Search results

After making my first "big" batch there are some things that don't add up in my mind. Hope anyone can add some light. Total batch size was 13.20 gallons (51L) at OG 1084. Malts: 3,5oz (100gr) chocolate (978 EBC) 24lb 4oz (11kg) Munich (15 EBC) 24lb 4oz pounds (11kg) Viena (6 EBC) I divided...

After some "not so nice" beers doing my own recipes, I've decided to ask for critique this time. Would you change anything? I don't know how interchangeable are flaked barley/dextrine malt/wheat malt for beer body, so I'm a bit lost on what I'm doing. 12.5lbs (5.7kg) Pilsner malt (5 EBC)...

Help! Facts: I did a mash at high temp (165F = 74ºC), that went down to (150F = 66ºC) over the course of 2h (was open to let it cool). I did not know that this could kill enzymes and cause unfermentables that leave a high FG, and that with enzymes dead, there would be no conversion even...

Greeting from Spain! I rushed to ask questions amazed by the knowledge and I forgot to say hi. Seems like a nice place you have here. You can skip the next part. It's just a little story of failing and beer. Background: I've started with this hobby at age 18, made 5 all-grain...

After making my first Belgian Golden Strong I've read that high gravity beers need more time conditioning to remove diacetyl/attenuate the warm alcohol flavors, and a lot of people here let it sit in primary/secondary a lot of time. The sample I just drank to take the gravity (day 8, from...

Hi! This is my sixth all-grain round, and this time I'm going to try my first Belgian Golden Strongh Ale attempt. Since it's the first time I play with sugar and trying to follow a recipe, some questions raised. OG in BGSA should be 1.070 – 1.095 range. OG is mesured after boiling. As...