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thanks for the suggestions

Most of my life I've much preferred malty and darker beers - porters, bocks, English brown ales. Lately I've been craving a beer with a bit more hops to it. My searching through styles has led me to believe I will be happy with an ESB. Based on this ( I know its not much) could you...

When a recipe says 19 liters, does that mean in the fermenter or bottles? the reason I ask is that lately i've been scaling up my recipes to 21 liters to hopefully get 19 or 20 in the bottles and my beers have been darker than planned, wondering if this is why...

Thanks for the info Jim and Ed, great stuff. I will be brewing a Bock, does that make a difference? I didn't see that in the styles listed by BigEd. Also I usually BIAB, so I have a thin mash. Does anyone know if I should be adjusting my temps because of that? And if adding the...

Thanks for the advice. I guess I should have been clearer (i'll edit the original post and add this) but I was also wondering about the initial temp of 62C (143F) which seems low to me. All the things I've seen so far are around 67-69C (152-156F) at least.

I just emailed Weyermann asking them if their Vienna Malt needed a protein rest and this was their response (they responded very quickly and seemed eager to help) "you don’t need a protein rest for Weyermann® Vienna Malt. It is highly modified in proteolysis and you can mah-in at 62° C...

I just emailed Weyermann asking if their Vienna Malt needs a protein rest and this was the response I got "you don’t need a protein rest for Weyermann® Vienna Malt. It is highly modified in proteolysis and you can mah-in at 62° C directly. We recommend a rest of 50 minutes at this...

I have been thinking about this a lot, and the easiest/most hassle free way to get the flavor benefit of decoction and I'd love some feedback about this idea... Start my mash normally, wait fifteen minutes so most of the enzymes are in the wort, then pull out a third of the grains to boil for...

I've been reading up and I think I understand it a bit better now, but now what I am wondering about is this: if I remove a third of the grains and boil it won't I destroy the enzymes in those grains and lose a lot of fermentable sugars?

So my next batch will be a bock, and it calls for a decoction mash. I have read up, and while I see that decoction is not necessary these days, based on what I've heard about it adding flavor I'd like to try it. So my basic understanding of how that would work with BIAB is to start out with...

Last time I brewed up a recipe with sugar the recipe stated to add the sugar 2 days later. I posted here to ask if that was really necessary, so now I know why it was done for that recipe. Now I am brewing a different beer that also calls for a sizeable sugar addition, but it didn't specify...

With dry yeast there is no need to aerate, this is per manufacturers' instructions. I have forgotten exactly where I read it, but it stated that the yeast is aerated before being dried out, so don't worry

bump - still hoping to hear from someone who's warmed one fermenter in a cool chamber so I could maybe do a lager and an ale together

RM-MN - I like the idea of doing a small batch and giving it a try, I'll have to do that sometime. Or maybe just make an extra big batch then split off a small amount to a separate fermenter before pitching.

Thanks for the advice RM-MN. I will keep that in mind because I will probably hope to do a lager and ale at the same time sometime. The problem with just taking a fermenter out and letting it rise to room temp is that I live in Thailand, so room temp will be in the upper 80's to 90's to 100+...

I have one fermentation chamber (chest freezer with controller) but want to be able to ferment multiple beers in there. One suggestion I have seen a few times is to get anther controller and a way to heat 1 fermenter. Then set one controller to control the freezer and the beer that requires...

anyone else? i would love to hear from someone with knowledge one way or the other as opposed to simple an opinion.

I found some plastic jars for storing food that are antibacterial and am wondering if I could store yeast I want to save and repitch in these. I know yeast is not bacteria but have no idea if something thats antibacterial would be harmful to the yeast. thanks for the help

Thanks for that thorough response Revvy, I really appreciate you taking the time to teach me the reasoning behind your answer. And thanks to you tsl346 because your response is also helpful. The original post stated it was not a well tested recipe, the poster was just trying it out but...

I am going to brew up a Belgian Dark Ale (supposed to be similar to Chimay Red) soon. The recipe that I found in the recipe database says to add the sugar 2 days into fermentation. I would much rather add it during the boil sometime as opposed to opening up the fermenter during fermentation...