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Hi there! A small introduction here. I kinda didn't love so much that citrus/fruit/bitter combo that everybody seems to be turn on with. So I don't care about that low boil point oils and didn't enjoyed too much when dry hopped a couple of brews. Anyway I was in for flameout (hopstand...

Except for the acid column, that guy, Ryan, made candy syrup. For that you need a nitrogen source, a higher pH (adding bakin soda or similar) and heat. To make an inverted syrup is only needed a lower pH (adding acid) and heat. I tried both and I thought that it's too much work. It's fun...

Anyone has data about small yeast packages selling? I think it's the most reliable indicator.

I brewed with LalBrew Voss Kveik a couple of times, strong orange PEEL flavour and an unpleasant acidity. Fermenting at lower temp only gives a little less of it. Didn't clear as well, not even after months bottled. A high FG reached in 3 days, but not even in the hell it's done, tastes like...

it's not a impressive rate, but I guess it's ok. Nearly same time. If you include draining or even a sparge, it's enough time to do that while wort warm up.

Cut the base malt (2H), but try it in a small batch before. And about the nibs, put them in the end of boil or whirpool. They don't have much of temperature sensible volatiles. They had been in the oven eventually, at higher temperature. Here is an interesting article about using cocoa in beer.

Buy enzymes, because, if this grain bill was correct, I don't see how the yeast is going to ferment anything besides the dry malt and the malt extract. Or make another batch with diastatic malt and throw all in the mash. If you understand what I mean.

I think it's normal got some banana at beginning, it probably will mellow with time. I brew with it once, got the same result, banana at beginning of fermentation. Ripped banana, raisin, prune, after maturation. How does it smell now?

Short answer, no. It will taste different. But you can brew something you might like. Look for low ABV strategies. Mash higher, use adjuncts, cut base malt (and keep the others ingredients from the original recipe). Don't need to be extremely low ABV, you can stay in 4 or 5%, but the ideas...

Well, I might have saved this batch. Now it's ABV is 3,5% and FG 1.007. The burnt taste still there, but much more subtle. The smell is imperceptible. And the beer, besides still green, is drinkable. If I had some midnight wheat (or similar) at hand, I would use it to turn it into a stout. It...

Update! FG stopped at 1.009. It means only 0,9% ABV. Not sure why or how. There's a burnt flavour, not that strong. And it's super bitter, even to me. But I'm not done, yet. Trying to save this batch, added 3 kg of inverted sugar along with 5 L of water. Throw out the yeast cake, where the...

A side question, does this burnt flavours tastes like rauchbier? I'm asking, because I got the same problem last batch, started to heating at a low temperature and scorched the starch residue.

Ok. I give it a try. The recipe: The inverted sugar would be the priming sugar. I choose the 1 hour stirring approach. It was manual, so it was also a exercise. Not too hard, a medium speed was enough. IMHO It worked, a lot of colour was extracted. During the stirring process. Some...

I used to brew with a friend's homemade all-in-one, with electric element, recirculation system and basket. It was nice, but I bought to myself a kettle, a immersion water heater (I googled it, hehehe, doesn't knew exactly how it's called) and a BIAB bag. The clean process went a half of the...

Yes, I prefer the one with BE-134. I really enjoy that clove taste in the background. Specially in a low ABV beer like that. But when it's high, might decrease drinkability. Thankfully, it fades over time and saison usually improve as days goes by. I have yet to try M41, maybe in the future...

To update! It's been a while, but I've waited until I've had a full experience with these beers. It usually changes over time and anything with saison yeast improves a lot. On the first day of April, I tasted the four beers with my family. My wife and mother said everything tasted the same...

Idk, because it would involve a lot of saaz, or other noble hop, to make a concentrated beer to dilute later. The brewhouse efficiency would be lower in this case. That could be an issue. Unless you top up with water before flameout.

Bob, why so many kitchen knifes, Bob?!? 😁 Almost same setup. Just in other spot. A hook on the ceiling. I sparge with water at room temp , 1l/Kg, to decrease temp, then squeeze the bag with my hands. No need for more hardware to clean up afterwards.

As @dmtaylor said, it might, but doesn't mean it always does. Depends on some factors. Mash temp and grist composition. I usually brew with saison yeast and the only really high attenuation I got was last brew. Was a 100% pale ale, but at finner grind. FG was 1.000. With that kind of malt, at...

I don't know what you are going to have in your fermentor when you finish it. Adding dry saison yeast maybe is another shot you could fire. BTW, how you're measuring the gravity of the beer? Refractometer?