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sound cool let me check that podcast let see those killers

yes, this is very interesting, maybe this week i will have some extra time to make/do a test and see what happens

sucrose is a dissacharide sorry (1 molecule of fructose and another of glucose)

ok and i guess you use dextrose or table sugar to carb your brews dont you?

Nice it seems a hard work i have found a pdf file from the bruery and they give you tips for fermentaations of high gravity beer, very interesting, my only doubth its about contamination because i watched this video where the guy opened a black tuestday and for me it showed signs of...

what about mashing it at 140-144F? to make the wort more fermentable? or any hint to get a beer with a simple fermentation at 16-18% ABV alcohol?

what yeast have you used??

Yes so they recomend an starter for sparkling wines but i dont know to much about sparkling wine i dont know what situation affects the performance of the yeast when you use it for sparkling wines maybe there is a difference between normal cider,wine to the sparkling wine. But i have made...

interesting so basically in your case the yeast was still carbing the cider? thats why the cider came out?

yes its quite tricky that description (from the website) here the link: http://valleyvintner.com/Merchant2/DataSheets/Yeast/PASTEURCHAMPAGNE.pdf :cross:

have you ever brewed with some more esteric yeast? like s04?

Well i got some packages of red star pasteur champange dry yeast, they said it cant be used for sparkling wine because the yeast it doesnt floculate well. But i want it to use it for beer high gravity beer but my doubt is that an sparkling wine has CO2 as well the beer has CO2. (i want to...

Cool i just went to theirs website they have a nice range of items and the hops are cheap! i will have to make an order :ban: thanks!

oh okay that right, i used the columbus hops for bittering and for aroma the magnum gr so the profile could be more european :D

I guess they have quite the same ratio of lovibonds, and the website of weywemann says that Carafa I has or imparts some cofffee notes. But what experiences have you got to impart a nice coffee flavor with malts? i ordered coffee malt from highgravitybrew but i guess its going to be...

i will make some changes in the recipie, in my water profile, in my sparging,in my cleaning(overnight cleaning i will do) rinse with bottle water, maybe i will switch the sanitizer to iodophor(to change it for the criters) i was in a conference with the head of production of new belgium and he...

guys going back to my notes in January 2010 i brew a beer with 33% wheat and i used s-33 yeast it was winter and the beer came up with no clove flavors. In February 2010 i brewed a pale ale with 91% pale malt, 5% caramel 40 and 4% meladoinine malt, i used US05, beer without clove character...

interesting that there are some reports about us05 . The cream ale you said at what temp did you brew it?

yes i have three books the problem is the space,the hot climate in my country and hot summer :D maybe i have to get a small and cheap jacket fermenter (a controlled temp room it seems expensive :drunk: but winter is coming :ban:

for example i brewed a pale ale one friday, next day i brewed a robust porter in 2 weeks i bottled them, the pale ale tasted great and porter too i bottled first the pale ale 50%pale malt-50%wheat malt,next day the porter after 2 weeks carbonating the pale ale tasted clovelike and robust porter...