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Don't call it substandard... if It's saison yeast, they're nice!

Cara... Seguinte, fiz já umas três adicionando uma alta carga só no final. Depois de desligado o aquecimento. Com outros lúpulos. Só coloca no app antes, para saber a quantidade necessária para dar o amargor que você quer. Funciona muito bem, dá para ir, sem medo. Ou se não estiver muito...

Já fiz em casa. Utilizei ácido cítrico para fazer o açúcar invertido, que é muito mais fácil de trabalhar, pois ele fica fluido. Depois bicarbonato de amônia para aumentar o pH e adicionar a base nitrogenada para fazer a reação de Maillard. No experimento acima o professor usou DAP, até onde eu...

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I think he could be right, at some point. Using all in flameout/whirlpool/hop stand, if start at 95 C could even bring IBU at high levels, but it's very difficult to get it rightly predict. Anyway it would preserve aromas and flavours of hops. That actually works. So...

Try CTZ. I brewed a single hop with only Zeus at flameout, for 65 IBU, OG 1.048, thus a BU:GU of 1,36. Herbal flavours really shined.

I'm thinking in use Perle in the future. It's similar to Northern Brewer? Can you describe it, in your own words?

O site scottjanish.com realmente tem muito conteúdo interessante. Esse artigo do survivables é top. Eu usei o lúpulo Idaho 7 numa adição tardia, segundo o gráfico um dos que mais tem componentes que sobrevivem à fervura, e arrastou bastante gosto para cerveja. Ficou ok, uma pena que ele é...

4 weeks. And turn around bottles some times if yeast is high flocculant or if you use a solid priming, like table sugar. Usually once at 2nd week. Or you could do more times, if you feel it's necessary. I use a homemade inverted syrup. Just table sugar, lemon juice and water. Make the maths...

I lift the bag and sparge with 1 L/Kg of malt, with room temperature water. I add this step just to get grains cold enough to hand squeeze. Asides, I add the FWH hops. Works for me.

Sorry, I tried to be funny, but I didn't made myself clear. And I had to edit the post several times because got some problems trying to insert the pictures. Anyway, was a splited batch and the first beer was fermented with BE-134 and the second, the hazy one, with Voss Kveik. Because you post...

I made some diluted beers, with hop tea (not boiled, just hopstand). Three times, one bottle splited in Two, at each test. I even try add some mint leaves. And turns out pretty good. ABV 3%. Now I'm going to do a large batch. I like the taste of beer, not get drunk, neither hangovers. So...

Sorry guys, I got some issues trying to post the pictures. It's same batch but different yeasts.

Bright, crystal clear beers won't be always wired with boil time. 60 min boil time. Be-134 The second it's a different yeast, Same batch, drop like a rock in the fermenter. But did not get clear. That's for @McMullan to guess. Acid and strong orange peel, a favourite of yours. Hehehe

I know! The import prices just jumps when cross borders, it's absurd. Fuller's London Pride costs nearly BR 30! ESB BR 35! Regular comercial beer BR 6, for a crap tasteless thing. So homebrew is very interesting, specially if you are in a small town, like me.

Can you believe it? I tried once and it's very nice, completely different than any commercial beer around. I may try brew a saison with a heavy flameout load of saaz, because of it.

Eu peguei algumas garrafas com problema. A qualidade delas caiu de um tempo pra cá, né? O bocal era um pouco irregular, então elas não fechavam direito e vazavam. Estou usando algumas para salvar levedura, pois posso fechar elas com tampa e se formar pressão, elas vazam. Tudo tem sua utilidade...

Wrong. I got my homebrew beer, with energy and equipment includes for 5 years depreciation time, for R$ 20 per litre, overestimating it. If I would buy equivalent beer, it will cost around R$ 40 per litre. Everything is f*** expensive in Brazil.

No, and I'm feeling lazy today. But Wort Boiling - Brew Your Own 60 min is the most effective time/cost process both for hops utilisation and evaporates extra sparge water, wich increases brewhouse efficiency, to a target OG But hot break form at less than 20 min. So a short boil is ok.

Initially I brewd with sucrose/inverted. I got one stalled fermentation at 1.020 when I made a grain bill with 25% of sucrose in a Strong Ale, 8% ABV. Even with a fair neutral yeast, S-33 @ 20 C, got some seriously high fusel alcohol and esters. Headache was a sure thing if you drank more than...