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I use a regular tea strainer. However, if you're dry hopping, a strainer won't help.

A week to ferment a beer is too short even for Kveik. If you are using standard Ale yeast and your beer is around 5% ABV, two weeks is the minimum. For stronger beers, it will take longer, and three weeks would not be bad. I do not have a fermentation temperature control, I do not do a cold...

Plastic bucket.

I pour the wort into the fermenter through a strainer and since then I have crystal clear beer and no problems with clogging when bottling. Of course, it also takes enough time for fermentation and yeast settling (usually two weeks with standard Ale yeasts). I have made a few beers with Whirpool...

I've been making 10 gallons of beer using the BIAB method for about half a year now, making mash with double the amount of grain, boiling it, and then distributing it in two 5-gallon fermenters. Before pitching the yeast, I add the same amount of water to each fermenter. That way, I brew 5...

I confirm that I now bottle beer with less than 1 cm of headspace and that this has significantly improved the aroma (especially the hop aroma) and taste of the beer. I have not changed anything else in my process and, for now, I do not intend to because I am happy with the results.

You're probably right. I thought it was some kind of American bath.

What is US bath? Can it produce the taste and foam of Guinness beer? Doesn't ascorbic acid enhance the citrus flavor of beer? It's just enhanced citric acid.

Just a little wider than the bottom of a half-liter bottle. But maybe you shouldn't be so frugal with money. 25 euros isn't much.

I see that on the Chinese "everything and anything" internet platform there is something for under 10 euros. It is advertised as an ultrasonic glasses cleaner.

I have that idea too. https://www.homebrewtalk.com/threads/rapid-loss-of-hop-aroma-again.735791/post-10454019

I'm thinking, instead of this ultrasonic device, it would be enough to just close the bottle with your finger thumb and shake it and cap it immediately. That would also create foam that would fill the headspace in the bottles.

I've never heard of this. It could be a long-term solution. For now, I've followed your advice and left half a centimeter of headspace in the bottles and it really works. However, according to the calculation of liquid expansion, I could have problems with the pressure in the bottles at larger...

t's a Saison yeast, but it's quite clear compared to other Saison yeasts I've tried (BE-134 and M29), and I also overpitch it quite a bit and ferment it on the cool side of the temperature range so that the Saison yeast characteristics are very little or none to be felt. Even at much higher...

The beer is actually a little lighter than in the picture even though I took the picture in sunlight (8.4 SRM, by calculation). The recipe is pretty simple (like all my recipes): For a 46L batch (up to 40L in bottles, 10 gallons), unadjusted tap water, I used 4kg Vienna, 3kg Dark Wheat Malt and...

And I was convinced of that. We brew beer at a friend's house two or three times with his tap water. The dark beer was still drinkable, but the light beer was very bad. It was clear that his tap water was too hard. I later found out that his tap water was four times harder than mine.

I don't know if all tap water has chloramine. I don't treat my tap water, nor do I boil it before using it, but I use it straight from the tap. I haven't noticed any bad tastes or any chemical taste in my beer. I think the truth is that if tap water is good for drinking, it's good for beer.

I would suggest changing your routine regarding dry yeast. I used to just add it to the chilled wort for years, but since I started rehydrating it before that, the beer has really improved. It used to take up to 24 hours for the airlock to kick in, but now that I rehydrate it, the airlock kicks...

Multiple yeast overpitch can produce a fairly clean beer even with Belgian yeast at higher fermentation temperatures (over 30'C).

In my experience, Voss Kveik cannot possibly produce a lager beer because it has too strong a citrus aroma.