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Don't worry about autolysis, it usually happens in the course of months or years but not that much in days or weeks. Diacetyl is produced by certain strains if the yeast health/nutrition is not so good or you rack the beer away from yeast too early. If you have enough active yeast in the...

Although not a rye specialist yet, I would probably use either malted rye or a little bit of rye crystal instead of the flaked rye. Even at 12% the flakes probably won't make it that spicy but they do make it somewhat sticky and the starch must be converted by the enzymes from your base malt...

Micro Matic regulator, co2, glassware for yeast, some Crisp malts, British hop cones, silica gel finings, more light malt extract..but I'd still need a microscope.

It now appears on the list of Swedish & Central European retailers, too. I might give it a shot in the summer when it gets hot.

1. It is not absolutely necessary to heat up the water. If you sparge with cold water the wort is going to be cooler pre-boil and it will take longer to reach boil so you won't necessarily save time by doing this. You may also lose a few points in original gravity but in my system (not exactly...

Do you have macros enabled in something like Tools->Macros->OO->Security ?

Washing & sanitizing the bottles is very important. I wouldn't use liquor bottles because those are not meant for pressurized liquids so it could be risky. In addition, some liquor bottles are transparent, exposing your beer to harmful light. If you don't have a capper you could use swing top...

One of the possible reasons could be fusel alcohols such as butyl & amyl alcohol etc. Those are side products in fermentations, especially in not so clean and succesful ale fermentations. Those could make it hit a bit harder than ethanol alone. I also noticed this behaviour in my very first home...

Chemipro Oxi does good job at removing the labels. I'm about to bottle the New Year's Day ESB. The yeast for this batch came from the bottle in the top left corner.

^Porridge champs..that's cool.. I tend to boil either large flaked oats, spelt flakes or porridge rice in milk. Then maybe add berries and some walnuts on top. Large flakes or spelt tend to add nice texture and milk lends some fullness to the taste.

Pale Blue Eyes - Velvet Underground

Adding small amount of fresh, viable yeast slurry from a 'starter' (or a dry package although I haven't tried this myself) is a great way to speed up bottle conditioning and it can also produce a cleaner tasting beer. Probably the single biggest improvement in my bottling process. When the batch...

An old thread but it contains obvious flaws so it must be pointed out that alcohol(ethanol) is not a carbohydrate. Carbohydrates consist of mono- di- oligo- or poly-saccharides(sugars) whereas ethanol does not. The main reason why alcohol consumption is bad in the more common type II diabetes...

Something to begin with.. https://bsgcraftbrewing.com/Resources%5CCraftBrewing%5CPDFs%5CBrewing_Processes_and_Techniques/WortandBeerFiningManual.pdf https://braumagazin.de/article/bierfehler-des-quartals-biertruebung/ (latter In German, u can try google translation if it's too complicated)

If you have reused the same (old) yeast preparation in these two batches as I understood, I would say that the yeast culture is the most likely source of an infection. The risk that a minor infection in the culture will escalate during the following fermentations is always big. Based on the...

And the parti-gyle method as such lends deeper color for the high gravity beers because the color elutes early compared to the sugars that need to be washed out extensively .

I'm not an expert in winemaking but a couple of possible explanations came to my mind. The original gravities of wort tend to vary more than the gravities of typical wine must. The yeasts are also different. I think most wine yeasts are rather neutral in character and well adapted to the high...

I think zinc ions and certain amino acids are probably the most useful additional nutrients for beer production using malt based wort. Zinc ions probably last forever in the fridge, but amino acids have some sort of half life. Reagent grade valine (that can reduce diacetyl according to some...

It stops when the yeast starts to get poisoned by the high alcohol level (or runs outh of other nutrients..or the osmotic pressure is too high for the yeast to live happily). This happens anywhere between 1--25% ABV depending on the type of yeast and how it is handled. For most ale brewing...

It's a good base malt but you can replace it with comparable products from other maltsters. Such as Crisp Best ale, Warminster std pale, the Fawcett pale varieties etc.