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New years resolution for 2024: ignore this topic.

Better start hunting / saving up for the rest of the series! :cool:

Especially since Lambic (number 3) has been out of print for a while and can go for wild prices.

I got the last 3 books in the Brewing Classic Styles series in today (Porter, Altbier, Smoked beers) which were getting hard to find in The Netherlands. I now have the full series - something that pleases my lizard brain greatly. The full collection has also expanded quite a bit since the last...

Define cold water. I've learned that mashing in too low (I think ancient brewing knowledge says 35 to 38C) leads to oxidation of your malts and unpleasant flavours. As dmtaylor says you can acidify your mash by a short mash step between 35 and 44 degrees. If you know your water chemistry it's...

I came here to tell you that I am ignoring this thread.

The competition takes place this Tuesday. This afternoon I connected the keg to see how the beer is doing. As you can see the beer is already quite clear. Colour is as expected. Relatively clean with some hops on the nose. Head retention is better than I expected - bright golden. There is...

I know some people will be competing with (partial( DME beers. It's an interesting dilemma for judging; is it cutting mashing corners heavily, or is this par for the course when using DME?

Obviously I'm entering with a beer; behold my all corners cut German Pilsner: Normally I would use 100 percent pilsner malt for a German pilsner; but for this brew I added some dark bohemian malt (basically a darker Munich) to compensate for colour and add some flavour. I wanted to cut mash...

It's been a while since my last post on this forum; but still brewing ;-) I wanted to share a competition idea inspired by Brülosophy's Short & Shoddy series (link) in our homebrew group that is turning out to be great fun. Perhaps it can inspire some other homebrew groups that are looking for...

19 liters of Dortmunder Export for a German beer competition Total 4785 litres

Yea, his takes are a bit liberal. So is the whole mythos around Saisons.. Beer writers tend to have that tendency it seems. I did get some more books in the classic beer styles. I ordered the hard to find and out of print Lambic in an online secondhand book store. So my chances of completing...

as you can see there are different takes. Common knowledge was that lighter kilned malts and especially pilsner malt have a lot of S-methylmethionine (SMM) in them. When not boiled long enough this will lead to DMS (corn) off flavours. Recommendations are to boil 90 minutes when using a lot of...

19 liters Dubbel 19 liters Rye IPA with Columbus hops Total 2257

Perhaps you can still order a satchet of glucoamylase CC. Adding the alpha amylase to the fermenter will most likely not do much to the final product.

Hi Cheshire Cat, From my current knowledge there is only one Gluco amylase - which is an enzyme. The same company (still spirits) also sells a high temperature alpha amylase in similar package. This is bacteria based and not the same product. In my current thinking you should add it to your...

I tend to lager at 12C for about 2 weeks, let it slow rise to about 18/19 degrees and keep it there for 2 full days (diacetyl rest). I cool crash it to 4C and transfer it to a keg (which is where I lager the beer). Because cold fermentation is quite harsh on the yeast I make sure to use yeast...

I'm a bit on a book buying spree I fear. I decided that it would be pretty sweet to have the classic beer styles series on my shelves. Also a German Beer competition from my home brew group led me to buy Prost!

You should apply to Brulosophy.

I remember Magic Rock and Fourpure made good beer when I still lived in the UK. We can argue about the price perhaps but the beers from these breweries are not what I would describe as ****. I also remember seeing cans of Magic Rock in the Netherlands but this stopped. This feel counter...