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When selecting hops for dry hopping you have to look at the total oil content, the higher the more flavor it will release.

Looks nice, would be nice if there was also a metric version with Liters, Grams, and °C, EBC etc.

yeah shipping seems insane, 19€ :oops:

Doesn't really matter, as long as it is spicy and tasty.

looks great!

I would go for botteling you can referment in the bottle wich also gives better flavor then pumping in CO2 and you also don't have to buy CO2 canisters, sanitaizing bottles is easy peasy.

I am also intrested in trying to make a ginger beer, can sombody share a complete recipe for a successful version?

___________^Read :D

I would switch to your own recipes as soon as possible, its a lot more fun and rewarding then just reading instructions.

I think the us demands that beer are pasturized not?, i head it a lot in belgian brewery's that they pastureize there beer for the us. Or is this only for imported beer?

That is not always true, you only need soft water for brewing pils, for other styles like tripel etc you need hard water. ph also has nothing to do with water hardness.

I would just use a belgian abbey yeast, Bernardus the firm that used to brew the trapist westvleteren before the monks brewed it themself, so i would presume the still use that yeast or a derivative from it. You proably can't culture it from a bottle, as the allegedly use bottelingyeast.

This European Beer Challenge seems to be just a label house like there are many for wine, you pay to join and if your beer isn't extremely bad you get a bronze medal. https://europeanbeerchallenge.org/european-beer-challenge-2022-results/ The winners page is a damn long scroll :p.

You have to make sure it is not a simple bottle yeast, to do this you have to make a starter with normal wort, and see how low it goes, bottle yeasts only ferment simple sugars, so if it doesn't go low enough throw it away. Also the easiest way is to leave about a cm in the bottle and add some...

Its not about being anti-lactose, just curious why he want's to do it the hard way, but ofc if he has fun experimenting with those thingt then he schould definitely try it that way!:D

I call having to add lactose aleady make it more difficult, is there any reason you absolutly wan't to use that yeast?, there must me other strains that have the desired flavors?

I would just use a non diastatic yeast, wanting low attenuation and a diastatic yeast will just make it unneedingly difficult.

Never heard of chinese hops, do you have any hop species from there?, or do they just grow EU or US hops?

I guess beceasue you either pump air or co2 into it, the rule here in beligum is that a started keg should be on tap max 2/3 weeks after that is will degrade.

No it doesn't you need to clean properly to get rid of wild yeast. In the EU we do now also have to rinse after starsan, the regulations where changed a while ago.