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Same here, I split the bean, take out the black things and chop everything and to the secondary it goes. Never added to the boil, I don't even know what happens if you boil the beans

It does, but that doesn't mean you won't get any, you'll have to increase the ester production in another way, maybe underpitch, I have to think about it

Today I cracked open a bottle of my sour IPA with Citra and Ella, I find it to be "flat" in the sense that all the flavour is hop driven and it lacks depth, I think in might be worth post pitching an IPA yeast if doing something juicy to add some esters once the souring phase is done

I made the 290F syrup the other day, while I was doing it, around the 110°C-120°C the sugar turned into "rocks" and then it melted again, is that something that needs to happen? Or I messed it up? I used brown sugar to get more dark notes and that tobacco like note I usually detect in brown sugar.

I think I read somewhere that when added to the fermenter Amylase is less efficient than Amyloglucosidase so maybe Amylase needs a fresh pitch of yeast

What Miraculix said, maybe it was stalled and got solved by itself or due an environment change (the room temp raised for example) or something got in there and it has been able to grow once the yeast dropped and it's chugging away, what did you fermented in there before that stout?

Looks like some kind of blue cheese hahaha how's the thing tasting?

I've been doing some raw beers to, the first one was awful, too much raw grain as I basically did my house saison but without boil, it tasted like porridge with black pepper notes from the saison yeast. Today I brewed a raw Hornindal style (without the juniper as I don't have acces to it) with...

Hahahah you'll have to perform yeast screams to make your yeast happy if your wife is making it upset

Tomasgård kveik that I will be brewing with as early as tomorrow

That's what I was saying, a car can't be used in water and that doesn't make it unsafe because we don't use cars in the water. So that's the same, to our purposes it's sterile, we are not creating any medical liquid of any sort

I checked my oven and just with the light on it hits 24°C, I know people usually dries it at 30°C but can I dry it at 24? I guess it will take me a bit more

In whisky production they do something similar, they mash in with the second runnings from the past batch, at the moment I considered that too but like you, ended up moving to a bigger mash tun before trying this method

I usually lose a bottle to hop absorption in 1 gallon batches (turb dependant) , which is a lot but if I made biger batches, I would probably loose around ten bottle to spoilage as I don't like to drink the same beer for too long and I try to limit myself to 1 beer daily. So it's possible to...

And #1 and #2, oxygen is not that aggressive in non bio transformed beers, as there are less bindings going on, it definitely affects but I've had commercial bottle condiotions dry hopped saisons, some 3 years old and there was still hop freshness, due to that lack of binding components going...

That's what is traditionally added, some people adds chile too, but not every mexican likes chile so it can be found without it or with less ingredients or other ingredients, it's pretty State dependent and then every family has it's own recipe

Thanks both of you, I'm definitely swapping the candi rocks for a homemade syrup in my next dubbel

How much will this last in the fridge? Or out of it? No idea how to store it, I will be doing this the day before brewday as I already do an step mash and I'm planning on adding a decoction to raise to mash out so I don't want to add one more step to brewday. Will this last overnight?

I once had to stuck my arm in a belgian quad, I was changing from blow off to airlock so I had to place the ruber seal on top of the bucket lid so the airlock would seal because my blow of tubes are bigger than the airlock in width. I was to lazy to remove the bucket so I tried to place it while...

I once had to stuck my arm in a belgian quad, I was changing from blow off to airlock so I had to place the ruber seal on top of the bucket lid so the airlock would seal because my blow of tubes are bigger than the airlock in width. I was to lazy to remove the bucket so I tried to place it while...