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This is quite an inspirational video from the good folks over at Clawhammer

How about a Belgian Wit? Nice flavour from spices, low bitterness. Chicks dig it! :)

This beer has turned a corner literally over night! Seems the large proportion of roasted grains and hop bitterness just needs a little time to setttle. I am serving on nitro and to my palate this is very close to Guiness.

My dry stout has a really intense bitter finish and i don't quite understand why. It's only been in the keg for a week, but not sure if this will mellow out. Recipe: 5 gallon batch 71% pale 20% flaked barley 6% roasted barley 3% chocolate malt OG: 1.040 FG: 1.010 60 min 33g (1.16 ounces)...

1. Use flaked rice in Beersmith for calculation. Subtract about half the volume of water you use for the rice from your mash water volume. You can always add water to the boil if you are under, or boil bit longer if you are over. 2. Yes, i have done this. Very convenient. Also shortens the brew...

I use 20-25% rice in dry weight. The flaked rice in BeerSmith is pretty accurate for recipe design for me. I run the rice through my mill to break it up then I cook the rice like normal (no salt of course) using my brewing water (i.e. no chloramines). No cereal mash. Let it cool down to around...

We don't really get liquid yeast around here, I've only ever used dry. I dont even rehydrate the yeast any more, or aerate the wort. Just sprinkle on top. I do 5g 1.05 brews so maybe if you have a high gravity lager you should do these things, but i dont bother and my beers are great, at least to me

I live in Cape Town, home language Afrikaans. My brewery name is Kaapse Verbrouery. "Brouery" is brewery, add "ver" and it means an operation which is riddled with mistakes. My mom came up with the name, i am posting it here in her memory.

What's your mash schedule?

Lallemand Farmhouse yeast is great! I love saison but not a big fan of diastaticus. My recipe was german pilsner malt, some vienna malt, pinch of wheat. OG 1.04 FG 1.01 ABV 4% . IBU 20, saaz and some tettnang. Mashed low, fermented high at 24C for 5 days then i kegged and force carbed and it...

Ok i have no evidence, other than oxidized beer after storing it cold for 2 months. And i can't say it accelerates it either, because i have not done any side by side testing. You are the expert, so let's go with that. I keg now anyway, because i couldn't face another beer that tastes like...

I have found that storing it cold accelerates the oxidation process. I believe it is because once cold the beer then absorbs all that oxygen in the headspace. I watched a documentary the other day where they show how Chimay (i think it is) squirts a small amount of sterile water from a jet...

Brewing Classic Styles has 2 Schwarzbier recipes, 1 has crystal and is very roasty, the other is refered to as a German Pilsner like Schwarzbier, which has only Pilsner, Light Munich and Carafa special in it, no crystal

Throw in your dry hops while it's still fermenting, like 60-70% of the way. I did this with no wheat and no adjuncts and it was super hazy and was deliciously juicy.

Check out the Brulosophy xBmt where he milled grain and left it for 6 months and made great beer. Airtight ish container i reckon you can go long!

I agree! For me Diamond Lager has that authentic German lager aroma, which i have never been able to get with any of the Saflager yeasts. I ferment Diamond lager at 12C until +-75% done then finish at room temp (18-20) and i have been very happy with the results.

I use glucoamylase in the mash for brut IPA's. I've used this in my cooler mash tun, mash in low for 30 mins, then add the enzymes and let it rest for 1 hour. The temp drops slightly during this so the enzymes work well. Mine goes down to 1.003. The issue with adding enzymes on the cold side is...

I know exactly what you mean. My situation is virtually the same. My opinion is that i am not going to drink a beer just because i made it. And i am not going to give it away if i think there is something off with it either. So if it's bad, it gets dumped and i try again. I have had a recipe...

My standard schedule for all beers is 1 week at fermentation temperature, 1 week at room temperature and then bottle. I don't worry about what the beer looks like at this time. If its done (stable SG) and byproducts (sulfur, diacetyl) gone, then i bottle. My room temp is always 22C and a week at...

Are you sure about this? Website says not so https://www.lallemandbrewing.com/en/canada/product-details/lalbrew-voss-kveik-ale-yeast/