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Hello! My blow-off tube fell out of the jar with the sanitizing liquid, this happened as soon as the beer began to bubble i think. So the first 15 hours of fermentation have been exposed to oxygen. Can oxidation result from this? Will it effect the final beer? Can the yeast all the oxygen...

Thank you all! A lot of good ideas Of course i'im interested. If it's gonna be a girl I was thinking of an American Wheat with Hibiscus to get the pinky. I tried once and it was very good (my profile photo) Also a milkshake ipa is a very good idea but I never tried one. And also an aged stout...

Hellooooo everyone! My sister just got pregnant so I have seven months to get a beer for the birth of this baby. Which style is better for a female and which is better for a male? Give me good ideas, it must be remembered over the years!

CaraHell, CaraPils, CaraRed and stuff like that! Just Caramalt in Italy is not available. For this recipe i would like to go to with a "pale", FRESH bitter as you said, so can I go with Maris Otter, 4% of Crystal 70L and nothing else? BU/GU 0.75, E.k. Golding for flavour and Mouteka + Waimea...

Thanks very much, but pleeease can you help me with the malts in the recipe? Which do you suggest to add?

Hello everyone! I wanted to ask you a few questions about this "Manchester Bitter" recipe that I found. 20L Maris Otter 94% Caramalt 4% Crystal 150 2% a bit of Herkules for 60' E.K. Golding for 15' 1 oz Motueka Flame out for 20' 1 oz Waimea Flame out for 20' Caramalt is not available from me...

Hello everybody! I'm trying to avoid oxygen in the production of my beers. Unfortunately at the moment I am short of the necessary equipment for this purpose, so for my next "session" APA, I thought of adding hops only during the whirlpool, avoiding dry hopping! I know it won't be as intense as...

Hello! I wanted to have some opinion on how long to leave the beer in the fermenter, someone says that it can be bottled as soon as the gravity has stabilized, someone says to leave it another week can only give advantages. What are the reasons? Now I would need, due to dry hopping, to bottle...

Centennial is over, what can I put? Chinook?

Nice! Personally, I was looking for something less bitter because of course i`m afraid of the charge of the bitterness of roasted malt. So for my "session" BIPA I was looking for 33 ibu and bu/gu 0.77

Thank you very much, I'll switch the sugar with Caramunich II! 80% Pale 7% Flaked 6% Carafa 3 4% Caramunich II 2% Rauch 1% roasted The hops are okay? Citra + centennial in whirlpool, Cascade in the end of fermentation and citra last 3 days

But why Caramunich II? I tried biscuit and I didn't like it. However I think I could use a veeeery little amount of Rauch just to see how it goes, I think it could just add complexity to the roast flavor, in a little percent! I like to add sugar when I use high ebc malts to compensate the body...

Why wheat and why not Flaked oat/barley? Thanks

Hello! What about this recipe? I was looking for a "session" black ipa OG 1.044, 24 litres (5 gal) IBU 33, BU/GU 0.78, EBC 58 Pale Ale 70% Rauch 10% Carafa special 3 6% (cold steeping) Sugar 5% Flaked barley 3% Flaked oat 3% Crystal 160 EBC 3% Roasted barley 1% (cold steeping) 3g (0.1 Oz)...

Thanks!

Hello! I have another question, if the airlock does not perfectly hold the pressure, and has some vents at the base, on the first / second day of fermentation, is there a risk of oxidation? I noticed it late and only changed the airlock now

Good morning! I wanted to know if during the fermentation in the bottle the temperature has a great impact on the production of esters, fusel alcohol or other off-flavors. Specifically, my yeast (taken from local producers) has a range of 15-24 C°, fermented at 18°, I bottled it and kept for a...

Of course. And if you can taste too caramel or harshness and say it comes from O2 and not from ph, dry hopping, and other billions of reasons then congrats!

Thanks! But I don't get this part. Do you calculate the carbonation you get in your beer by the eaten point of gravity? And do you dry hop directly in your keg?

You don't know the kind of beer, how long I've cold crashed but you know it will strongly affected by oxidation. Okay. When, apart from the long-term loss of characteristics (and my beers are mostly finished in two months) you cannot describe it in any other way. Great