a tip could be always mash 75 to 90 min in BIAB this way helps convert everything and raises your efficency

i have beers im competing still after a year in cans. been taking international gold medals etc. really depends on how stable you can brew your beer and the tools you have to keep it shelf stable

i would probably ferment that yeast in the higher ranges. In dupont we ferment in the 30c+ but 24c to 28c makes a really nice saison

Maybe i can help a bit. If you want to achieve a similar profile for your weissbier using what you have i woiuld sudgest these steps to take into consideration. By reading the threads its all over theplace. heres a simple way of doing this with a few steps. if it gets confusing lemme know. Ok...

sure sorry for the delay been super busy

yes if you need any tips let me know. This cacao compared to many is citric so i had to wing it a bit and it turned out pretty nice. My brother helped me design it as to compliment the Mayan culture and let the cacao come through without the bitter finish. its nice and balanced.

the rest is on facebook, the vids in spanish though https://www.facebook.com/WickedHopsbrewing/ vids and rest mostly for sh$ts and giggles

Its a hit here in mexico really lets you enjoy the taste of real cacao without a harsh flavour its a bit sweet actually.

fermenting properly a bit light but still pretty good flavour so far. few more days then will add the chocolate syrup to the secondary at 10c.

Just made this and turned out nice but needed a bit more sweetness so i made a new syrup but what do you guys think of the malts? added more caramel than chocolate as im using real cacao thoughts? Original Gravity: 1.066 Final Gravity: 1.015 ABV (standard): 6.75% IBU (rager): 30.65 SRM (morey)...

i checked on it today and it actually has a very nice caramel smell and the cacao nibs give it a nice end flavour bit sharp but mellow, will add chocolate syrup tomorrow made from agave natural sugar and cacao powder the guy gave me mix it up then pitch it. i also threw in a yeast pack to get it...

thats not a bad idea actually, i just havent been able to get mandarina here in mexico but ill keep trying and when i do ill try for sure, i was thinking a raspberry syrup but ill wait and use that another day. Hope this turns out nice

Well here is something i brewed yesterday all the vids you can see on my facebook page wicked hops brewing. i dont edit so its nothing fancy. owner wanted a nice xmas beer so i thought id make a stout, that being said he brought me a chocolatier i think they are called from belgium, he works...

ill keep that in mind, might have to order some of the additives, here its way too strong, o i might be able to use the local Bitter orange peel once dried. might have to do a few small tests before. but i think it will come out nice,

oh nice, ill be brewing two brew monday and tuesday. I got some local cocoa from a new plantation here in the Yucatan. the notes of the Cacao nibs i have are very impresive actually, notes of cacao and citrusy a bit of lime lemon lime. im actually kinda looking forward to see the results. Ill...

I think this malt would add a nice flavour. the chocolate guy came today and will be dropping off some powder, nibs and butter all from Mexican the local chocolate plantation. this should be fun and an interesting brew, if you guys want to help me create a nice recipe im all for it. They had...

Want to add some type of chocolate, we have a chocolatier coming in today so trying to figure out a way to add some sort of chcocolate or cacao.. they want a special beer for december but the owner wants it to be a brown ale with chocolate so i was thinking of a mocha brown ale or this...

new vids posted up something quick and easy ill edit better on later videos, was just super busy. heres a link to my page. ill be posting neat stuff next month also going to copa mexico to compete against 150 breweries worldwide will be tons of fun https://www.facebook.com/WickedHopsbrewing/

No, not a problem. Actually i was in the military and i got injured and Canada has some nice programs so while i was getting better i had the oportunity to go to a local brewery to learn and help out, more of a get my mind out of the gutter and kept me busy, after 5 years i got the hang of it...

thanks guys, yeah simple is always nice, tomorrow ill post pics up we will be brewing a 1500 L batch should be fun experimenting. My brewery is called Cervezeria Patito its on facebook and the restaurant we have is hermana republica. its pretty nice, i get to play with all the cool toys and do...