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activity has been 0 for 10 days or so. rather sure about the 68C, using a brew monk wich is +-0.5C when I've double checked. We did a reiterated mash, split in 2. Fermented at 17C,should be fine for S04. Now it's at about 18-19C. It was sat in my cellar, so there was shouldn't be any massive...

Don't understand what could have gone wrong after a Fantastic start to the fermentation. massive CO2 development. I've tried shaking, warming it in a 22C room. 5 packs of yeast is surely enough. rehydrated in Wort. since then I've used Lall brew yeast, they say hydrate in sterilized water only...

Using a hydrometer, used a refractometer for the OG reading

Hi everyone, we brewed a Imperial Chocolate Milk Stout on Jan 24th. Well at least we tried to. Our OG should have been at 26 but was at 24 (we luckily also used maple syrup, that wasn´t planned originaly, for that bit of extra strength). We´d rehydrated our 5 packs of S04 yeast before including...

Thanks again everyone. Last brew was an Imperial stout, so thanks to all the dark grain pH should have been okish. Will use all the Infos I got for my next brew. would have to brew the same beer twice, once with and once without any water adjustments to test the difference.

when you add acid, do you calculate the amount based on the amount of wort going into the fermenter? so acidulate while mashing, amount calculated and sparge with "clean" water?

great thanks. Are you German, your English writing is very good? I'm English but grew up here.

I don't understand why throw the things in and then boil of 2l?why not throw the right amount into 20l?

By the way, an update. left this beer for 10 weeks and it's much better. Thanks a lot for all the good advice.

is using distilled water an option? wouldn't know if where to get RO water.

Is RO water and Distilled water the same? Why the water hell is Munich so well known for beer if the waters crap. I grew up in Germering, what a funny coincidence. Not many home Brewers here, I think.

I've got 80% lactic acid from amazon. My next beer will have acidulated malt and lactic acid in it,using brewfather water calculator to calculate the right amount. I only have PH test strips to check after mashing. Another question, everyone writes about bru n water. I don't like using that...

Hi all, I just got a water analysis from the town council and entered the numbers into my software. It turns out that the HCO3 level is 397ppm. As I understand, that reduces the drop of PH while mashing. what else I've learner's is that a can 1. Dilute the water with distilled water (but won't...

possibly, don't thinks there's that many home Brewers here. too in love with the local beer, which is good bout boring to me.

I started with all grain. I got a together with my two brothers and a friend, we aleach put 300€ in a pot and bought an all in one system with all the equipment. Just went all in, wanted to do it properly or not at al. only been at it for 6 months, but never regreted it, sofar. love the endless...

learned about starters since then, won't make that mistake again. Yeast was 1 month old max and the wyeast packs bloated nicely before pitching. Tried to oxygenate by passing through nanomesh filter bag while transferring to fermenter from kettle. only our second beer ever.

https://www.brewersfriend.com/homebrew/recipe/view/1071783/cherrlock-holmes the recipe btw

8.1ABV is bigger?

cellar, about 65F(18.5C). As mentioned, we bottled our amber ale the same day, and stored the same place, that's CO2 massive. I'll stay patient and wait another 2-3 weeks and check. At least I know it tastes great 😁

even though there is no sign of any carbonation at all after 2 weeks in the bottle?