Search results

I don't have the ability to do it that way. Nevermind, I tried. Now let's see what kind of beer will turn out in a month.

You probably mean that I put the bag in the bucket and gently massage it to release as much wort as possible.

You already mentioned it, but I don't know how to do it? Now I just lift the bag and squeeze it, leave it in a plastic bucket, after ten minutes I pour out the liquid that collects in the bucket and squeeze the bag again and so on several times.

Today I brewed a batch of 50% pilsner malt and 50% white wheat flour using my standard BIAB method. A real adrenaline experience that turned into panic in moments. Although I mixed the flour and grain dry well, large balls formed in the mash, which I kept breaking up, so I extended the mash...

I agree with you, but I know that the people I buy from grind the grain immediately before packaging and shipping, and I brew often so that I use it up in two months at most.

I've been brewing beer for over six years now and have over 200 batches and I haven't bought a mill yet. I don't have room for it in my apartment, I buy small amounts of grain, and my supplier always grinds it for free. Although, I agree that it is better to have your own mill and buy grain...

I'm just planning to make a Witbier (with 50% wheat flour) with Belle Saison yeast so I came across this relatively old post. In the last five or six years, I made over 100 batches of beer with dry Saison yeasts (M29, BE-134 and Belle Saison), most of them with Belle Saison yeast, which in the...

BIAB gives the best ratio of money invested in equipment, time in brewing and the resulting beer, especially if you stick to the standard 5% ABV. Using a 6 gallon pot, you can brew 5 gallons, and you can also brew double gravity wort and dilute it to get 10 gallons in one brew.

https://brewmate.software.informer.com/1.2/

A dark dehusked malt, such as Carafa Special, can be used to avoid the astringency of a full mash.

I brew beer with both Lallemand Voss Kveik and MJ M12 and got the same - lemon sour beer. I could say that both yeasts are the same.

Maybe this chart will help you.

If you're making beer for yourself and it's not really important for you to meet the BJCP rules and high quality beer that would win a medal at some competition, you can always combine what you have of the ingredients using your favorite software for creating recipes (I use BrewMate because it's...

Recently, due to significant savings in time and energy, I have started brew 46 liter of wort in one 30 liter pot (BIAB, of course) and it works without problems. I simply brew half the volume with double the amount of grain and hops and then add the other half of the water, divided into two...

I have a 10L plastic canister into which I pour 5L of demineralized water and 10mL of Starsan concentrate every few months and close it tightly. The bottle of Starsan concentrate of 118 mL has lasted me several years and I have not noticed any problem with disinfection. I only use the spray...

I did a small scale experiment to see how white wheat flour (for bread) behaves with a standard infusion mash and what performance I can expect. I mashed 50% Munich malt (50 grams) and 50% white wheat flour (50 grams) in one liter of water for 50 minutes. I got OG=1.025 which is even and more...

Rather, I think it's a matter of what liquid yeast you use. It probably doesn't have the same profile as Voss Kveik dry yeasts? Dry yeasts usually come with all the nutrients in the same bag with the yeast. At least that's what I read.

Lutra not have orange profile, but Voss have.

No. Only Lallemand Voss Kveik and Mangrove Jack M12.

Maybe an IPA with only some noble hops for bitterness (not citrus) would cover up the increased citrus acidity of Voss Kveik?