Brewing With Total Confidence
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I would have taken a taste too, but I'd already placed the whole bucket in the bathtub so with all the sloshing, there was lots of slurry...
I was going for 5.41... Didn't write down my FG for once, but I think it was in the ballpark
:D sorry man! My guess is it would have tasted OK
Hi there, If you're wondering how long beer can stay good in the fermenter once the airlock has dried out, the answer is apparently "a...
For a dedicated Craft beer bar with a nice selection, try Le Coin Mousse, close to the train station. Many bars have some selection of less...
Nice, especially considering Pilsner Urquell is one of my favourite beers ever.
Wow I didn't even think about the recycled yeast aspect... I know I've harvested yeast a couple of times and reused it for one or two generations,...
So the last few batches, final gravity has magically gone up. I'm still at around 80% AA, but a 5% difference is no cause for concern. Both old...
Sounds tasty, I'll have to give those Mandarina and Melon hops a try soon. My supplier in Switzerland ships the german Comets, apparently the...
Do you have the recipe lying around? Not to veer off-subject, but did you try the german Comet hops? Made a single hop ale with it and it's got...
Temperatures of the samples aren't extreme enough to account for the difference, I should think. Now that I look at my records, I do notice a FG...
Thanks everybody, well the hydro does read 0 in water. I do like the taste of the beers and there's no obvious off flavour. So something might be...
Hi, Assuming my readings and calculations are correct, I routinely get super strong attenuation out of my Fermentis dry yeasts (S-04 mainly, T-58...
Thanks J, it doesn't look practical for bottled beers, but maybe I can give it a try. I guess you're right. Unless there's something in there to...
I would like to brew a dark, golden, IPA. Actually, ideally it would be a dark IPA with gold flakes/glitter. But I'm only equipped for bottling...
Interesting, the Brulo guy also mentioned pressure.
It's just a result from the Brulosophy experiment: the open beer was perceived as slightly more bitter, possibly in relation to the stronger...
Truer words... ^^
Anyone have experience with unsealed fermentation? I'm not referring to completely open or "wild" fermentation. Rather "open" as in this...
For the record, I tried again steeping the bananas at a higher temperature, in the 66°C range, but didn't get any better results. I might try...
