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Hey all,I've been fining my beers with gelatin following the brulosophy method,but I was wondering,what if my beer in keg is already carbonated,and than add the gelatin? Are there any reasons against it?

30min at 40C ,and overnight at 68,yes there was no sparging ,so like BIAB.

Iknow that malt bill sounds like homebrewer definition of hell,low diastetic power oats,and sticky rye, It was more like 4 kg oat malt and 3 kg rye malt with some special B,did 40 C beta glucan rest than decoction to 68C and left this overnight for about 10hrs no problems draining it,now it is...

Cheers everyone,I wanted to attempt to malt my own grains,like buckchweat or millet,and I was wondering if the drying step is really necessary?let's say my grains are all malted by Friday,then I just mill them wet with my corona mill and brew with them right away,in theory make sense,will just...

What mashing regime did you use it for 100% oat malt?

I was just listening to basic brewing radio podcast with 3 of your guys,I was surprised that nobody talked about overnight mashing,any experience with this? I wanted to do 100% malted oats using this technique.

Cheers everyone, yesterday I brewed 100% oat beer,I got the one from canada maltage,5kg,I did 3-ple decoction ,beta glycan rest for 30 min, protein test for 30 min and sac rest for 90 min,I used wln4100 ultre ferm in the end,the beer is fermenting mow,the only issue I see is lace of foam-...

Will do when it's done fermentation

Thank a lot man,I really appreciate your input,cheers

The gap is definitely something I can't control sinds the store does it for me.

It seems I hit the volumes ok,but it is good point

Thanks guys,the sparge will definitely help,I'm getting grain mill next.

So today I brewed maybock,got 8 kg of hrains,I crush them at my local storeashed in 66 C for 1 hour,mash ph 5.4 ,batch sparged ,and instead 1.057 as predicted by beer smit,I got 1.051!! Big problem,so the calculated efficiency was 48,5%,usually I get around 60%which I find low anyways,but...

you take chlorine free water,add table sugar and mix with water kefir grains,which you can buy online,it has pleasent sour taste,im sure this is the reason people call it water kefir,it actually resembles kombucha just without the tea.

i used about 500ml of just the water without grains,in 4 liters of wort,i feel that even less water will still be ok,the picture you see is after 24 h from pitching.

its like the milk kefir,just made with water,and the bacterial culture that are called kefir grains are different species than the milk one,they are colony of symbiotic organisms .

So,I've been drinking water kefir or few weeks,than the idea (nothing new) came to my mind,to brew small batch of extract beer and ferment it with the kefir water,well seems like it works well,I couldn't find any solid info on the net,the og was 1.056 the FG is 1.010 ,it has a hint of banana...

this is what i heard too,few guys got barley crusher and they are not soo happy with it.

amazing guys,thanks a lot going to get one tomorrow

hello all,i have corona mill which is ok,recently my friendly home brew store got some 2 roller '' economy barley crusher,it is basically the same thing like the one made in USA ,just this one are made in china,question is,does anybody use them,can they be worst than corona mill-thanks.