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One of my last four bottles of Saison I need to brew this beer again. Amazing

Today I'll bottle a weizenbock that is my brewery's first anniversary beer :D

Weizenbock - 22 liters Today I'll bottle this weizenbock :D

I botteled Christmas Ale - almost 3 weeks after brewing, still very sharp and very strong alcohol. A lot of things that bottle conditioning will take care of :D I have one 0.3l bottle and I'll taste it around 1st November.

Use crystal for best bitter. I have plan to brew extremely light rye pale ale - very low OG and ABV, great beer after basketball practice.

Now I'm drinking my Vienna Lager I started my vacation today, on Friday we're going on a 8 days trip - Zakynthos. There is a local brewery called Levante Beers and hope that I'll have chance to visit it. P.S. When I botteled the Vienna Lager my mom was standing right next to me and ate salty...

Ye, that's true. As I said I don't have experience with kegs. So better to carbonate manually and store in a cold condition than add sugar and condition like in bottle?

Last weekend I brewed Rauchweizen (2.5kg Pilsner malt, 0.5kg Steinbach Oak smoked malt, 3kg wheat malt, 30 grams Lubelski - Polish low AA hop, dry weizen yeast). The yeast went out the fermenter after about 15 hours of fermentation, thank God I used a blow-off tube :D From the FFT jar there is a...

I have never use keg but I read a lot about it because I want to start using kegs and in your situation I would rather condition beer like in bottles. It will make beer more resistant. This is just my opinion.

Today I'll bottle Christmas Ale and drink one bottle Saison :D

I've always wondered why add dry hop separetly (not all at once). http://brulosophy.com/2015/05/04/single-vs-double-dry-hop-exbeeriment-results/

I went to store in September last year. I bought 2 Saisons from very big brewery. On the front label I read that this beer was brew with open fermentation technique. I started to read about open fermentation and was very curious how beer is made so I wrote on youtube search 'warzenie piwa' which...

Yes, malt smoked with oak tree. I used Polish hops (Lubelski). I made only one batch of Grodziskie, but think that hop should give bitterness when smoked malt is used. Tropical or citrus aroma doesn' match with smoked malt (that is my opinion only :D) Pinta brewery is largest craft brewery at...

My saison :D Great beer after amateur basketball game :D What do you thing about shakers? "Craft beer people" in Poland usually hate shakers because they can't feel aroma. A lot of people drink beer only from special glass that is narrow at the top. It doesn't matter that they drank this beer...

I don't have links but can write something. We have our beer style - Grodziskie (https://en.wikipedia.org/wiki/Grodziskie). For me base style is interested but I prefer Hoppy Grodziskie. Current craft beer trends are: barrel-ageing, high beer extract, NEIPAs, Brut IPAs, strange beer additions...

I have this situation every time when I'm using weizen yeast (hefeweizen, rauchweizen, weizenbock). You should do this: Put one end of hose into blow-off tube and second put into bottle of water. The yeast will go via hose to the water. There is no yeast mess and you minimize risk of infection.

I often read that in beers which primary and secondary fermentation last several months should add fresh yeast for bottle fermentation. What if we add other type of yeast than those we fermented beer and new yeast eat some sugars that "main" yeast couldn't eat? Beer will be overcarbonated or we...

Today I created an account here and later I'll bottle my American Light Ale (light top-fermentation beer with a lot of american hops for aroma).

Hi, I'm adding grains when water has temperature about 2 Celsius degrees more than mash or first rest temperature and I'm starting mash timer. It's easier to heat water alone. Temperatures of amylases activity are not step function, they work in a range of temperature. If mash temperature is 1-2...

Hi, I'm a fresh homebrewer (started in last December) and I'm still looking for knowledge and help. I usually brew a 20l batch. I did 14 brew batches. I have a subscription of 'Piwowar' (Polish homebrew magazine) and few days ago I subscribed Brew Your Own. I can't wait to post a first question...