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Thanks for the info! Already once I made a hopstand, but I'm not quite sure if I've done the best way. When I finished making the boil, let the wort rest for 20m. After these 20m minutes made a chilling 170F 30m, which, divide the time for bitterness, flavor and aroma. When the time hopstand...

Hello everybody, I'm trying to adjust my time and temperature to make a hop stand in BS, but I can not change the temperature, but can not change the time. I have been in bitterness options, but no temperature option, but only a percentage of 50%. Does anyone know how you can modify temperatures?

I will add cane sugar for the APP! In the mash was thinking about making as follows: Mash in: 151F- 50m Mash out: 168F - 10m In addition HOP @ m00ps? I made some minor changes to hop addition (time and quantity). If you want I can put here for you to bear me your opinion. I'll probably use...

yes, @m00ps told me the same messages we had already exchanged, but the problem is I can not relate the malt with hops. I always end up adding more malt due.

And can you explain me what is this law of simplicity? I try to keep things simple, but I can not as you can see in the recipes I'm trying to assemble.

These trying to tell me to reduce Munich for the same amount of Carapils or eliminate Carapils, reduce the amount of Munich 2:20 lbs and increase in base malt? Do you think the amount of Munich for ipa okay?

Maybe add comet to dry hop because they are very pungent flavor and aroma and is very strong lemon and grapefruit zest with resin. What percentage of wheat usually use? It might be better eleminar the Carapils in IPA and eleminar malt Wheat Malt because they contribute essentially to the same...

Hello guys, I 'm putting together two recipes for an IPA and a DIPA , but I have some doubts ... Recipe IPA: Recipe Type: All Grain Yeast: US 05 Hydrate Yeast: 345ml Batch Size (Gallons): 14.5 Original Gravity: 1.058 Final Gravity: 1.013 IBU: 50 Boiling Time (Minutes): 60 Color: 7 SRM Primary...

I do not know much about yeast, and has tried to make the Internet a picture with each yeast could favor the beer, but do not know which found nothing.

I will not worry about it on the boil .. I have a cylindroconical fermenter 15 gallons.

Start my own yeast culture? Can you explain better what you are trying to convey? I do not quite understand the meaning of his answer.

I look for a yeast to balance my body, aroma and flavor of hops in beer, and the resulting clear and dry beer as the West Coast beers.

I think I have a problem .. My pot of boiling / mashing has a pipe under a pot that connects to a water pump. Perhaps to turn on the water pump to pass the wort into the fermenter, the turb which is in the bottom of the pot will get you to the fermenter.

Unfortunately I do not understand what you're trying to tell me. Sorry :/

I also found this standard have happened to me, but I was curious and started researching until it appeared in a blog to say it was one of the off-flavors

Well staff, first I have to thank you for your quick help. Well, I've been reading on some blogs and they say the same as you, that is, proteins are proven by hot break, but at the same time are off-flavors of beer. So I can then simply let the boil and then let land with turb? Attached is a...

Hello guys, I made beer this weekend and found a problem on the boil. Before starting to boil, began to form a "gum" that I tried to remove it, but every time I removed back to form this "gum". What should I do?

Hello guys, I did a while ago an IPA and used the Fermentis US05 yeast, but I'm not sure that's yeast might give me a flavor and aroma typical of West Coast beers. What do you think of change of yeast? Thanks in advance bros

Yes, I'm trying to put together a timeline of fermentation with different temperatures but not and what are the most viable options I have to end up with a good product. Maybe 2 or 3 steps with different temperatures and one of those steps with a high temperature could make a difference in...

Thanks for your help m00ps!