ohhh, this is indeed a nice Head! :) I´ve read that barley flakes can help with head Retention..ist it really true?

You should definetly check with destilled water. Depening on where you are variations of soluble salts in water are quite high.

i dont think i will need some gelatine, lets see when im back from holidays:P its tasting quite ok with little carbonation, quite bitter thou. time will tell :P

It looks pretty clean already. Ready for bottling ;)

First of all you will need to know your current mash pH. (with a paper indicator or digital phmeter). In case you are too high in pH, I would sugest to add lactic acid in steps of 1mL for each 5 liter mash volume. stir it and measure it after each adition until you reach the pH you want. The...

yep, i totally agree with you. I just want to be sure im thinking right. im always measuring all the values but since I've got a refractometer as well, i thinking im getting to many data:P OG and FG always measured with hydrometer. the big question was just about if the mash profile in...

Got it. the OG value is based on the theoretical ppg for each malt right, and the FG based on the maximum yeast attenuation. right?

hi everyone. hope the fellows in US had a great thanksgiving holiday full of new beers:) look, im getting a bit confused (perhaps overthinking) about the recommended yeast attenuations. I want to follow the tips from the folks here for my IPL. Some say to bring the fermentation to ca.68°F after...

yes, I have a 19C room to leave it for a couple of days by the end of primary fermentation. btw, how long do you lager your pilsner? normally I don't use a secondary fermenter. shall I rack it for pilsners? cheers

Yep. But with my setup i cant do much at this point. Fermenter is inside of my mash tun cosy (where I'm measuring the temp) wrapped in towels. I'm assuming the fermentation heat is being compensated by the low ambient temp. It doesn't oscillate much. It seems a kind of celled temp... Well I'm...

I agree, im not sure if the airlock is bubbling..too cold outside :P. At lest a positive pressure inside the fermenter. I wraped with some towels and its keeping a 47-49F. I will take a gravity measurement after 6 days and see how it goes. cheers

ideal temp is 54-60°F. i will check it the heat belts. thanks

Hey everyone. due to the cold weather, I've just decided to give it a try on a dry hopped pilsner. I thought that temperatures would be around 53F but its actualy 47°F :S I know that higher temperatures can affect negatively, but what about lower? I had airlock activity after 12 hours (dry...

Maaan. Mine ended up looking a little like that. how did you do with the handles? im loosing temperature through the handles. I've cut a stripe to fit the handles and a tip fitting everything as tight as possible. It didn't work, I could feel a lot of heat escaping . will post a pic soon. I had...

This is what i call Adiabatic cosy :P I will do something similar, but with rockwool. I have already the double layer, than a layer of rockwool and another double Reflectix. I think it will be fine :P thanks again.

Yes. Its warm on the outside. Im wonderimg if only 3 layers will do the job or if i wiñl need even more. I might wrap an extra layer and just attqch with tape and test it. How many layers do you have? Thanks

I've just made a 2layers Reflectix for my mash tun and im not satisfied. Im loosing 6 deg C in one hour. Shall I add an extra 3rd layer?

Tasmania devil's Ale ;)

You will manage it. Die u See that guys in Australia that found a 200 Sears bottlr in the bottom of the See and harvested the yeast to re create an ale oft that time? ;)

I think for all grains. As you are using a bag to hold it, you are not clogging anything. It will be just a bit harder to squeeze....hehhehe, so squeeze it hard;)