It was still sitting at 1.010 today, so I did rack it to a clean secondary and added clearing agents. I'm a neat freak :p But I also took a 1.5L sample that I cooled and carbonated. Tasting it at the moment. I must say, its really good...not 100% what I'm looking for but pretty damn close. Even...

It dropped to 1.010 a day after the amylase and its been sitting there since. Gonna give it to Friday, if its still at 1.010, I think its time for a transfer into a clean fermenter and let it clear some more. Can you use wine clearing agents (Chitosan and Kieselsol, I have these on hand) or...

I have a lot to learn about beer brewing thats for sure. But the "finished" beer after primary, tasted quite sweet to me. Hoping/thought bringing down the FG might help a bit with that. But we'll see, my first batch so its more of an experiment than anything :D

That is true, but If i clear the beer and add P.Sorbate and Campden the yeast should not be able to reproduce or eat anymore sugar. So the Enzyme can convert all it want, but if the yeast doesn't "eat" it the residual sugars will still be there. Or am I way off here?

I can now vouche for the "synthetic" Alpha-amylase are some effective little buggers. My beer stopped at 1.014, same for 3 days and no airlock activity. And thats way too sweet for my liking in such a light beer, almost undrinkable. Apparently I wasn't able to convert everything, or maybe its...

Thats pretty much what I did with this batch. Only I had 152f ish, for 80 min. Used a colander instead of a bag. And I "flushed" with 3L of 167f instead of letting it soak in a tub of water.

Way ahead of you, already ordered all parts I need for a plastic fully automatic brew kettle from eBay. PID, 4000W element, resirc. pump and some bits and pieces. Got a heap of 2-3m lengths of 12mm (1/2") copper pipe for next to nothing on Norway's equivalent to Craigslist, planing on joining...

Guess I'm a little too impatient for beer :p I can usually get a rough estimate of how a wine/cider turns out by tasting it close to the end of primary. Might not be so easy with beer, a lot more going on in there in terms of chemistry. I just thought if it tastes watery now at 1.018 it will...

Curios. My last batch of cider started at 1.056 OG, and now 16 days later is 1.000, finishes at about .0998. Same yeast (US-05), same nutrients, same pitching method, ferm. temp even slightly higher. But my beer now, around 46 hrs since pitching I'm already at 1.018! At this rate, it will be...

So I finally got the brew going. Ended up Mashing for about 80 min on 66-67c. Still wasn't enough to convert everything. So I filtered off and sparged the grain, added the wort back to the pot and raised temp to 68c. Added about 2 gr of Alpha-Amylase and after 15 min everthing was converted...

Mine is 5 months old, I don't know if that counts as fresh? Still have not made the brew, my neck acted up all of a sudden. Done a lot of research though. Think I'm gonna make me a 4000w electric plastic kettle out of one of my fermentor buckets. With a Inkbird 106vh PID. Would cost me about...

My reasoning exactly. Initial plan was to get some LME and Hops, thats it. Then I did some more research and thought "Hey, lets put some grains in there for some added flavor"......and here we are.

Haha, yeah. I have a tendency to do that with my hobbies, I always fall down the rabbit hole :D Same with my aquariums, started with a small simple setup with a few common fish and plants. Now I got a full blown Japanese style planted aquarium with a full CO2 setup and the works, even grow my...

Brew day is today. Just got back from the store armed with 300gr more of pilsen malt, iodine solution and Alpha-amylase. Might not get the most fermentable sugars if I have to use the enzyme, but atleast I won't have startches. So let the battle of the startches commence. Sanitation shouldn't...

I'm gonna get some Iodide and another 200gr of malt tomorrow. That should put me just over 30L and I can check with the Iodide. Atleast ill get some peace of mind, and I'll know when its done converting.

Ok, so I found a formula to calculate Diastatic power: Lintner_for_batch = Σ(lintner_for_grain * weight_of_grain) / (total_batch_grain_weight) And German Pilsner malt has a Lintner of aprox. 110 L. So it would be (110*300)/1300 ≈ 26L. The site says to have 30L minimum in the mash to fully...

But I like fancy stuff! :p Well, I just got back from the store, so the recipe is now set in stone, so to speak. Bonus, they had a sale on 14.5kg tub of LME. 50$, and that should last me 3-4 batches. So happy about that. I'll keep in mind that 6-row grain for Diastatic power on next batches...

I'll just drop the cascade all together then, and add 0.25kg of pilsner malt to the mash. Maybe try the lemon cest thing instead for the citrus flavor.

Thanks guys for the input! Completely forgot about mashing. So I plan to mash at 66c for 60 min, remove grains then proceed with 45 min boil for hops. I also changed the recipe to a more mexican style lager. Since I don't have a fermentation chamber, I'm hoping the relatively neutral taste of...

Hi, new here. Been lurking for a while and finally decided to try a beer. I'm not completely unexperienced, I've made quite a lot of cider and wine, but never beer. So for the first one, and since I have no equipment for mashing and trying to do it as simple as possible. My style of beer I was...