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I'm not happy with priming the beer. It takes a long time, over 6 weeks to clear out the diacetyl it produced during refermentation. Next brew I'm gonna add yeast and sugars to condition the beer to see if it changes anything. From what I heard it speeds the process and while the fresh yeast is...

I'll start with 1:1 on the beginning. With other ratios should there be any other procedures ? Or just make sure to blend it well together ? Also, Gose will have some lactic bacteria in it ... I guess the bacteria will continue to infect the blend. Next question comes to mind, what would you...

Hi all. I wonder how to proceed if I wish to blend two different beers. Should I just mix them just before the priming and bottling ? Should I mix them and then let them rest in a fermenter for a while ? Any ideas ? The project would be to blend a Gose and a Belgian Blond.

I use mineral water with a low ph. No tap water. The yeast taste is only an issue in the aftertaste and while warming it's getting worse (obviously). I don't take exact temperature reading apart leaving a thermometer close to the fermenter. When it comes to yeast I rely on the shop that it's a...

I rehydrate the yeast in a "whatever" temperature I have my water. I use mineral water with ph6,2 but I must admit I don't check the temperature of it. it's usually around room temperature.

I pitch at about 63°F. Then it's the room temperature. But I put it in quite a cold room where I have around 65°F. It vary a bit though. I usually leave it to ferment for about 2 weeks (for IPA) and then do a week in the secondary for clearing the beer and dry hopping. I never to the cold crush...

Hi all. I wish to do a clean tasting IPA (for example). My beers have well improved since my first batches. But still I get a strong yeast flavor going a bit bitter on the end. That doesn't really bother me in my Belgian style ales, although I would prefer them to have a better aftertaste. I...

Hi all. I have a Braumeister and I really enjoy it but I can only brew max 15kg of grains for a 50l batch. That gives me max 1,060. I heard that there is a way to brew for example a RIS in that thing. Double Mash. These are rumors because I can't find anything well documented on this. My...

Honestly not sure yet. I wouldn't mind it to be moderatly sour with dried fruits, cherry and chocolate thing going on that I would lift up with dark grains and maybe vanilla. Anyway the sour profile doesn't have to be too funky or peated. I would settle for the wood like and lether background.

I use dry yeast most of the time. I used liquid yeast with a activator in it without doing the starter and it worked OK but had to use 4 of those packs. I wish to do a real yeast starter for 13gal batch and all I find are tips for small batches. Would you mind giving me some tip or...

Thanks ! So you say the results weren't satisfying hein ? Shame. Would you recommend any other Belgian sour that can be done in 6 months ? I wish to participate in a homebrew competition and one of the styles they ask to do is a Belgian Sour ... but seams they might be a bit off track.

I appreciate the response. I don't need the Brett flavor to go to far. And ...I have a carboy. I still wonder if there's a way to do it in 6 months. Let's just imagine the world ends in 6 months and I want to drink my home brewed Flanders Red.

Hi all. I wish to brew a Flanders Red and age it in oak barrels. I was thinking brewing a red ale and pitch it with Brett and lactic bacteria and leave it for 6 months in an oak barrel. Anyone had any experiance with it. Can this be any good ? Will I have to blend it with a sweet beer ...

Really great stuff guys. My batch turned out without that sulfur I had in mind. I think it's the tap water that did it (and of course the temp). My new batch is with low ph (6,2) mineral water (low on minerals). Although I did not dehydrate the yeast, just sprinkled it on top of the foam...

Good info! This batch that I brewed this Sunday was with a mineral water and I have no sulfur as last time with tap water. Although it's still yeasty and a bit corn like. It's also very young and I suspect the yeast is stressed since I haven't rehydrated it.

I have the stainless one from Braumeister. Why ? Soon going to check the fermenting wort after two days if there is any sulfur aroma/taste like the last few times. Just to add that this sulfur was detectable from already in the beginning of the fermentation and it stayed that way till the...

I will try that too. I only wonder even if they get into the wort wouldn't they get released while boiling as DMS does ?

…and what do you mean partially uncovered ? I use a submerged chiller so it is uncovered ?1

I do my best to cool quickly. I drop to 140 in couple of minutes. Then it's longer but hole process doesn't last longer then 30 minutes. I was suspecting mashing errors but couldn't imagine what exactly. This time I will mash at around 150°F for 90 minutes only and then sparge. This way I...

I'll buy the mineral water for tomorrow's batch. There is one decent and cheap with ph6. I don't know if I have US-05 left. Any other reference yeast you propose ? And is it normal I can't get rid of the fermentation smell from plastic fermenters?