/2 lb) what I have to doooo

The problem is I do the priming directly in the bottles. So I have to add the right amount :D Maybe 75 g?

I can only have lactose, but I'm not sure about the amount. I think I would go on an FG of 1.009. Maybe 1/2 pound for 18L batch?

Good evening, I brewed a session ipa OG 1.039, but unfortunately, by mistaking the mash temperature, it had an FG of 1.005. Tasting it, it is completely without body, the bitterness (BU: GU 0.77) is not at all balanced, too dry and there are no points of density to give it the right body to...

Hibiscus blanche!

but when i opened the fermentation chamber the fermenter was not in pressure, the positive pressure began when i put the tube in the jar with the liquid