El Dorado is pretty mellow, so it needs a 1.5-2:1 ratio. Galaxy can work well, Azacca, Denali, Ella, Riwaka, Rakau, etc.

One weeks should be plenty as any sugars will be quickly eaten by the yeast.

I would probably go for a more flavourful yeast, maybe something into the Farmhouse/Belgian territory or maybe a juicy strain, like Conan/1318/A38 Juice, etc.

Things I will do in the new year: 1. Brew Pilsner/Lagers with both dry and liquid yeast ---> anything from light, pale, hoppy lagers, to amber, Vienna, dark Lagers and Baltic Porters ( which are originally lagers ) 2. I will brew some test batches with belgian dry yeast and will blend those...

If the bottle in question was previously used for another beer or beers, then there is a big chance that the bottle had a little speck of something " left " from the other beers, which would cause gushers.

2 oz ain't gonna do a lot. I mean, you will definitely not taste or smell 2 oz of hops, especially Mandarina Bavaria, which are by no means potent or flavourful. I've gotten maybe a hint of citrus, with grassy notes and a pleasent generic bitterness/hoppiness in all the brews I used them. From...

I am planning to brew a hoppy Vienna Lager ( using 100% Weyermann Vienna malt ) using the same hops, in the near future. Your recipe looks OK, albeit lackluster in hops for my taste, even for a hoppy lager, but I would advise against going 150 ppm sulfate. This will dry out the beer too much...

Hop forward beers should not be drunk 5 weeks after they have been bottled or kegged. Any IPAs and Pale Ales I brew, sit 11-12 days in the fermenter and that's with 2-3 days of dry hopping. At days 11-12 I bottle it and I have well-carbonated beer in 5-7 days. At day 10 days I am drinking that...

I have 5 of these: https://www.morebeer.com/products/speidel-plastic-fermenter-30l-79-gal.html ( I live in Europe, so I linked to morebeer as it shows the price in USD ) Very sturdy, very, very easy to clean, they seal off perfectly and they are pretty great overall. They are not conicals, but...

No, I have friends and family and they all enjoy beer. But I also experiment a lot, in the hopes that in the near future, I will have the money to open my own brewery. I am inclined to brew as much as I can. :) And I do love beer!

Next bathes for September will be: 8.0% Imperial IPA with all NZ hops ( depends on if I can get all the NZ hops I want / If not, I will go with Galaxy, Citra and Mosaic ) 7.5% Weizenbock with vanilla, lactose, apricots, mango and peaches 7.0% ESB with added dried plums and Sherry Oloroso oak...

Nottingham cleares better than US-05 and given enough time, it will clear well. If you cold crash and use gelatine, then it will be crystal clear from the start. I've used Munich Classic twice and will brew again with it tomorrow and again next month, for a Weizenbock with fruit additions...

The issue has now been going on for 2 days. None of the recipes can be open and edited. Once you hit Edit, it will show the recipe page with the Loading animation and will stay so indefinitely.

I experience the same issue with all recipes, so it's definitely from the website. Can somebody look into it? I know changes have been made or maybe there are still in progress?

Maybe give us some hints what the recipe is?!?... But it should be somewhat ... ok... ish*

I have brewed some SMASH beers and I'm planning a Mosaic Smash in a few weeks.I also have been skiping classic 60 minutes bittering, as I get enough bitterness by adding enough hops late in the boil. But I am not a fan of bitterness, thus unless is way to low to risk unbalancing the beer, I do...

Citra + Amarillo Mosaic + Citra + Amarillo Anything australian and New Zealand - I really like Galaxy, Vic Secret, Ella, Topaz, Wai-Iti, Riwaka, Rakau, Pacifica Simcoe pais well with Amarillo and Chinook Columbus with anything fruity like Citra, Mosaic, Galaxy

I have successfully used Danstar Munich Classic, which is the dry Weihenstephaner strain and got very good results. Each time the Wheat malt was at 50%. It makes good hefeweizens and for my taste, I usually ferment warmer than 68F and get banana, clove and some generic fruit. It's definitely a...

20 kg Crisp Best Ale malt 6 kg Crisp Vienna malt 3 kg Crisp Wheat malt 0.5 kg Crisp Crystal 45L 0.5 kg Crisp Crystal 60L 0.5 kg Crisp Crystal 90L 2 x Danstar Nottingham 1 x Danstar Munich Classic ( Weihenstephaner strain ) 1 x SafAle US-05 1 x SafAle K-97 Lots of hops: 300 gr Chinook + 200 gr...

US-05 is still a very good yeast for apropriate styles, but it's a bit slower than other dry yeast and it does not flocculate well. I still use it. Nottingham is very good. Highly attenuative, good flocculator, agressive fermenter, clean and very quick. It works well in both English and...