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Man..... This sounds so surreal. I am able to go to Aldi and buy as many half a litre cans as I want since I'm 16 years old for a price below 60 cents per can. :D Germany ftw!

That's a pellicle. It's fine and often part of a healthy wild fermentation. Just keep going.

Sounds like a decent plan to me!

If you are happy with it so far, use it. I would do so. You could try Nottingham, the result will be fairly similar to s04 though. Maybe a tad bit more attenuation with the exact same recipe. I like both, so it's a coin flip for me if you want to try something new, use notti. It will be clean...

Sometimes oxy, sometimes bleach. Rotation is king!

BLASPHEMIE!

I think it's a healthy market development. The times are over when one could excite the whole town with a very hot IPA or hazy. It's nice to have a good IPA but the market does not need twenty of them, from which the half is probably poorly executed. People want quality. Coors and bud is high...

Before, as you might have to stir to dissolve the minerals.

My process is heating the water up a bit to about 30C to increase yeast activity, throw in a hand full of sugar, one pack of bread yeast and wait for up to an hour. Should be done after 30 minutes though. Just stir a bit to dissolve the sugar and distribute it equally wihtin the pot.

Why not use a bit of yeast and sugar instead, not wasting energy and getting rid of all O2 in about half an hour? Boiling leaves a bit behind.

Decent advice!

Can I follow you somewhere for more marriage tips?

I'd certainly drink that too!

In my experience, you cannot go wrong with 95% Pale, 5% Crystal, 40 ibus, all cascade or Chinook, 50/50 60 min/10min Addition plus 2g/l dry. If you want, do hoch kurz mash, but 65 c single infusion also works. Good old us05 1.05 to 1.055 og.

Been there done that... Now I just take a small measuring spoon and a mini funnel. Before I start, I weigh the correct amount of sugar that I want per bottle and see how much my measuring spoon is filled with it. I then eyeball the amount based on the looks of my spoon and use the funnel to fill...

Made my day, faith in homebrewtalk.com restored! Sincerely The German who cannot believe that somebody wants to throw pickle brine into a beer

Ftfy!

Kveik is the most unproblematic yeast type regarding pitch rate out there. Even if only five percent would be left in there alive, it would ferment out fine. I've fermented a full 20l batch with nothing more than a teaspoon of yeast slurry. I'm not kidding. It was done in three days.

I see the trend that people selling stuff tend to describe it the way which sells the most product. This means mainly to fulfill expectations with their descriptions. Rye tastes neither peppery nor spicy I'm afraid. I did the taste testing and there is no spice. There is a little bit of...

The last alt I've had was here in Germany and it was not malty at all. It was basically almost like a dry Pilsener with a hint of yeast derived fruityness. I like that you dropped the crystal completely. I'd reduce the Munich to 10% now and call it a beer. You'd would be also fine with only...