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Are most of you adding fish sauce? Stinks but i really like it.

My experience it wont all come off but you can boil the crap out of it and still use it. Wont affect the flavour but made me feel uncomfortable lol.

please delete

I boil them for a bit and add it all to the fv.

Did you ever try this RH? I have to admit i find this subject fascinating although somewhat confusing. Is a sauergut reactor basically a de oxygenated lacto starter?

Would love to see people drink some of the beers i have thrown away. Full on plastic or tcp. Some of it you would struggle to swallow a mouthful let alone finish a pint. :barf:

I use a recirculating system with a bag. If i boil i sparge and if its raw i do a full volume mash. I generally boil for an hour or more as i have slow boil off rate. Raw beers only go up to 75c.

I seem to be dong a similar method to you. The only difference would be i use a cube and fill it to the top. What a pita, i hope you manage to resolve it.

Have you made any raw beer recently? Wonder if you could detect it in a no boil.

Hell no. Down the drain. Life is too short to drink crap beer.

I would use RO water with about 3g of calcium chloride. Mashing a couple of hours at 62c should get you down around 1004 to 1006.

My mate never weighs anything. He just chucks in malts and hops and has no idea what strength his beer is. Most of his beer is decent but impossible to recreate. FFS.

Because you will get less extraction.

yes brewers friend IBU calc

I make no boil beers and getting 30IBU or more with a hop tea is not an issue. 25g of 10AA hops boiled for 30m in 1l of water will add 30IBU to 25l of wort. Add more water if it needed when boiling. I normally add about 500ml.

I was in a similar situation once and added some glucoamylase thinking i could drop another 10 points. Went wrong and the beer dropped another 25 points down to 1008. Ended up 15.5% and still have not gotten around to bottling it.

You open the garage door and its been bricked up with beer crates.

I am on a vinegar forum and saw someone had made garlic wine then turned that into a balsamic type vinegar. Looked really good.

I have become lazy with my sours and i am now on my 4 pitch onto the same yeast cake. After a month once it starts to clear i rack and dry hop a week before i want to keg. I am not adding gluco as i like the residual sweetness in red beers. Oak chips are in primary fermenter. Next batch i am...

This stuff makes amazing ice cream. Mixed it with some high quality vanilla extract.