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Thanks! My question is, do a few days of cold crash oxidize beer in a strong and recognizable way?

It is not air tight

Hello everyone! Very often, during the cold crash (20° - - - > 2° C) , the pressure drops (I think it's normal, the temperature drops and therefore also the pressure). I'm afraid the beer can oxidize, so there is enough CO2 to protect my liquid son?

Thank you very much! The beer now tastes good, so I think it's not gonna be the best brew of my life but also not a bad beer because of the high pH, am I right? So I hope it's not a big mistake

Hello everyone! I brewed a best bitter of OG 1.036 and FG 1.008. During the mash the pH was 5.6, the sparge water was at 5.5, and that of boil / post boil unfortunately I forgot to measure it. Now, after a week of fermentation, with OG stable for three days, I find myself with a pH of 4.65...

I'm not in a hurry at all so I think I will give other three days conditioning at 20°C

Okay OG was 1.037, with a predicted FG of 1.010, Friday (5° day of Fermentation) was 1.008, yesterday was still 1.008. Can I cold crash or maybe is it better if I wait few days? A week seems to short but the yeast has finished his work!

In a bioenological laboratory, near where I live, it is in the form of a cream, so it is neither liquid nor dry. Everyone here says it works very well, it is very active, and it has a very short life (1 month) therefore should be consumed as soon as possible. Should I do the diacetyl rest at...

Hello everyone from italy, sorry for my bad English! I have been fermenting a bitter with OG 1.036 for three days, I have used a cream yeast produced by a local laboratory, which everyone here says is very good. Unfortunately, worried that it didn't do a good job, I used almost the whole bottle...

The pils it's just to finish the storage, and maybe can help for the foam! Do you think 7% of crystal 75L would give too "sweet" and malty to the final beer or it's fine? Because at 5% it's still too pale for me

I think the beauty in our hobby is in trying, discovering, trying to go a little further. If I want a bitter I buy it from some pub, in fact I'm not asking you if this recipe is suitable for bjcp, but if from the point of view of flavors it can be interesting. Anyone can tell you what the basic...

So the idea of put a low level of ibu because of the bitter taste of biscuit malt does not make any sense? That small amount of carafa is because of the color, I earn some point of EBC and I don't want to add much crystal with his to sweet flavor

Hello everybody! What about this recipe? It's the second time I brew a bitter but the other one was awkward because of the bitter taste from biscuit (7%). I'd like to keep it because of the bready taste! 81% Pale Ale 11% Pilsner 5.5% Crystal 75L 3.5% Biscuit 0.4% Carafa Special III (for the...

In which percent? And what is butterscotch :D

Thanks! For the base I used an amber malt, then crystal, then for the roasty malt I prefered a not burnt one, so I put carafa with a bit of Cara aroma. I don't know the result

Hi everybody! What do you think about this recipe for a Mild? I have no experience in ""dark"" malts, so I'd like to try Cara aroma (2%) and carafa special 3 (1.4%)! I'd like to have a little taste of roast

Finally thanks. Guys my SOFTWARE, not my dreams calculated an FG of 1.007 okay?

Excuse me I didn't get this part, I write from Italy and it's a bit difficult to me, can you explain in other words? With "it is tart" I understand "it is a cake" [emoji23]. And what do you mean with fusel alcohols? And when does s04 give more lactic acid? However my software calculated 1.007...

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10% of grist was sugar, so I think that high attenuation it's possible! I mashed at 62°C