Is it a good idea to use yeasts wlp550 for Belgian golden strong ale ? Anyone tried that , if yes what are the results ?
I'm planning a duvel clone - they recommend those yeasts: wlp570
Hi guys,
I'm going to do a milk stout and I want to execute an experiment with not "clichéd" fruits , so I incline to do milk stout with mango pulp, what is your experience with that ? What was the result ?
Hi. I have brewed session IPA ( 12 blg) after the whole fermentation (14days) - now I want to do dry hopping - whole activities are being done in one fermenter. After dry hopping I plan to to cold crush for 24 hours.
Yeast are on the bottom of fermenter so my question is, does cold crush hurt...
Hi guys :)
I know that the acceptable level of magnesium for making beers is 0-40 ppm, but in most recipes it is around 5 ppm. I know that the malts have magnesium on sufficient level. But my question is: my water is 16 ppm and I'm wondering if it is too much for stout ? So it is 16 ppm plus...
Hi guys, I'm planning to brew a milk stout and my question is:
What was the best water profile for that style from your experience ? Ca2+, Mg2+, HCO3, Na+, Cl and SO4 what values are the best
Cheers