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I was having problem with my bottles as I described here: https://www.homebrewtalk.com/showpost.php?p=7863299&postcount=13 Almost all of my 200 bottles had this problem and I wanted to try something drastic. I used caustic soda, around 3% concentration and 122-140F. After soaking 1-2 hours...

Johny I have exactly the same problem and i discovered recently. It is very hard to clean, mainly because the brush cannot get to every bit of area inside the bottle to scrub it. I'm thinking two possible reasons: 1) Something that has to do with my water which is extremely hard. But then, the...

Thank you all for your replies.

I did add fertilizer for 40 days, mid May to end of June. Cascade burrs had already appeared. The ingredients were these: 20%N, 5%P2O5 10% K2O 3%MgO 5% S 0.3% B 0.3% Fe 0.1% Zn Friarsmith, since 1st of July I didn't add anything else, just water. At that time, I recall that there were 2-3...

June of 2015 I purchased and planted 4 hop varieties, hallertau, perle, cascade and magnum. I live in Greece and the summer is quite warm/hot here. The hops came in small pots, already established small plants and they made it through the first year. I planted them under some big olive trees...

Right on the spot! Steeping will not add fermentables. It will add non-fermentables

I disagree. Steeping (some grains) adds sugars to the wort, because the sugars have been inside there beforehand. It's just that, these sugars are not fermentable After all, they have potential SG http://beersmith.com/grain-list/

Carapils produces dextrin which is unfermentable. I believe that caravienne is similar to carapils. The majority of sugars in these special grains is already there, waiting to be extracted. And these sugars are not fermentable. Perhaps there is a small amount of startches that hasn't converted...

Fermentability of the ingredients. Quoting John Palmer's How to brew: Source: http://www.howtobrew.com/section1/chapter3-5.html It's not a matter of "bad" extract.

I don't believe that the temperature is the issue. What ingredients did you use? 64-72F is the temperature that wyeastlab suggests. But that doesn't mean that the yeast won't do it's job at 63 or 73 degrees. Maybe you were lower than expected,but this should delay the fermentation process...

I believe it has to do with the fermentability of the extract. For example when brewing all grain, the temperature of the mash is responsible for producing both fermentables and unfermentables sugars. Raising the temperature will result in a higher FG reading, while mashing at low temperature...

Of course i boiled for more than 90 minutes. I think it was 110 minutes, in order to vaporize more water and increase final gravity. According to some literature, beers with alcohol, lower than 3.6% are more prone to infections than beers with higher alochol. That's why i am asking about...

I'm sorry if i wasn't clear enough. The 3rd picture is a picture of the boiling kettle trub 2 weeks after the boil. It has nothing to do with the fermentation bucket etc. I didn't clean the boiling kettle, but decided to keep it because of this: The volume of my kettle is 20 us gal. The...

Please excuse me if i'm in a wrong section. A few months ago, i tried to make my own malt for the first time. I bought 6.6pounds of barley from a feed store, and tried to malt it. Everything went well, except for the fact that i didn't have the right equipment to dry it down to 4-5% moisture...

Homercidal temperature control isn't difficult at all for me. I have knowledge of theory of thermal tranfer because of my university degree. Also I have the means to control the temperature, automation/refrigeration experience and most of all I'm eager to make something dufficult. Applied...

Beer is not very spreaded in Greece. People tend to drink beer mostly during summer time. The majority of the market share belongs to 1-2 big companies, that produce 1-2 lagers and some times some Pilsner. There are also a few microbreweries that follow the path of the big companies have chosen...

Cheers guys. I live in Greece and i'm new to brewing. I have a cousin that he is brewing wine every year, in large batches (around 2-3tons), once a year, from real grapes. I have studied chemichal engineering but i haven't specific knowledge around brewing and drinks. So one day my cousin...