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Visually, there's little yet to be proud of, to tell you the truth. Floury haze. Murky. Not dark enough. That's why I drink it from an opaque ceramic Stein. For the moment, the report is rather about my first impressions on the yeast, than about the product itself. I hope, later I'll have...

I planned to ferment my wort for 2 days at 28°C and then cold crash to stop fermentation to not get too much of Alcohol, but then I had to leave my home for 10 days, leaving the wort in the primary all that time. I was expecting I would have gotten a standard-strength 4% or 5% ABV beer, but no...

The Kwass is ready. Seems logical to continue in a dedicated thread.

Continued from another thread. I got me some Fermentis Safkvas C-73. I tasted homemade Kwass many times in Latvia (my home country, where Dzersis is another name for the beverage, although Kvass is used more often) and in Poland. I'm familiar with three versions of Kwass: the common standard...

It may also depend on the quality of the given hop batch. It's not a unique occurrence when I'm suddenly getting an unusually harsh and lingering bitterness from the hops I'm well familiar with, like East Kent Golding or Hallertauer Mittelfrüh. The murky world hop market is full of counterfeits...

Also, when someone asks a good question and gets a heap of really helpful answers and directions. Then he thanks everybody and swears to come back to share what comes out of their suggestions. And everybody say they can't wait to hear what was his experience. Then, crickets.

When someone with a good level of experience comes and asks a good, well-formulated question, in answers to which I would be much interested too, and the only reaction are silly answers from n00bs, whle the gurus for some reason pass by and keep silent.

You'll have very little Plume flavour left after the fermentation so the base style must be fairly plain and light to not overpower the subtle fruit flavour that remains. I make my fruit beers on American Blonde or, preferrably, American Wheat Ale base no higher than 4.5%ABV. I found that Wiheat...

I'd take the challenge. Temp swings and shaking will probably fasten the carbonisation process and you might achieve higher carbonation level than planned. The principal thing, however, is using plastic bottles. With them, you'll be safe from many worries you'll have no time to sort out on the...

Yep, most probably. Just 33% of diastatic Pale Rye Malt perfectly saccharified the rest of the grist, 100% extract efficiency. "Why then wasting more of it", probably used to say grumpy peasants of the Northeast European Rye Belt :D

No, it didn't! The bag got completely gummed up, just a tiny triclke of droplets running out of it, even when massaged and squeezed. Had to use another two pieces of filtering cloth, a bit too much work for a 6-bottles batch. Lotta flour came out of it into the wort too. Never Rye flour makes...

It worked with a 100% Rye malt grist after a beta-glucan rest. But the Rye flour proved to be an overkill.

There are many kinds of Europeans. Some of them both look and build their concepts of other peoples in rather... erm... un-European way. Probably that community has had a disproportionate influence on teaching the AI how do Americans look.

It will be also significantly darker, of a red-chocolate hue, because of the Fermented Rye. Rye Flour. Stuck BIAB sparge (even despite the beta-glucan rest). Now I've seen it all. After a couple of successful 75% and 100% Rye Roggenbocks I was thinking of myself as of an expert in brewing with...

Came up with a recipe, brewing it right now, here is it with comments: RUDZU DZERSIS (Rye Kwass in Latvian) Expected OG 1.024 Pale Rye Malt - 1/3 of the grist Red Fermented Rye Malt (aka Kaljamallas in Finnish Sahti recipes) - 1/3 Rye Flour (didn't want to use adjuncts, but Rye Flour is...

I bought it exactly from Russia, swiftly delivered to Turkey, along with similarly repacked BR-8. From other hard to get strains, they also had on offer two kinds of Fermentis Lactobacillus and a new high-alcohol Fermentis yeast, which I didn't care to order. Sometimes the ruskies sell pretty...

I often add Flaked Barley to my low-gravity English milds and bitters. Up to 10% of the grist it doesn't add any haze (at least, when the low-temp rests are employed) and nicely prevents the beers from getting watery below OG 1.040. It's what they actually were doing on British breweries during...

Actually, I wasn't asking you if I did. I just said "I don't know if I...". A polite figure of speech, common for many languages of the world. Doesn't require a prompt answer 🤡 Now, let me humbly suggest to switch the focus of the thread back from the humble person of Protos to the yeast topic.

I'm not a native English speaker but here's not a hard case to distinguish between a pun, a joke and a blunder, especially when working with texts on history topics has been my job for several decades. When such a turn appears in a text that otherwise looks fully credible and source-grounded and...

Will do! I hope that Kwass, which is between 0.5 and 1.5% ABV, might be a great solution to those who (like me) seek to limit their weekly Alcohol intake without sacrificing the Sacred Daily Stein'o'Homebrew :)