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...

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...

hi everyone. did you ever tried or tasted the beer from such "Nespresso" machine ?:P for me personaly, I found quite boring for the fact that you basically don't have to do much. Still interesting thou to get people to jump into homebrewing Cheers

hi everyone, I downloaded the Excel spredsheet to calculate the wort correction factor. Im not sure if my Excel messed up things but in the calculation column G (obs. factor) shows the following: WENN($D$7 = "plato"; D7 is the price cell, D9 is the input "plato". am i´m missing something? cheers

Hi everyone. I would like to check with you regarding carbonation directly in the bottle. I´m Aware of the recomended values for different beers as well the formulas needed to achieve the Targets. Mostly i´m targeting a 2.5volumes of CO2 which requires ca. 2.2g of table sugar for a 330ml bottle...

Just got my expected grains for my Flamish red and the Special B came intact. I have no crusher and Im doing BIAB. Firstly I thought about a kitchen Blender. I see that people say that you should crush and not pulverize the grain...Even if im doing a BIAB? what about adding the grains in a...

Hey everyone, As i was following the measurements of SG using @Nosybear spreadsheet i thought i had something wrong. I´m getting a much lower gravity than predicted. After measuring with a Hydrometer, it seems that my attenuation was 91%. The prediction was 72%. Im using a Nothingham Danstar Ale...

My first brews were all done only in one Fermenter bucket. im not happy with my dry hopping method so i decided to add the hops in a secondary and rack the beer in it. Both buckets have spigot. Im doing that because i want to reduce the amount of trub that could be disturbed after the cold Crash...

Hi everyone. Currently an almost perfect temperature in Germany ferment outside (ca 55°F). It seems that fermentation is going well but im wondering during the night. Temperature is dropping to 44-46F. Airlock is still showing signs of activty and refractometer readings are decreasing every day...

Hi everyone. I found several threads on cold crashing but it seems that People do in several ways (temperature, time, etc..) I´ve noticed that after my last cold crashing, after i left the beer to reach room temperature (20 °C), Co2 started to be pushed out and the trub was a Little disturbed. I...

After 5 brews, learning and trying to improve here and there I decided to try as technical accurate as possible in order to see the results. my RA is quite high (ca 300 ppm) so I've adjusted my pH from 6.2 to 5.2 with lactic acid 80%. all my calculations were based on my previous efficiency of...

Just finished my attempt to get a beer Close to Beavertown´s Gamma ray. The beer is not even Close to remind the Gamma ray Aroma. im thinking of bring the beer back to the Fermenter and dry hop again (with loose pellets directly - no hop bag). Someone has this "briliant" idea before :p ? Maybe...

Hi, I was discussing with other folks in other thread and came out how could we improve dry hopping. I've been using teebags for dry hopping and im not getting the aroma I want. Im using a fair amount of hops (4g / liter or 0.5-1oz per US Gallon. I noticed that the little teebags are quite...

As i know that will take a while to finish this beer i would like to start as soon as possible :P I´ve never brew a sour beer before and your help is needed:) Just got this recipe bellow in the web: 5 lbs - Vienna Malt (3.5 SRM) (Grain) or Pale ale 4 lbs 8.0 oz - Pilsner (2 Row) Bel (2.0 SRM)...

hi everyone. just brew an attempt of getting a similar beer to brewdog´s Gamma ray. So far so good with all targets But.. after tasting before adding to the fermenter, the "pre beer" tastes extremelly bitter. is it normal for a planned hoppy beer to taste soo bitter in the begining? i hope it...

Hey Bräumeisters ! I have splitted a recipe bill for 10 L in 2x 5L. Originaly was a simcoe ipa ca. 6,5% abv. The first batch, as I was learning, I realized that I had quite some trubloss and ended up with 3 L of Beer. It tasted quite good thou. For the second one, I decided to have 5L of Beer in...

Hey guys, as I was too excited in brewing my first beers I've got 2 all inclusive recipes and now I'm ready for the second one. This session ale has: 83% Pilsner 12% German CaraHell 5% German CaraAroma Total 1,66 Kg 12g Mosaic / 10 min 12g Mosaic /1 minute 58 g Mosaic Dry Hop it should give...

Hi everyone, After 4 days of fermentaion (Nottingham dry yeast) the final gravity was reached. I´ve added the dry hopps and wait for 5 days before bottlling. My trub was very floffy and i had a lot of lost. I´ve checked in the Forum and some Folks leave it for 2 -3 weeks in the Primary in order...

Hey guys, After brewing my first 2 Batches, i´ve realized that im not loosing that much water during boiling. Im not tottaly closing the kettle but covering in with an anti splatter. This allows the undesired gases to evaporate but reduces the water loss, and ist cheap :P, maybe it can help...

Hey Guys, I'm on the 3rd day of my fermenting Simcoe IPA. after a strong fermentation on the first day (nothingham Danstar) and a stagnated bubbling on the 3rd, I decided to measure the specific gravity. Original was 1.055 and 3rd day 1.010. It seems that is almost finished if not finished. My...