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Acho que você está apressando as coisas. Tenha paciência e espere mais uma semana. Pelo menos. Enquanto isso, pode ir preparando a sua próxima cerveja.

Pessoas diferentes podem sentir e, principalmente, descrever aromas de maneira diferente. Nunca senti aroma de menta em nenhum lúpulo, mas você pode estar descrevendo a sua sensação de um aroma de pinho ou outro aroma. Não se preocupe. O lúpulo não “estraga”. Ele apenas perde a potência com o...

Foamy to flat in 24 or 48 hours is not unusual. Vigorous initial fermentation often quickly gives way to a more quiet phase. I wouldn’t touch it anymore until fermented through. Check the temperature range of the yeast you’ve chosen.

This sounds to me like a rudimentary approach to making beer, and I would be very interested in seeing the result. You started with grain. You malted it. You mashed, you fermented. It’s beer. Kvass is typically made with rye bread and added sugar (or honey), sometimes with brewer’s or bread...

Did you soak them overnight booze prior to adding to the fermentor? Did you add close to the end of the fermentation, when things are already pretty quiet in the fermentor. In my experience, that would have avoided any trouble with floaters. But I think the cold crash will do the job. Let us...

Here I'd distinguish between brewing with sap or syrup (i.e. making a beer with maple sap instead of water or maple syrup as an additive) versus fermenting syrup, as if you were making mead, replacing honey for maple syrup. The consensus on the former is that it isn't worth the trouble. As for...

The results were... interesting, definitely drinkable, and have improved with age. I did not think too much about the birch "wine" (with raisins and lemons) and the "beer" (with honey and twigs) tasted a bit too harsh (the twigs, for sure) at first, but mellowed out nicely with time. It was a...

I like to keep it simple. For a 5-6 gal. brew, I don't think I need to pump wort if gravity can do the job. Also, I use a bag on a pulley. No problem lifting. :)

Both work. Many - myself now included - find the bag more convenient. Finer crush with less risk of a stuck sparge, no need to use rice hulls, easy to manage, easy to clean. Higher efficiency, if done properly, and I think you can do a larger grain bill. You can squeeze the bag to the last drop...

The dolly is a good idea but I like to keep the Foundry at a height that I can put a bucket or carboy directly underneath the valve, as I don’t pump the wort. The height of a bench is enough. Has anyone seen suitable carts for this?

Yes. I haven't given away my kettles, coolers and other now surplus stuff just yet, but I'm not looking back. I've also recently moved to brewbag & pulley and finally got my 220V setup. Massive improvements! Beyond saving time: freeing up the kitchen was a big deal, when brewdays would eat into...

Thanks for the advice. Yes, I understand the European 50 Hz frequency will not be a problem for the heater or the controller. The original Foundry pump, though, is 120v/60Hz. Even with a transformer it may not work. Or it may just slow down a bit. Perhaps its time to get a proper pump!

I recently moved from the US to Europe and my stuff has just cleared customs and waits for me in storage. I never got to use my Anvil in 220V in the US, but I so look forward to it in from now on, as 220 is default. Question to the electricians: If I simply change the US 3-pin plug into a...

I think we're looking at southern Spain - Andalucia region. But where? apparently there are many popular trails there through mountains and canyons.

Got it. It’s yours!

We’re still looking for the name of the town

Hill of Seven Colors - in the province of Jujuy, Argentina. Kuriositas seems to be the website where you found the information, not the name of the town, which is called…?

Close, but you still fell short. This is a place I visited on my Che Guevara-wannabe trip in the early 90s. Where I likely contracted hepatitis. I’ve read up a little on the alternative genesis stories of lager yeast and it doesn’t seem we got to the bottom of this just yet. Lots of...

Not La Rioja, and a few hundred miles further north, but I loved learning about the Riojasaurus. As a beer and wine drinker, the story that intrigues me from Argentina is the disputed hypothesis that lager yeast originated in Patagonia and somehow made it up to Germany in the 1500s.

We’re seeing the Argentine Saguaro, locally known as Cardón. Apparently a different species…