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Yes, they've fermentables, but they're already converted. So all should go with cold mash. A hot mash doesn't hurt in this case and can extract more flavour, I guess. Yes, I read that too. Makes sense. Oh, that's a problem! I like dry beers, they are more "digestible" (quoting someone else)...

Hi! 1- and 3- Low Enzymatic/Cold Mash/Low alcohol beer Some brewers had problems with particles, when didn't use Biab bags. So a starch precip rest should help. 2-Cold Extraction of Malt Components and Their Use in Brewing Applications - Brewing With Briess The temp, just has to be below...

Oh no, you aren't. I just don't drink commercial beer anymore. I prefer drink water. Craft beer here, they just copy APA style. All citrus, fruit combined with high bitterness, that to me taste like spoiled fruit (sorry, didn't mean to hurt anyone's feelings) or with too much additives...

I did some experiments with hop tinctures. High proof alcohol and vodka. It works, was nice, but just not something I would do again. Check this Experiment - Ethanol humulone extraction Look for hop tincture in the internet, as well. Cheers!

0.36? Que triste, moço. As minhas eu faço de 1.00 para cima... Kkkk Deixa ela maturar que o amargor baixa com o tempo.

We call it "esters". And it didn't mean a bad batch. Give it some time to mature.

It's a lot of spices. Hardly you will get something balanced, because flavours could stack up. Another idea is making small tinctures with each spice and add individually at bottling, with a syringe. Could use high proof alcohol or vodka. Cutting sugar also it's a option. I used to brew with...

Bottled it on Monday, finished very dry, all of them. FG 1.000. calculated ABV 4.1%. Fermentation temp starts in 28 C and dropped to 25 C, after high krausen. Tasting it, was bitter (as I expected) and the differences in aroma remains in the flavours. BE 134, phenolic (clove...

Hi everyone! I was researching some time ago about saison dry yeasts and many homebrewers swear that M29 is Belle Saison or BE-134 repackaged. So I give it a try, bought one package of each and put to test. A lot of discussion about it here: Dry yeasts identified - your opinions please! The...

I pitched once a 6 months old, there was a 24 hours lag phase, but took off in the end. A suggestion, leave it with some beer. So you can taste the beer, it will have a strong yeast character, but if it's ok, it's good to go. If it's acid or spoiled, you will know it, throw out. Happened once...

I just saw this thread. I will save it, because I liked the idea. On winter, South hemisphere, I will give it a try. I shall share my perceptions.

There's a lot of technics to speed it up, I tried some of them, but I didn't saw big differences. Just more work. And a angry wife (cold crash... space in the fridge... you know...) This beer in the picture had been boiled for 20 min. No whirflock, no gelatin, no cold crash, no secondaries...

Hi! Yes, I changed a bit the strategy. I was afraid about ending with 50l of underbittered beer, so instead of 2 batches of 25l, I made 3. 1 of 25l and 2 of 7l. The biggest one, normal hopstand. For the other two. 5l of wort plus 2l of hopstand hop tea (?). Boiled filtered water in a pan with...

If it's industrial scale... At home, shouldn't be an issue. That's what I tried to say.

Martha, I didn't read it all. But, the easy way is extract kits. Neve used one, because here, they are expensive. Two things to watch out. Free-chlorine water, run tap water through a carbon filter or buy mineral water. Oxygen, before fermentation it's good, splash when you transfer to the...

No, because alcohol is sweet. You can use RBR, relative bitterness ratio, for those beers.

Quanto a fermentação aberta, as indústrias fazem isso, é bem de boas, em casa só recomendo usar um voal por cima ou, como o colega aí faz, em um lugar fechado, para nenhum inseto resolver fazer o controle de qualidade da cerveja, kkk. Oxidação acontece mais na transferência, algo que não faz lá...

Mano, gelatina é um negocinho complicado. É útil para quem fez um dry hopping bem agressivo, normalmente sem o hop bag e quer a cerveja pronta e cristalina para ontem. Fora disso, só dá trabalho. Kkk. Mas vai lá, é legal testar técnicas diferentes, fiz muito disso, ainda faço e minha mulher...

3, dump the trub and let it mature for the time you need. The real issue would be if it is in industrial scale. And it isn't about time, but compaction and lake of heat exchange in large conical fermentation vessels. The layers of trub get too compact and the heat doesn't spread throughout it...

Don't worry too much about DMS. It's an issue in clean flavoured beer. It's a stout. It wouldn't be noticed there, sounds a good recipe. In my experience, the whirlpool addition won't shine in the beer, because all the dark malt in there, probably will be subtle. Anyway, please, don't forget...