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Liquid nitrogen. My fault.

I once watched a good episode of the British documentary series "Inside the Factory" in which the host visited the Guinness brewery in Ireland. They use the original yeast from the factory's beginnings, which is kept in a cryogenic chamber of liquid helium, take less than a gram and make a...

This link no more work.

Red Patersbier Very refreshing and very red.

No matter what you do with the fast fermenting Kveik yeast, especially at higher temperatures, you need to let the beer ferment for two weeks, bottle it and leave it for another two weeks to carbonize and condition in the bottle, and then at least a week in the refrigerator. I worked with this...

In my experience, filtering through a strainer when pouring into the fermenter and a longer period of cold storage gives much better results than gelatin. Of course, this applies to beers without dry hop addition.

The ambient temperature would be the temperature of the room where the fermenter is placed. Carbonation using priming sugar requires a slightly higher temperature (room temperature), but carbonation will be done at 30'C, but also at 15'C, but at lower temperatures it will take longer.

Perhaps he should start with the simplest method that requires the least investment, equipment and space, which is eBIAB, No Sparge, No Chill, bottling with natural carbonation, without regulating the fermentation temperature using dry yeasts depending on the current ambient temperature. This...

Merry Christmas and Happy New Year. Cheers!

It's probably dead yeast. Even if it could be used for beer fermentation, you don't know the characteristics, the fermentation temperature. I don't think it's worth taking the risk with it, but rather using some of the cheap dry brewer's yeast and then harvest it for up to five generations and...

There was no problem with plastic until bottled water was sold.

As far as I've studied the topic of microplastics, the problem arises if the plastic is exposed to temperatures higher than 80 degrees Celsius.

Personally, I think that the story about microplastics is a bit overblown. A person takes in all sorts of things throughout their life, whether through air, drink, food, or even touch. Microplastics are just one of those things. In the past, people were poisoned by lead from gasoline, aluminum...

Perhaps Saison yeast (Belle Saison, M29) would be a better choice for Wit, and it also has a large working temperature range (up to 35 degrees Celsius). At higher temperatures it gives off a banana aroma.

I made a beer last spring with 1/3 pilsner malt and 2/3 white baker's flour. BIAB without cereal mash. The beer was not bad, but the pain of squeezing the bag was great. https://www.homebrewtalk.com/threads/wheat-flour.650832/page-2#post-10373120

I gave up on roasted malt or barley in pale beers because of the color. The astringency is noticeable even with 50 grams per five gallons, and that's not appropriate for pale beers for me.

I read about how to improve commercial beer (Bud Light) by adding hops to bottles and that this technique is primarily intended for that. I tried classic dry hopping in a fermenter several times, but the hop aroma would be lost very quickly, after less than a month after bottling. Dry hopping in...

Inspired by this forum post, I opened five naturally carbonated bottles of my Blond Ale and added two grams of Mandarina Bawaria hop pellets to each. I left them at room temperature for three days and then in the refrigerator for another five days. The hops settled well to the bottom of the...

I'm currently drinking a recently matured ESB, but I also have some Belgian Blond from a few months ago. But whatever, the main thing is to have good company, old Elvis Christmas songs, and enough beer.

I get the best red color of beer with 5 - 8% Weyermann CaraAroma malt.