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  1. Alan_Reginato

    How to tell when conversion is complete

    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.
  2. Alan_Reginato

    Bizarre experience: mash turns to milk

    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.
  3. Alan_Reginato

    Alpha Acid % and Hop Flavour

    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.
  4. Alan_Reginato

    black beer with less bitterness from grain

    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...
  5. Alan_Reginato

    John Palmer talks maturation.

    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...
  6. Alan_Reginato

    black beer with less bitterness from grain

    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.
  7. Alan_Reginato

    John Palmer talks maturation.

    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...
  8. Alan_Reginato

    John Palmer talks maturation.

    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...
  9. Alan_Reginato

    Huge difference ference between Saaz crop year

    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...
  10. Alan_Reginato

    Why do you brew?

    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...
  11. Alan_Reginato

    Why do you brew?

    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.
  12. Alan_Reginato

    Why do you brew?

    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...
  13. Alan_Reginato

    Saaz (or noble hops) hopping schedule

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

    Why do you brew?

    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...
  15. Alan_Reginato

    Saaz (or noble hops) hopping schedule

    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...
  16. Alan_Reginato

    Brewing Kveik IPA

    It's done, if you look at FG. But there are some byproducts that yeast could reabsorbs. Like diacetyl (see diacetyl rest). If you wait more two weeks, I'm sure it would be a lot better. I've brewed with Voss Kveik a couple of times.
  17. Alan_Reginato

    Diacetyl and the d-rest

    I think there's a little confusion involving DMS and diacetyl here.
  18. Alan_Reginato

    Diacetyl and the d-rest

    It's just wait. Let it sit for 3 to 4 weeks and take samples weekly. You will taste the difference. No overpitch needed. Now, that thing "X days grain to glass", is a crime against homebrew. Beer need a maturation time. Don't even talk about Kveik nonsense. Even NEIPA'S, and equals heavy...
  19. Alan_Reginato

    Saison Dry Yeast Clash! BE-134 X Belle Saison X M29 French Saison

    To update! It's been a while, but I've waited until I've had a full experience with these beers. It usually changes over time and anything with saison yeast improves a lot. On the first day of April, I tasted the four beers with my family. My wife and mother said everything tasted the same...
  20. Alan_Reginato

    Colour adjustment via toasting

    1+ to roasted wheat. End of mash or even cold mash, if you want just color. Or dehusked barley.
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