Search results

Hi, I will use Belle Saison tomorrow and I want it to ferment at high temperatures, maybe around 90 (don't know how much I will be able to warm it with my heating blanket). Are there any benefits of pitching low, then once fermentation commence, increase it to a higher temperature vs. pitching...

Hi, If you scale a recipe with respect to efficieny (NOT volume), should you let the amount candi sugar be constant? You will add this at the end of the boil anyway. Of course you will not hit your OG by doing this, but I was thinking that you can add some more / less malt to account for the...

Hi, I will brew with my new Grainfather tomorrow and today I started to prepare crushing my grains among other things. I set the gap to a credit card thickness as per recommendations online, but I found the flour content to be a bit a too much, so I increased the gap a bit and crushed 4.8 kg...

Hello, I have a Belgian style wit fermenting as of today and I am looking to add some additional coriander and orange zest when things have settled a bit in the primary (I am not planning to do a secondary). So my question is how to best sanitize these adjuncts? 1. Boil or heat to 70 °C for a...

Hi, I have a roasted malt (biscuit) at about 58.5 EBC (22.3 L). When I choose roasted malt in Brun' the cell turns red. Should I use crystal malt or base malt or keep it roasted anyway? This is the malt I am using: https://www.northernbrewer.com/dingemans-belgian-biscuit-r-malt Thanks.

Hello, I would like to try an APA using Amarillo and Chinook. I don't have so many brews under my belt, so I thought I could you ask you guys for suggestions. Should I keep the malt bill clean? I have MO/Pilsner/Munich/Vienna/Cara pils/Biscuit/Crystal (56 °L)/Chocolate malt available. In...

Hello! I've decided to try brett in my next brew. My plan is to ferment with regular yeast, then add brett to secondary. Since I only have one refrigerator dedicated for brewing, and brett, as far as I understand it, takes a couple of months to finish, I rather not use the fridge during the...

Checked my FG after 7, 9 and 10 days of fermentation and it is supposed to be 1.013 but it reads 1.016. I've used S 04 yeast. Fermented at 62.6 F (17 C). Malt bill: MO - 95,8 % Cara pils - 2% Crystal - 1.2% Should I wait one more week before transferring to secondary? I really want to do a...

Hello! I primed my Kolsch 4 volumes of CO2 by mistake. I was intending to use 3 volumes. Is it possible to "fix" this by opening the bottles and recapping to release some pressure? How long should I wait before doing this? I am concerned that my bottles will explode! Is it possible to recap...

Hello! I have a Kölsch fermentating as of today! I would like to brew a pilsner aswell, but I only have one refrigrirator and the Kölsch is fermenting at 18 °C (WLP029) so the temperature is not low enough for a pilsner. Would be OK if I bottled my Kölsch in about two weeks, let it...

Hello, I was planning on doing a kölsch (https://www.homebrewtalk.com/showthread.php?t=33548) which requires Perle and Tettnanger. In the recipe the Perle had an %AA of 7.4 and Tettn. had an %AA of 4.4. However, the hops that I bought has %AA of 3.4 (Perle) and 2.1 (Tettn.), meaning I have to...

Hello, I will only have roughly 48 h time to ferment my starter. I want to cold crash it, but I fear I might not have the time to that. The plan is to let the starter ferment for 24h then cold crash it for 24h. Would I be better off letting it ferment for 48 hours and pitch the whole starter...

Hello! From what I have read, normal/high pitch rates makes wheat beers pretty flat but I want to taste the banana flavors. I have read about people using 1 vial w/o starter for 5 gallon batches when they want to under-pitch. If I want to use liquid yeast, should I then pitch 0.6 vials? [1...

Hi. This is my first post :mug: I need some help with Bru'n Water. Water report (ppm if not stated otherwise): Ca 25.0 Mg 3.9 Na 10.5 HCO3 59.0 (stated as "alkalinity") SO4 39 Cl 13.5 K 2.4 Total Hardness 4.45 °dH I have a couple of questions: 1. The pH is 8.5, is that...