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Hi, Me and one of my roommates made our first AG today. We wanted to make a witbier with ~4.5% ABV and not overly much bitterness. In other words, fizzy yellow beer with a good "nose" and an excuse to make beer with a haziness without having to explain to people that some haze won't kill them...

Chemisch Blond 1 Brewer: Nerro Yeast Brewferm "lager" Beer: Chemisch Blond 1 Style: Belgian Pale Ale Type: Extract Size: 1.3 gallons Color: 8 HCU (~6 SRM) Bitterness: 34 IBU OG: 1.051 FG: 1.010 Alcohol: 5.2% v/v (4.1% w/w)...

Hi, I intend to brew my first non-kuit beer this weekend. It's going to be a partial and the intended end-result is a nice hoppy blonde beer. I study chemistry and live in the Netherlands hence the text is in Dutch. What do you think? I intend to keep it clean, but is it too clean?

Hi, I intend to brew my first non-kit beer sometime soon and I'm looking for some information. First off, I want to try a few recipies small before I go full scale with them. This means I will be using a small carboy (5L, ~1.32 gallons). How far could I fill the carboy without it spreading...

That's right, 2 yeasts in 1 cider! The idea being that beer yeast are fast and apparently do ok in high OG brews and that champagne yeast can make it into the 19% - 20% ABV Apfelwein that I want to make. I ground apples (Braeburn apples) into a pulp and strained to yield a reasonable...

This has got to be why they rape men in deliverance. link --> ==I got married last weekend [pics]== - Sherdog Mixed Martial Arts Forums This is not me! It's just hilarious. This was actually referred to on a Dutch news site.

Daily Candor » What Europeans think of each other :)

https://www.homebrewtalk.com/f80/nerros-sour-citrus-melomel-67059/ After a year of ageing in bulk I have bottled my citrus melomel. Everybody loves it, it's tart and beautifully honey-ish. It drinks really well from a tumbler :) And just because I'm psyched!! a Photo :) I know, grainy, cell...

I started wondering this a few minutes ago so I did a quick calculation: I make 4.5L batches (~1.19 gallons) for which I use 3 cartons of clear applejuice which cost €0.99 each. I use 1 packet of champagne yeast which costs me €1.35 and 200g (~7 oz.) tablesugar, which costs me 1/5 * €0.85 =...

Has anyone here ever tried to add maltodextrins to cider? It might make for a cider with head and more body. My main qualm with cider is that it's always a bit watery compared to beer. Perhaps this way such problems may be solved... Any ideas? I've also thought of the following. You can make...

As you may have read in the mead forums I am currently brewing up a small batch of a mead that will age for five years. It will be called "Het Vijfjarenplan" Which is Dutch for "The Five Year Plan" (Seeing s how I'm Dutch an' all...) The "1" in the bottom is to show what version of my five-year...

Yesterday I have started the fermentation of a new mead. The recipe has been composed in such a way that a high alcohol (~20%) mead with vanilla and slight cinnamon and cloves undertones is achieved. The recipe is as follows: Recipe Type: Dry vanilla mead Yeast: Kitzinger Reinhefe "Champagne"...

I'm busy composing a new mead recipe. The intention is too make a dry, high alcohol mead that will age for several years. So far this is the outline: 15 lbs honey top up with water to 4 gallons champagne yeast all the required yeast nutrients and energizer 8 oranges (zest and strained juice...

I knew it! http://www.realclearpolitics.com/articles/2008/07/the_essential_beer.html Now to find an excuse for this beerbelly..

Recipe Type: Dry citrus melomel Yeast: Kitzinger Reinhefe "Burgund" Yeast Starter: no Additional Yeast or Yeast Starter: no Batch Size (liters): 8 (2.112 gallons) Original Gravity: 1.090 Final Gravity: 0.995 ABV: ~12.5% Boiling Time (Minutes): 10 Color: straw gold Primary Fermentation (# of...

Recipe Type: Dry mead Yeast: Kitzinger Reinhefe "Sherry" Yeast Starter: no Additional Yeast or Yeast Starter: no Batch Size (liters): 4 (1.056 gallons) Original Gravity: 1.090 Final Gravity: 0.995 ABV: ~12.5% Boiling Time (Minutes): 5 Color: deep gold Primary Fermentation (# of Days & Temp)...

Recipe Type: Dry mead Yeast: Kitzinger Reinhefe "Sherry" Yeast Starter: no Additional Yeast or Yeast Starter: no Batch Size (liters): 4 (1.056 gallons) Original Gravity: 1.090 Final Gravity: 0.995 ABV: ~12.5% Boiling Time (Minutes): 5 Color: deep gold Primary Fermentation (# of Days & Temp)...

Hi everybody, I have made cider a few times now and I must say I like it a lot. Hard cider is not a drink that one commonly encounters in bars/pubs here in the Netherlands and I'm starting to think that maybe it ought to be! It's especially good when it comes from the fridge all nice and cold...

[Sorry for posting two threads today, if the moderators find it disagreeable I apologize] Why is it that I can't find any info on fermentors with some kind of stirring device built in? It would seem sensible to keep the yeast suspended and to keep the mixture homogeneous. It would allow for...

Hi everybody, I've recently made a cyser using 240g of clover honey and 3L of clear applejuice. It dried out completely from a density of 1.065 to a density of 1.000 which means it contained around 9% ABV. Here's the thing though, it tasted great while I brewed it using a baking yeast. So I...