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In my country, a lot of people make slivovitz in their backyard by putting overripe plums that have fallen off the tree in a large metal container (sometimes adding a little water) and waiting until the plums go bad and ferment naturally from wild yeast in the air. Then they put a fire under...

Dry Stout

It's not. Saison with slightly more Magnum hops at the beginning.

You have more experience than me, and you even say that you have tested it and that the beer is better the smaller the headspace is, so I believe it is so. This is just some of my thinking. I just bottled a batch of beer and I made a difference in the headspace for two bottles so that one is...

I haven't tried this, but it would be logical for the oxygen trapped in the headspace to dissolve in the beer, so the yeast can consume it more easily. I used to shake each bottle upside down immediately after filling, not for oxygen in the headspace but for easier dissolution of the sugar for...

Not a bad idea, but I don't think that bottle headspace oxygen is that influential for the beer if is consumed within a few months and if it sits in the fridge most of the time.

I use measuring spoons of 3, 4, or 5 grams (depending on the required level of carbonation for the particular style) and put table sugar in the bottles just before bottling. That turned out to be the best and cheapest way for me.

I recently had the same case, I poured that beer and here I am drinking it right now and it's good. As someone already said, pour the beer from the bottom of the fermenter, and throw a few centimeters of it on top (don't reuse that yeast for the next batch) and the beer will be good.

That's a very high temperature for that yeast. If the existing yeast is dead then you simply pitch new yeast. If it has started to ferment, the new yeast probably won't be strong enough to overcome it and you'll have a beer that's only good to pour down the toilet. Maybe you should boil it again...

I brew with No Chill and I never wait more than 24 hours, and I try to shorten it as much as possible if the ambient temperature is higher. I don't think it's good for more than 24 hours unless you store the wort in the fridge.

A few months ago, I started to brew a double batch in a 30L pot (BIAB) and then dilute it in two fermenters of 23L each, so that I get 40L of beer in bottles. This significantly shortened my brew time and energy consumption, without noticeable loss in quality.

While I'm bottling beer, I usually listen to one of my playlists, and one of the most common is Fleetwood Mac. Although I prefer the American part of the old Mick, there are some good songs from his British days with Peter Green as well. Who would have thought that one drummer would produce so...

It's the same with me. It's just that my beer ferments for two weeks.

Witbier with 2/3 white wheat (bread) flour. Very similar to commercial Paulaner, but with a more pronounced wheat aroma and slightly lighter. It was a lot of trouble when brewing it, but I am satisfied with the result.

The first test after carbonization and a short aging in the refrigerator. The beer has a pronounced wheat aroma and taste and is cloudy. I could say that it is most similar to the commercial Paulaner, but lighter and with a more pronounced aroma. Basically, after all the trouble of brewing this...

Lynyrd Skynyrd - Simple Man Great band and great song - ideally while brew beer.

From everything mentioned here and my personal experience with this yeast, I concluded that the only way to avoid that pronounced lemon acidity is to use plenty of dry hops.

Honestly, I don't remember where I downloaded it from. I've had it for at least five years and probably downloaded it on this or some other beer forum.

If you do carbonation naturally by adding sugar during bottling, sediment cannot be avoided. Leave the bottle in the fridge for a few days, slowly pour it whole into a glass so that you leave the last centimeter in the bottle and you won't have any problems. If you intend to use the bottle for...

I did not initially think about the amount of steam that is released during boil. However, despite all the fans, I couldn't get all the steam out because I brew in a bathtub, in a windowless bathroom. The solution is very simple (or maybe not) - an air conditioner.Since I installed the air...