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Im basing the recipe in the brulosophy one, seems straightforward enough, with some water chem adjusted to fit my tap water profile. I will be fermenting with M54 california lager. In my stouts i brewed recently i added 60% of the grains over 300 EBC at the end of the mash and the result is...

So i am planning a Schwarzbier recipe and im gonna use 7% roast malt. Initially i was gonna use dark chocolate malt (900 EBC) but then i dont want as much astringency and bitterness from the roast so i thought about cold steeping. I then saw that my store also carries black pearled malt...

no clue. It smelled chocolatey though. I will see how the stout itselfs tastes in 3 weeks or so, hopefully its good

Added at boil. I boiled water first then added the powder there until dissolved in a glass and added to the boiling wort. I used mangrove jacks m15. Never produced such a heavy krausen (or heavier than what im used to) I havent tried it yet. It smelled really chocolaty as expected. Im sure i...

There you go.

No. For now only malt hops water and yeast

thanks all for the replies, i'll answer: @MSK_Chess: i am not really "concerned" but i wonder if that could be the problem or not, thus i asked. I might give it a try, thanks for the suggestion, and see if anything changes. @flars: This beers were bottled fast (part of a trial to see how fast i...

So i have to separated problems but decided to make only one thread for clarity's sake. Overall my beers dont have a lasting head. My darker beers such as stout and brown ales have a better foam stability but it still only lingers for a couple minutes. In lighter colored beers even less. THe...

So i brewed myself some chocolate stout nearly a month ago. It was left in the primary until today. I used chocolate malt and cocoa powder (125 grams for 14 liters). IT smells really good, i just bottled it. The weird thing was that when i opened the bucket there was this huge layer of...

I checked today the gravity of the uncarbed sample and it has not moved an inch. I guess thats that. Which also is not bad since i hit a too high OG, didnt want to dilute because of the IBUs but also its nice since now it has 5.5% ABV.

I bottled today and of course everything went so good during brewing day that sth had to go awry now. The pils went from 1.056 to 1.010, with a 81% attenuation, in the range of the yeast, M42. The vienna instead went from 1.062 to...1.020. WTF. i bottled anyway because the yeast was packed down...

I've been slowly drinking this beer but today is been in bottles 17 days so more than two weeks and decided to do a second report. I will do another one next week and this way i can compare the different profiles. This beer has evolved nicely. In fact as i said i made it side by side with...

Easy for you maybe. I got 16L buckets and can buy 30L buckets. And im not filling 30L... I can also get pet carboys of 19L but they are rather "expensive" (i got a very limited budget here. Next time i will just buy a bigger pot and bigger buclets and thats it. But for now i will do with what i...

I will not be using whirlfloc next time since the malt is already ordered and i have no LHBS but i might give it try at some point. Is it important not to disturb the wort between chilling and whirlpooling? What i mean is, is the coagulation of the trub from the chilling necessary for...

@helibrewer I dont do either since as i said my brew pot contains only as much as my buckets so all goes to the fermenter. I can consider whirpooling but should i stirr and then cool in those 15-20m or let it stand at 100ºC? I ask since if you dont cool, the hops are "boiled" for much longer...

I've been bottling after 3 weeks. I see no extra compaction from week 2 to week 3. In my limited experience that is. So im not so sure that would help much.

YEah my fridge sucks and i dont think i can put those bottles straight in it....but maybe i can just put them outside. Its cold AF at least now. Ok i see. I will try this next time. Seems like it might prevent a good deal of that turn making in it. I will probably give a try to running it...

That is...smart. Couple 1.6L glass jars could make the trick. Do you propose whirpooling to concentrate it before splitting? or what? Just let cool in the pot and then siphon? I dont have an inkersion chiller i just split the batch in two pots and cool in the sink. Takes the temp to 50° in less...

Ok. So I have been improving my process in the last batches but one thing bothers me slightly. Turb. I dont care about the turb in my fermenter per se. But i use 16L buckets, biab, and a 15L pot. This results in 14L of post boil wort making it into my fermenter. Of those, 2L are junk. This means...

I just tasted it. I know its still early because it only has been one week in the bottle but i decided to put one in the fridge 2 days ago and see how it was to compare age improvement. I will copy paste my recipe and tasting logs: Recipe: Brown-Red Ale Malt: • Dark Munich: 2kg &#8226...