Recent content by Alan_Reginato

It's a low attenuation yeast plus a high mash temperature. The FG is going to be higher and the ABV lower than the recipe's prediction.

If there's a excess of flour in the malt, always starts with higher strike water's temperature. 65 C should be enough. And wait until the mash looks like less milky before turn the element on. Otherwise it will scorch and it's really hard to clean it up, as you experienced it.

If there's a huge difference in the AA %, probably there's some difference in the expected hop characteristics. I wrote a post about Saaz, but could be the same case of yours.

We have a pretty soft water here. Sometimes alkalinity goes low as 5. Even making stouts, I had to do some salt additions, mainly to reach about 50 to 100 ppm of calcium. The pH always was in the range. 5.6 to 5.3. Even with the early mash in of dark malts. Never did acid additions. In the...

Yes, agree with you, I don't do that anymore. I was surely overpitching that way. I read somewhere it could lead to some issues (a case of green apple taste in a craft brewery) and my batches are largers now, so no more continuous fermentation here. Hehehe. Now I harvest, but don't wash. I...

De-husked/huskless (carafa special) dark malts are a great option. Dark wheat (midnight wheat) is even better. Don't need to worry about cold mash or adding later at mash. Just replace some, a half, all of it. You can try and see what you like better.

Hi there! Not being disrespectful in anyway, I'd like to show some cases that doesn't corroborate with your point: Here, Here and Here. 3 Exbeeriments from burlosophy. Also, I did some directly pitch in yeast cake, didn't taste any perceptible difference between it and package pitch. Only the...

I think it's very similar to this interview Here. It's on YouTube and you can push transcription button, if you don't have enough patience, like me. 5 minutes reading a 50 minutes interview. 😁 I already said it in some posts, fermentation needs time or it will taste like "green" beer, that...

I bought these hop package recently The 1st (left to right) is 2021, AA 4,3%. The 2nd, 2022, AA 2,6%. And 3rd, the same, but from a different brand. And, WTF!?! I could tell them apart. Visual, 1st was dark green, 2nd light green and 3rd looks drier, brownish comparing to the others. About...

Liquid yeast isn't available here. Anyway, I appreciate the esters and phenols that saison yeasts produce, that clove spicy flavour is amazing, for a nice background or even as the main star. I enjoy using it even in stouts and IPAs. Just for the record, without temp control, I found out it...

I don't. I live in south and brew mainly with saison yeast. Winter time I keep the fermentors inside, keeping the temperatures around 20 C. In the summer, I let it free rise, never went over 33 C.

I buy ingredients from local homebrew shop or internet. There's a reasonable good maltster here, for base malts purposes, Agraria. For special ones, usually got imported. I like Castle Malting and Weyermann. Yes, I like to practice my English skills in forums. Sometimes the autocorrector mess...

Hey guys, I still need some advice here. Anyone experienced in use of noble hops? How hop schedule interfere with flavours in this case?

I'm a chemist, therefore I like to do experiments. Also, good beer is expensive here in Brazil, if you can get it. Some brands just aren't available for purchase here. You just can't find a real saison here. Except for that all spiced up blasphemous stuff they call modern beer. Stout? Very hard...

Hi! Short long history. I don't like fruit/citrus beer that much, neither dry hoping process and results. I'm quitting whirpool/flameout additions as well. As they seems to fade quickly and it's difficult to predict bitterness level. I'm looking for some advice about hopping schedule for Saaz...