Search results

Ohhhhhh.... Id love to have this book!!!

An what volume? 33 gr on 5 liter can be a bit much, but on 500 liter a bit too little ;)

2 liters of headspace is a bit on the small side... Then if you use a foamy yeast it can even make a krausen of double the size of your brew... Lesson learned: always use a big enough fermenter! And clean your airlock! and refill it with water ;)

In theory you only need one live yeast cell per bottle... That said. I bottle everything. I had beers which i ran through primary than gave them a long secondary with dry hop. And then my beer wasn't clear enough to my liking, so i racked again and gave it a 2 more weeks in a demijohn. Brewed...

You run a risk for a infection, but there's nothing you can do about it now. So better to stop worrying. Then there is alcohol in there, a lot of possible infections don't like that. Then the PH is quite low, a lot of possible infections don't like that either. I personally think you'll be safe...

It doesn't offend... My fermenter isn't the problem. I've got a 30L. My demijohns which I use for secondary are the issue. My max size is 10L Could use two and split the batch over two demijohns... But, I was also just curious what would happen if I would cut down on the water significantly...

First of all cool your wort as quickly as possible! This will give you a cleaner tasting brew! Then what kind of beer are you making? We cannot give you any advise about the amount of dry hop for a brew if we don't know what kind of beer you're aiming for. So what will be your recipe. To some...

which is weird... because those bottles are swing top i assume.My experiences with the Ikea bottles is that they close that bady that they even don't build up pressure. Then, swing top bottles are actually build with there own pressure relief system, the rubber bit around the swing top. The...

Still quite sharp? Than there is only one possible answer... Patience my young padawan ;) Give it more time. It will mellow out more and get more balanced. sharpness will go. Give it time and it will be better...

True, as long as you start with a hiigh grain bill... Else your second beer will be very thin...

First of all: I never, ever made a canned kit... So no experience whatsoever there. Still I've got a question. I got two kits from a friend who got them because he loves beer and people thought it would be a nice gift for him. But he will never make them. So he gave them to me like maybe you...

Of course people do.... Search Party Gyling.... You can easily get two nice beers out of one gift of grains if you start with an barley-wine strenght gift (OG 1.100 or higher) maybe even three. Remember though that you will have to have two kettles, two worts to boil, two worts to chill, two...

you get more aroma and more flavour with similar levels of bitterness. I always use it for extract with specialty grains as there is no reason what so ever to boil 60 mins with extract. 15 minutes to sanitize is more than enough. Drawback you need more hops for the same bittering levels. But...

With all malt extracts the hot break has already occured. So there is no worrying about that. For most malt extracts the cold break has also already occured, so no worrying about that either. Hop utilisation gives a lot of debate around the world. There are even people who say that you don't...

Patience my young padawan... Patience.... Transfer it from the yeast cake to a fresh sanitised demijohn and wait... Seeing your ABV I'd say at least 2 months, but up to six.... Taste it again and be wowed.... Patience is the key here... Give it time to mature, if you can store it cooler during...

This doesn't look too bad. Maybe it's an idea to hopburst the puppy. You'll need some more hops for acceptable bitterness-levels, but you retain a ton more flavour. Not to mention, you could cut you entire (!!!) boiling time down to 15 mins. What i would do: keep the steeping grains, but cut...

Just wait till the fermentation stops again. Take gravity reading two days in a row and if it didn't go down in those days your ready to bottle. You simply added new sugar and the yeasties are munching happily away on that. Treat it as a normal new fermentation and let it finish. Then bottle...

You can keep it a normal time if you get it in the bottle without infections... But why would you want to brew without hops? Your beer wouldn't taste better, so just whack in some hops, I'd say...

nice 100% extract recipe: for 23 liters 2,7 kg wheat extract (use dry extract, quality is usually higher than cans) 25 gr cascade 25 gr cascade Hefeweizen yeast place the dry malt extract in 9 liters of water. Bring to a boil while stirring. after hot crack add 25 gr cascade and...

I have done it for some brews. especially for 100% extract brews it's easy because you can brew a small volume and calculate how much cold water at which temp you need to get quickly to your yeast temp. It works a treat. You also get a nice cold crash this way. Water from the fridge and...