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Not in forums, for sure... Search sites, blogs and read a lot. Get a software. BrewersFriend site also work well. Play with it until you get comfortable. A very personal suggestion, if you're thinking in brew for years, make your own recipes, aiming experiment the ingredients. Start with 1 or...

Most important overall, check the gelatinisation temperature of yours ingredients. Maybe you will have to adapt your mash to that. Maybe buy some alpha amylase and make a partial mash.

I have a small low cost microscope in home, and it doesn't work with slurry... I couldn't see anything useful. You have to use some colour marks too, for living cells, I don't remember the name, it's blue something.

It works. Now I'm get slurry in beer bottles and just let the cap a little loose, to release pressure. 1 bottle os slurry is enough for 20 - 30 L batches. Also you can keep it for months

Exactly! Thats my point of view! Sometimes I got misunderstood because of that. Keep things simple until you want it to be more complex. Homebrew is basically a simple hobby. If you want to have a microbiology lab in you house or like to play industrial process simulation, that's ok! And it's...

Funciona bem, já fiz algumas vezes. Minimiza o risco de contaminação, facilita o processo, não precisa lavar o fermentador. Só cuida, pois vai começar a fermentar em umas 3 horas, aí sim, sugiro blow off ou usar antiespumante. Agora, pessoal que gosta de passar trabalho, ou do processo, sem...

Well, it's a safer approach. Give you more options, too.

Nahhh, I save slurry in beer bottles, just let the caps a little loose, to release internal pressure. For that, I cap the bottle and reopen with a knife then recap manually. My oldest try was 5 months old slurry and got same lag time as a new dry yeast package, 12 hours. For a 25 l batche...

Boil the water. If you're going to priming with sugar, just add it to the dilution water, and boil it. When you're adding it, avoid splashing. Maybe add some hops to it, after stops boiling. I made some tests diluting 1 bottle of beer in 2, with water and flameout hops. Straight priming to the...

Acho q serve, mas não tem muito problema o voal pegar na resistência. Não queima nem danifica, enquanto tiver líquido em contato.

É triste lavar esses equipamentos. Faço cerveja com um amigo que montou uma single vessel, qualquer dia posto aqui no fórum. Já estou pensando em comprar uma panela e um ebulidor e montar com um controlador, sem bomba, só para facilitar a manutenção. O cesto ja abandonei, uso BIAB. Kkk. Nos...

I use Voss Kveik two times, with low (23C) and high (35 C) fermentation temps and it's not neutral or clear. It's acid and show up some strong orange peel esters. S-33, Nottingham and US-05 have a more suitable profile.

Basically, that's why I still got my Facebook account active. Interesting articles from Nature, SA, Science... A sea change in craft brewing So, that's could be a trend?

Chá de lúpulo. Calcula a água, ferve e quando parar de fever, adiciona lúpulo, deixa decantar e adiciona. Parecido com flameout. Só usa água sem cloro. Para o outro colega, de 4% p 3.5% acredito que não perceba a diferença.

Hi everyone! Resurrecting this old thread, because I'm thinking in split a batch of Pale Ale in 2. Half (18 L) goes to the fermenter, cooled by a chiller plate. The other half (18 L) will be top up with 7 L of filtered water and reheated to 95 C. Then add 95 g of CTZ, let it drop until 80 C...

Se não tiver como controlar a temperatura a s-33 é bem neutra. Só mostura em temperatura mais baixa, pois ela atenua pouco.

I'm moving into low alcohol brewing too. You could mash high, with lower base malt and higher special. Other option is mash normal or low. For a low calorie beer. And use saison yeast. They give a flavour background and some strains produce more glycerol, so the beer doesn't seems too watery...

Dá umas invertidas nas garrafas, acontece com leveduras muito floculantes e com açúcar cristal. Eu inverto o açúcar com água e suco de limão numa panela antes e depois aplico com uma seringa direto nas garrafas. Diminui um pouco o head space da garrafa e facilita a diluição. Mas, mesmo assim...

Situação parecida, uso antiespumante após largar no balde e a espuma some, mas a fermentação acontece normal. Como o colega falou, deve ser por causa da gordura do coco. A propósito, vocês notaram muita diferença após começar a usar o aerador? Um amigo meu usava e parou de usar, pois...

Me interessei pelos lúpulos nacionais, em pellet. Se forem pedir pela internet, vocês comprar por onde? Shopee, site, brewshop, direto do fabricante?