By the way, my recipe with Magnum+Hallertauer+Cascade came out excellent. It gives the flavor of Cascade with small tones of Hallertauer's noble hop. For me an excellent combination. Love it.

Thanks for your reply. It's all good then, not to worry that much. For sure I'll enjoy it at the end... Actually I put chocolate because my stock of Caramel/Crystal 120 it's out. I add chocolate just to balance a little bit the color. Usually I use Magnum for bitering, but again, I'm out of...

Yeah, makes sense with way higher OG. As for low ABV, well, shoud't be a problem drinking it. But the flavour will come similar to the original recipe?? What about iIBU? If will be just the low ABV and of course less body on the beer, this should be such a problem. For sure I'll wait and see...

How different it will be the beer. Ok, lower alcohol, but what about the taste??

I brew this recipe before but just for 11L, never add water on top of it to increase the batch.

Hi guys, Need your help again. I am brewing an American Pale Ale recipe All Grain. Usually I do 11L due to the size of the boiling tank being small. After some discussions around here I am topping water on top to get 18L (fermenter has 20L). Of course I add extra grains, hop, etc. I add 15L...

Good to know. Thanks,

Hmmm, seems that only sugar will not be the best option. Maybe do a 1L worth few days before brewing. Calculating to match your recipe and get the worth at 68 for one hour, extract the nutrients from the malt and get around 1030 of gravity. Cool down and pitch the yeast. Let it for 1-2 days...

I have no idea of the craft breweries from Romania. Of course the commercial ones (great ones anyway) yes, but craft none of them. Not that many yet. In Peru the homebrew market just exploded. It's craft beer everywhere, some very nice. Around here there are many other beers than the classic...

Sorry, no liquid or dry malt extract around here. I have to do a all grain. I might give it a go and see what's gonna come out. Anyway, learning it's the key. Just trying to add the most possible options and do it the right way. Cheers,

from what I've read the best is the water to boil with the wort for complete mixing ingredients. But not sure the exact experienced people what have too say, what differences are. Cheers,

Hi guys, I have a boil kettle of 17L and some fermenters that can hod up to 20L. I am able to boil until now only around 11L at maximum. I am thinking of increasing this with the instruments that I have at the moment. I've read about it on the internet how to do it, but beter opinions from...

I've read about the olive oil, but never tried it myself.

Hi guys, Actually I did another batch and use slurry (calculated from Mr.Malty) instead. At the temperature of 18 celsius it started fermenting within 30 hours. I am guessing that the starting temperature might be. Because I shake the fermenter like crazy. Before I guess it was a little bit...

Hi, Great to find more romanians around. I am also from Romania but I am living in Arequipa, Peru. I am brewing actually in Peru at the moment. Good luck with the brewing, in PEru it's a boom with craft beer. For sure in Romania as well. Salut,

Hi ALL, Good news. The yeast start working late last night (more than 24 hours later). Until today it just start working as supposed to work. The reason i am thinking of the slow start it's the oxigenation of the worth that might not be enough (shake of the barrel). This is the only thing I am...

Guys, thanks for your input. It really helps. I will wait until tomorrow probably and see what happened. The worst case I will add 1/3 of the slurry to the new batch or transfer the unfermented to the new one. I use some time ago Nottingham on another recipe and indeed was great. It never...

I am fermenting at 19 degrees celsius temp. outside the fermenter. Inside probably 1-2 degrees more.

Hi all, Thanks for your reply. Makes a great homebrewers community. I use a 20L water as a fermenter. There is no krausen or bubbling, so I am guessing there is no fermentation. If no bubbling but krausen on top then yes, a leak for sure. But no bubbling or krausen either. The sediment it's...

Hi jeffpn, I'll wait one more day and see what happened. As far as I know Nottingham it should be faster than S-04 or S-05. Anyway, I'll have to wait. What you found better for Ale's? S-04 or S-05. From what I've read S-05 should be better than S-04. What's your opinion? Thanks,