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BU/GU ratio depends on what I want, if it's intended for ageing it's around 65 to 85 IBUs, single addition, and for pastry 25 to 30 IBUs. The way I carbonate is adding a fresh pitch of the same yeast I used to ferment it, this makes it properly carbonated but the issues is the head retention...

So I don't really know where to post this because I feel like it can potentially cover a wide array of topics, so General felt better. The thing is I love big bold stouts, sometimes pastry, sometimes not pastry, these beers I make start at an OG of at least 1.130 so they can finish from 1.045...

I don't have access to GoodBelly here in Europe, I understand it's a non diary probiotic? I could look for similar products but I'm afraid here in Spain most probiotics are dairy based, and I fear any dairy will go rancid and ruin the beer

So I've been using those probiotics capsules for a while to create L. Plantarum starters for souring, but I haven't been that happy lately, maybe I got a bad batch or whatever, so I would like to try other sources, like yogurt, kefir and similar fermented products, how should I proceed? Chuck a...

I've had some kveiks that taste radically different to others, but again, at the end of the day, most people only has easy access to 4 kveiks. There's a lot of kveiks and some are similar to each other but others are not, I use them for everything with a few exceptions and I've had people taste...

Kveik doesn't taste the same, but if you compare the more widely available ones, Voss, Osphaug, Lutra and Hornindal, yes they are similar and one cleaner than the other, but there's a wild variety of flavours outside of those

As with any yeast, you want the temperature to be as stable as possible so it would be a hood idea to have the fermenter in a well insulated area so it doesn't fluctuate that much. Regarding styles, I have worked with 21 unique farmhouse cultures in a multitude of styles, feel free to ask for...

Not yet, although when I have used it I roast it until it's fully cooked and with the outside starting to caramelise, it tasted like sweet potatoes which is a vegetable but I guess you mean like a herb or cabbage like note

There are styles that will benefit from one method or the other. That said, you can perfectly do any style with any method of packaging

When mashed the sweet potatoes I roasted them first, then added them to the mash and I did get more sugars than expected, so I guess I did extract the sugars from the sweet potato, although it mainly gives colour and sugars when mashed, for flavour is way better to add them to the fermenter

You could boil them directly but then you're not using the starches to make more sugar, if you add them to the boil, I would roast them first and boil them for a short time, essentially what you need for them to dissolved if added mashed (like pureed, no mashing them for sugars), so like 5...

I did one last autumn, I mashed it with the rest of my grains since I do all grain, this what does is add colour and sugars, not that much flavour although if you add like a ton of it I guess it would add a lot of flavour eventually. Also you can add them roasted at secondary, if you used them...

Burton ale fermented with a mixed kveik culture

If already caramelized sugar gets in contact with crystals, can crystallize. So you need to constantly brush down any crystals on the sides of the pot so they get dissolved

You need to search for specific brewhouse efficiency calculators, your app might not have one, but you'll be able to find lots on Google, they will ask for some stuff, if your missing some data, don't worry, just make sure to note it down on the next brew, I recommend you to get the efficiency...

My equipment is pretty similar to yours, in fact mine is way more similar to something you can find in a farm rather than a all in one system and I brew anything on it, from raw ales to amazing NEIPAs. You can get you efficiency anyway, although beware that any change will have an impact, I brew...

What you want to do is calculate your system's efficiency, you can use a calculator, that way you can input tbe recipes into a recipe builder as you find them on the internet, books or your own, then you change the efficiency and it will adjust it to your system so you get the right OG

You can use grapefruit juice, peel or extract or a lot of grapefruit forward hops at different stages

It tastes herbal, but it's usually used with more botanicals rather than just wormwood, that's why I don't think it's a good idea to back bitter a beer that way.

It's a pretty ugly plant, even the flowers are ugly hahaha