Search results

Hi Im thinking of buying large Herms coil immersion chiller for cold break of 90-100 gallon wort from 100 degree celsius to 20 degree celsius with Duda 90 plate chiller within 30-60 min. But I dont know how much large immersion chiller should I choose (exp; length and width) Is there someone who...

Thanks Leidemann I will consider to buy 88 jet for 100 gallon kettle Jun

Hi Im thinking of buying large gas burner, In order to boil about 100 gallon(380L) wort so quickly but I dont know wether which products should I choose. Is there anyone know appropriate size and requirement kilocalories ? (my kettle size is high 121cm, width 65cm, thickness 1.5mm) I have...

Hops US Cascade (bittering) 28.35g 33.34% 5.5AA 60min 17.86ibu US Cascade (flavor,aroma) 14.17g 16.66% 5.5AA 15min 4.43ibu Gaxaxy(flavor,aroma)...

Thank you for nice tips Calaeb and Flars Actually,after finished kegging, I corrected all of the rest of yeast from the bucket and put it into fridge to separate into three layer then next morning put out unnecessary water from the top of the yeast and put clear wort onto the recycle yeast...

How to use recycle yeast Whenever Im brewing I use dry yeast such as US-04 or 05 but one of my friends said that if you use recycle yeast you can save money and it would be easier for fermentation than use dry yeast. But Im wondering about whether how condition should I put recycle yeast...

Hi every American home brewers, Im Japanese,now Im thinking of making American IPA + dry hop. but I have a question,Is there someone who know how to calculate ratio of dry hops ? Hops US Cascade (bittering)54.90g 61% US Cascade(flavoring)17.52g 19.5% US Cascade (aromaring)17.52g 19.5%...

Thank you so much Porterpounder ! I got it.but nobody sell stainless barb here in Japan so I will have to use Brass barb when I do sparge,mash and boil.

One of my friends told me that using Brass barb in the kettle might be affect to the beer taste than using stainless steel barb. So I’m wondering whether I should buy Brass barb or Stainless barb. What do you think about the quality of the Brass barb ? Is there any problem If I use it in the...

Thank you so much Happywanderer Im really appreciates for your useful advice. but I have some more question, 1) should I add rice hulls to prevent a stuck mash as I will use flaked oats and flaked barley(Although I never stuck as I use false bottom whenever I sparging) If you were me how...

Hi everyone Im Japanese home brewer right now Im thinking of making original sweet stout, but Since there are small number of home brewer in my country there isn’t any useful information about it, that’s why if someone have good some advice about making sweet stout please tell me in detail...

Hi Im Japanese home brewer and right now Im thinking of making a new recipe of Witbier but Im wondering whether I should add rice hulls to prevent a stuck mash as I will use flaked oats and wheat. If it so how much rice hulls should I use ? And which recipe is the best ? (Acutually I don’t have...

HI all, Im planning to make peach wheat ale with limited ingredients in Japan. but Im wondering about whether my recipe is correct or not. this is my own recipe. what do you think ? Original Recipe 1 Style: fruits beer( peach wheat ale ) Recipe Type All Grain Boiling Time(minutes) 90min...

HI all, Im planning to make peach wheat ale with limited ingredients in Japan. but Im wondering about whether my recipe is correct or not. this is my own recipe. what do you think ? Original Recipe 1 Style: fruits beer( peach wheat ale ) Recipe Type All Grain Boiling Time(minutes) 90min...

Thanks all. I was thinking of other types of MilK Stout recipe but I haven't still come to conclusion whether which is best. Is there anyone who know which is the best recipe. (Especially ratio and ingredients) Type 1 Style sweet stout(left hand milk stout clone) Recipe Type All Grain...

Thanks useful information. if you know alternative ingredients of Munich Malt, Magnum hop, and Goldings East Kent, please lets me know(brewer's shops of our country have only limited ingredients so we cant afford to make lots of variety of beer)

Hi Im japanese, recently I started home brewing as my hobby in Japan and now Im thinking of making new style of Milk Stout Recipe. but Im wondering whether about my recipe is correct or not. Is there anyone know exact recipe of Milk Stout ? following is my first recipe. if someone know...