my 2 cents.... use fresh zest (as stated above).. and none of the white pith (also from above)... zest 2 to 4 small (non navel) oranges.. add the zest to vodka (300 ml) and now the difficult part.... let this age for 3 months minimum. then add some of the strained liquid after fermentation...

Brewing .. Science and Practice also... Lithuanian Beer .. a rough guide

heading in the right direction! 5 gallon brew kettle, you can't maximize the volume as you need some head space for the boil, and all the foam (hot break) material that will develop along with avoiding a boil over.. therefore you don't want any closer than 3 inches from the top of the kettle for...

just a quick note and question @Craigerr, I noticed that both the suction and recirc (whirlpool) tubes point in the same direction on your boil kettle. I have them in opposite directions in my BK. I did it this way to facilitate the whirlpool, so that the direction of the lower swirl and...

hahaha... makes me wonder if already squashed ants taste different than freshly squashed ants. I haven't tried them and so can't opine on how they would make a beer taste nor on what beer style to include them in.

You may have been onto something new... a tasty Porter may have been enhanced by the addition of 'dry-hopped ants'. Ants carry a bacterium S. marcescens and they produce the chemical pyrazine, which is a method of communication and trail building. Pyrazine has been noted to be a positive...

'the beer I had for breakfast wasn't bad, so I had another one for dessert'

thanks all, a lot of ideas.. I'll search around for 'sodium percarbonate' .... there is a chemical supplier in Santiago, I'll call them to see if they carry anything like this. I will also search more in the markets locally as well. I will probably purchase a CIP this year. I am currently...

also... never heard of 'baby nappy cleaner'... and never look in the infant section of food stores... I will start looking for it later on, when I actually start visiting stores again ;)

yep, that's it... the CIP ball; I couldn't remember the name for them... I do have plans to acquire one this year... keeping my eyes open to availability.. and doing exactly as you stated... invert keg etc..... the chlorine idea is good as well... I do use it in my preliminary cleanings. One...

That is more or less what I use, here it is called Yodigen, but same thing as Iodophor... it is used in the milk industry for sanitation.. I haven't found anyone else that uses it; however, I have 25 liters of it and have been using it religiously on everything. you are correct.. it does...

Hello all. As I am in Chile and Starsan and PBW isn't easily available, or economically sound to purchase. I am wondering if anyone uses iodine solution and your way to use it in sanitizing the equipment. I use 30 ltr sanke kegs and also bottle a lot of my brews. I also use the sanke kegs as a...

in the end.... often we struggle with sanitation. We think we have our processes down and don't give thought to furthering our efforts.. however, we can learn that there are areas which we think everything is good.. and anyway, improvements can be made because obviously items outside of our...

to continue... your blowoff tube should have sufficient volume to support a cold chill... if you don't remove it from the carboy.. and you place it in a cold chamber.. you should not pull in anything detrimental to your beer.. it appears that you don't have a lot of resources available at this...

Hello. use 2 ltrs of water at 194 deg.F to mash 1.7 lbs of maris otter at 152 degF for 1 hour use 7.5 ltrs of 173 degF water to sparge the grain pre boil, you should have about 8.2 ltrs of wort. and you will boil this down to 4 ltrs in one hour timeframe. boil for 1 hour, add .4 oz fuggles at...

:) One question always leads to many more... keep the chin up... we all go through the same 'growing pains'... but the payoff is worth it. 8. what was your water source? did you boil the water prior to the mash, or how did you get rid of the chlorine (or chloramines)...if it is from the tap...

Rye beer, still young for my taste... but very tasty and improving daily. 10 days in the bottle. ------------------------ NEIPA, but less of an IPA. beer drinkers here don't like the beers so bitter... so my IPA is 33 IBU... which is plenty bitter for the taste buds here (Chile). still...

following up with 4Bentleys advice; if you don't have CO2 available; you can pull the blowoff tube from the blowoff bottle and cover the end with a paper coffee filter and use rubber bands to cover the end of the tube with the filter. since the blowoff tube should theoretically be full of CO2...

@Hawkbox, you are correct man! I was considering since it's early in his career as a brewer and that he bottled the beers... (which I usually do as well) that a little more time in the bottle is usually better for maturing the tastes. many folks carbonate in kegs so that they can drink the...

one thing that can easily get overlooked.. is since you live in Florida, your water for the house probably goes through a water softener which makes the water unusable for beer (salt ions). the other issue is that Florida counties usually add Chloramines to the water vs chlorines...