Search results

Hello. I have a question about filling into keykeg. The idea is to fill keykeg with premix sugar and beer for natural carbonation in keykeg. Can be these done just with filling keykeg with gravity help? I have also shurflo pump for transfering beer from non pressurized conical to bottling...

i did and it was great. Now i worried about amount of hops used in beer. Now i will not doing dry hop, but i will threw hops in whirpool instead of dry hop.

With 53 gallon i mean final beer in bottles, not batch size in fermenter. Amount of beer in fermenter - batch size is set to 61 gallon in beersmith. I think because of that is these difference in IBU.

Hello. So far i brewed only 10 gallon batches. Now i have new eqipment for brewing 53 gallon ( 200 litre) batches. I made an recipe for 53 gallon and i need some feedback if the recipe is formulated ok. Pale ale Bestmalz 6 EBC 92,9 % Caramunich 2 Bestmalz 120 EBC - 45L 7,1 % 7oz. Hallertau...

I have also strange question. My vinyl tube fell into fermenter. Is it possible to get infection if yeast wont eat sugars in tube area?

Thanks. I think i will cut off crystal 20 and add some biscuit...

I've already have recipe which i create today. Maris Otter 4L 83.3 % Crystal 20L 3.7 % Crystal 75L 9.3 % Special B 115L 2.8 % Chocolate 340L 0.9% Styrian Dana 80min 30g EST Kent 30min 15g Jack's mangrove 15 yeast 33g Batch size: 41L IBU: 24 OG: 1.057...

Hello! I have a question how to properly design english brown ale. I have these malts avaliable at home: Crystal 20L Crystal 80L Chocolate 900 EBC- 400L Special B 300 EBC-120L Maris Otter 4L Est Kent Golding. Jack's mangrove 15 yeast. Can someone help me with proper ammounts of these...

Thanks

Last week i brewed just with 80 percent pilsner and 20 percent vienna, mashed at 153F. So what can i expect from these grain bill and mash temp? Beer must be light in colour and dry. But i think that mash temperature is too high. There is also a lot of hops, its an ipa style.

Thanks, i didtn't want to open new post so i used these. I will know for next time. 20 percent vienna malt is already in recipe. I will add 1 percent crystal 60. Sou you think that addition at 10 minutes will add enough flavour if i cut 15 minutes additions and add all at 5 ?

I also need a critique for my ipa. I want bright low bodied crisp ipa with good hop taste and aroma. So here is my recipe. 5 Gallon - 20 litre OG: 1,054 IBU: 39,6 COLOR: 7 ABV: 5,4 4,00 kg Pilsner (2 Row) Bel (3,0 EBC) 80,0 % 1,00 kg Vienna Malt (6,0 EBC) 20,0 % 20,00 g Hallertau Magnum [9,40...

It turns out great. Cascade didn't drown styrian golding, because of proper boil time. It is just taste of cascade and aroma from styrian. So i think that mixing different hops from different region is ok and beer can turn out really good.

so you can't avoid sparging... ok. I was thinking to put sparge water in lauter tun to achive pre boil volume and then rise temp at 168 and have a last step mash equal sparging, but it is not the same because stirring is not enough to rinse al sugars :) Ok thanks man, i think i get it :)

yes, i think you have right. Rinsing all sugars with sparge water... But is big difference if you must pre heat sparging water and then sparge or if you just put aditional amount of water in lauter tun to achieve boil wolume and then rise your temp at 168 and have a last step mash- 'sparge'. so...

Then i could rinse these sugars with coold water?? You mean that sugars can't be drained into brew pot without sparge water? But what if the wort is stirred during last step mash at 168? these isn't enough to rinse sugars?

Hi, can someone tell me why is sparging needed after step mashing? You can rise your temp at 168 and wait 10min... isnt these the same as sparging?

Yes, you have probably right. But there wouldn't be so much aroma from cascade i think... Thanks, i think i going to try with cascade. Really curious how will this end...

Hi, i made a new recipe and i need some feedback. I didn't brew it yet. All grain OG: 1.056 IBU: 40 EBC: 13.9 ABV: 5.7 Pale malt 89,1% Munich 5.9% Caramel 50 EBC 2% Wheat 3% 15g MAGNUM 60min 10g CASCADE 20min 20g CASCADE 15min 15g STYRIAN GOLDING 5min 20g STYRIAN GOLDING...

Hi, i made a new recipe and i need some feedback. I didn't brew it yet. All grain OG: 1.056 IBU: 41,4 EBC: 13.9 ABV: 5.7 Pale malt 89,1% Munich 5.9% Caramel 50 EBC 2% Wheat 3% 15g MAGNUM 60min 10g CASCADE 30min 20g CASCADE 20min 15g STYRIAN GOLDING 5min 20g STYRIAN GOLDING 1min 30g STYRIAN...