Search results

Looking good?

If you like Germany , wait till you spend some time in Belgium. I lived there for 1 year and totally fell in love with beer. You just need to like stronger beers 😀

I do not have the "time" or "space" to lager for 3 weeks. Must clear the fridge for the subsequent batch of beer! And i do not wish to do it either, as i bottle condition and wish to keep some yeast to carbonate. After 5 days of "gelatin action" my beer was clear enough for me. Bottled it and...

Only 24h later it all settled. Crystal clear beer. Thanks!

45F is the minimum my refrigerator goes. Will this be chill enough?

This is the first time i am using gelatin in secondary, to clean the beer. The batch is a Maibock using SAFLAGER W34/70. After 2 weeks fermentation, i droped the temp to 45F and pitched the gelatin. After 3 days, i see this. There is a lot of suspended particles that do not seem to be...

Now that is an amazing iniciative. How jealous am i for not living across the pond ... Hope you get all 12, wish i could be 1. Cheers

Did you mixed the gelatin well? It looks like you added to the bucket, it stayed on top... Maybe you used too much and made beer jelley!!

So i ended up buying polystyrene boards and cut to fit. I can now make a 5 gallon batch in the 70qt coleman cooler, while loosing 2F Degrees only in 90 min mash. Quite happy with that. I use 2 layers of 4cm thick foam XPS.

This has been a very very productive and helpfull thread! Thank you so much . Beer made acording to instructions and mash ph hit right on the money! CHEERS

How long ago did you bottle ? Sometimes, when racking from the fermenter to the botling bucket a lot of yeast goes with it . When priming with sugar and botling, if there is a lot of yeast in the botle, it will ferment vigourously again for a couple of days and then settle out to the bottom...

So i am not that wise (yet)...i thought that to replicate a Heavy Beer like a Westvleteren or Rochefort, one would need a Hard water with high level of bicarbonates. Thus, adding Chalk to the Boil Kettle would be a way to increase Bicarbonates , and not mess with Mash PH (done in previous...

That whas very clear, thank you! I will take in consideration the remaining levels of minerals and of course mash ph. I question though , why do people use chalk in boil kettles if not to up the bicarbonate levels ?

No...in fact i am not sure i want to use it. My goal is to use a good mineralized water, proper of a westleveteren or rochefort. Any advice would be apreciated. What should be my goal here in terms of water minerals? I was able to reach the intended minerals and still having a 5.3 ph mash...

Fermenting now....color is waaay darker than intended...but oh well...as long as it taste good...its all good !

So i am trying to adjust my water to brew a Westvleveteren 12 clone. Found this to make my goal : Westvleteren Water Profile Calcium (Ca+2): 114 Bicarbonate (HCO3-): 370 Magnesium (Mg+2): 10 Sodium (Na+): 125 Sulfate (SO4-2): 145 Chloride (Cl-): 139 This is what i will be starting...

Ended up in altering the recipe to include 15% Munich and only 3% CaraPils....will see how it will turn out ! Thanks

Hi all, I want to do a Maibock style lager, with light color (4-6 SRM). I know traditionaly this style is more forward 8-10 SRM, but i just had a Bock style beer the other day that i fell in love with, and wish to replicate the flavor. The beer i had was about 3-4 SRM , very very creamy...

In home 1 i have a wine cooler, used as fermentation chamber. Minimum temperature is 8 degrees celsius. This is more or less the temperature i plan to ferment lagers. I do not have experience enough with lagers to have justification to lager 4 months time. Nevertheless i plan to do what...

In home 1 i have a wine cooler, used as fermentation chamber. Minimum temperature is 8 degrees celsius. This is more or less the temperature i plan to ferment lagers. I do not have experience enough with lagers to have justification to lager 4 months time. Nevertheless i plan to do what...