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In the end i did the Pils first. 3.7kg. I collected 14 liters of wort then boiled it to 13, and added an extra liter to take it to 14. OG: 1.056 for a 68.5% efficiency. With the vienna it was same ammount of malt but i colected 15 liters. OG 1.062 for a 78% efficiency. Seems an extra liter goes...

totally true. And i will. But i was asking for insight i was sure people had tried already

And yet if you put the bottles in the fridge the yeast drops way faster and co2 dissolves faster too

Wherever you decide to read about bottle conditioning you see "leave for 2-3 weeks". I have done several searches but cant find any real reason for this. In most cases the table sugar is consumed in two to five days (20°C room temp). What prevents me from putting the bottles in the fridge for...

To clarify, i am talking about brewhouse efficiency. That is, the OG points i get from the grains. Im guessing conversion wise i can get away with less time since its only base malts but didnt know if that would affect the brewhouse efficiency or something else

So im gonna do two recipes side by side, the same process, to see the differences in the malt. BIAB, 14 liters, 3.7kg of pilsner/vienna malt, 15g of perle boiled for 45m, 15 grams for 15 mins and 20 at pitch. Mangrove Jacks M42 yeast (77-82% att, very neutral yeast). Im wondering if with...

took a few days to clear and sediment back but it did. Bottled yesterday with 77 grams of table sugar. the FG was 1.016 and 71% attenuation which is perfectly fine. I feel Mangrove ale yeasts usually end in the low end of their attenuation range, which is actually a good thing for me. I had a...

It was only 14L, or 3.5 gal. So mangrove recommends 1 pack for 5 gals at 1.050 and so i thought it would be ok. But i think it was. The other one atrenuated just fine going from 1.054 to 1.011, same volume and one pack of M44 yeast. I wil bottle that one tomorrow and measure gravity of the M15...

I ended up measuring sg two days ago and it was at 1.020, much higher than expected. Og was 1.057 and i expected at least 1.017 so it makes sense it restarted to chug those last points

I dont get why you say this. I know it. And yet the turb was packed down and the aiirlock nearly not bubbing in both carboy and overnight one started to bubble and recirculate the turb...and one didnt. If it was preassure or degassing or tems that would not happen.

Im not that antsy, i just thought "hell, 2-3 weeks in primary is enough and the ferment is done... lets bottle and do sth else" but its still fermenting. Im not gonna bother with SG because even if its nearly finished its still bubbling as yesterday and there's turb all over so...not bottling...

But i've read that the problem with this is that you still get AA from the pellets until 60° or so. Even if its not that much its enough to impact the beer. And i dont have that much space and share the house with ppl who would not love that a lot... But the tip about adding the cold water...

Ok will wait another week (i planned to do that anyway heh) I know about those temps, Ashevillain, i just cant temp control that smoothly. I pitched slighly hot because i was going to sleep and didnt want to leave all the beer overnight there in case it would let other microbes settle in. I have...

Ok. SO 10 days ago, at around 00:00 of the 12/10/2017 (12th oct for americans) I pitched the yeast in my 3rd and 4th batches of beer. One was a darkish ale and i used Mangrove jacks M15 Empire Ale. Another was a more hop forward Vienna malt ale. I used M44 West coast. Both were pitched slightly...

So i have read quite a lot in a rather short time like all new ppl that go into brewing and i still have some basic doubtd about bpiling and hops additions i was hoping someone could help me with. I know how its traditionally made but im doing biab now and im not sure i have to boil for...

yeah those are good ideas. Im using mangrove Jack's yeast. Im kinda a loyal customer and they got all i need. They got a californian lager strain to warm ferment. But as i said i can still get to 12ºC or so for lagger ferment. Also i checked the fast lager method from burlosophy and i might give...

thanks, yeah i already did. Also i just made a starter with 300 ml 5% sugar and 1% vinegar and 1/2 tbsp of munich malt, boiled the water and sealed the jar, when it dropped to 45ºC i added the malt. After 1h its bubbling like crazy. I think i just cultured yeast haha. We will see... I will...

That seems like a great idea. i have some glass containers where i can do that. What pH do you usually get in the final wort? Also is it a problem if its not at 45ºC for a long time? does lactic acid still get produced at normal temps (20ºC)?? Sorry for all the questions...

Seems like a good advice but doesnt lacto just eat sugar until certain pH? like 3.3 or 3.2... Also what do you consider a small wort? half the volume? 1/4? By contamination i mean enterobacteria taking over, i read they can develop fecal or vomit smells. Thanks though. Im just trying to fully...

Constant normal temps are not a problem. My house stays (amazingly) at 20ºC constantly. I have a basement where in winter its colder to 10-15ºC depending on when, without big swings. ITs just not enough for lagering. Ferment and diacetyl rest i can do (ferment in basement, then bring to the...