So, I've brewed a ginger concoction a number of times. Very simple, just ginger, water, lemons, sugar and yeast. And yeast nutrients ABV of 4-5% Obviously, because it's just plain sugar for the yeast to eat, it turns out quite dry. I would like it a bit sweeter, but I'm not aiming to brew a...

Last Saturday of the month will be in the Easter weekend. No problem for me, but maybe it should be brought forward?

Something I've been wondering for a while... Sometimes a malt addition is only like 2%. Can you actually taste that (like a caramalt) or would that be for colour? I know everyone is different, but thought it would be interesting to discuss. Me, I seem to have a low treshold for caramel...

I'm using my current high temperatures to do some batches with kveik Voss (no temp control). I've done a lot of them in the previous hot seasons, and found that, although fermentation is very quick, the taste improves by leaving it in the fermenter about a week after fermentation is ginished...

Very wuick, basic question. When do you add them? During mash During boil? Just before pitching yeast? And what if there is no boil, like simple cider (from shop bought apple juice)

Posted here as it is beer related. It's hot here and I got limited solar power. Plenty during day time, but not much at night. I've set my fridge and freezer to not kick in in the early morning hours to avoid a power cut. That way I can run a fan at night. But I won't be able to run my fan and...

Not yet a recipe, but some questions on how to brew. I got quite a primitive set up. Gas, pot, biab and mash by putting pot with bag and malt inside a duvet lined cooler box. Most weizen recipes I see have a rest at fairly low temps to enhance clove taste. Could I heat (hardly and heating...

Do you have one? Or want one? Does it take cartridges and/or soda stream bottles? What are your thoughts? I use 8 ltr oxebar kegs, but can also carbonate 1 and 1.5 litre pet bottles (still hoping to find bigger ones) I've been thinking about a mini regulator so I can get an already carbonated...

Or other suggestions to finish off bits and pieces of malt? - pilsner malt - crystal - amber - roasted barley I figure pilsner & amber would get me on the way to a nice belgian blonde or tripel, but I woulsd like to try a different style and esp something with roasted barley

Anyone got any experience at those temperatures for something like a blond or wheat beer? I'm out of beer. I normally ferment Voss at higher temps, fermenter covered in duvets in cooler box to minimise fluctuations. Right now we'll be at 35 high / 19 low (95/66 F), so roughly 27 oC overall (80...

I've partly posted bits and pieces in other threads, but for ease of reading, here's the story I brewed beer. Nothing strange there. Fermented and when I figured it was close to finished, I filled a keg (8 litre oxebar) and 1 litre pet bottle. When tasting yesterday, there was a heck of a...

Okay, So I got some beer that fermented "normally" then moved to keg, added sugar and put a spunding valve. All is well, it's carbonating. But up to about 21 psi. Would that be because a higher pressure hinders yeast activity? I would like it to go much higher as the keg (8 ltr oxebar) is...

Or dummer than dummies ;) I've never kegged. Now I bought 2 x 8 ltr kegland oxebar kegs with tapping heads. Just got them and assembled the tapping head. Bit more tricky than it looked at the video. https://www.kegland.com.au/8l-oxebar-mono-polymer-keg-with-cap.html Maybe my fingers are just...

I started a brew a week ago with bry-97 (lightly hopped beer) Fermented at 17-18 oC, (62.5 - 64) then my controller packed up and temperature is going up to 25+ oC (77+) Tested and tasted this morning. No off flavours, 88 % apparent attenuation, SG of 1.006 (corrected refractometer reading)...

If I remember correct, SG 1.040 is equivalent to 10 brix and is a 10% sugar solution. Now to check, do I put 100 gr sugar in 1 kg water (1 litre water). Or do I add on till I get 1 kg in total (so 100 gr sugar + 900 gr water) My mind has gone blank :oops:

I am not sure where to post this. Hope this gets seen. On every page and every topic I open, I have to give permission to accept cookies. Even if I re-visit a page. This started happening the day before yesterday. Never before. I am logged in. It's quite irritating...

I've found a lot of info but still a bit unsure. I want to use the yeast from one of my bottled beers. It's i a swing top bottle. So I though I pour and drink the beer (important step) then add something to the bottle for the yeast to eat. I don't have DME and I think apple juice only has...

Still busy checking on kegs.. I came across oxebar 8 litre. Would that be a good option? It seems to come with all fittings https://www.craftbeersa.co.za/shop/8L-PET-Oxebar-Keg-p501088800 And would I have all material complete if I ordered the following (except regulator as is out of stock), or...

Simple question, just not sure of the answer Would this set up work? (title is in Dutch, but description is English) https://braumarkt.com/Mini-Keg-Kit-5L-met-picnic-kraan-en-Co2-koppeling It uses CO2 cartridges. Is that enough to carbonate? Or do you do the same as with bottling and add sugar...

Just thinking out loud. Would an acid rest help in increasing my mash efficiency and decreasing haze in the final product? My set up/process: Home milled grain, quite fine, put in a biab bag I heat 7.5 ltr water on the stove (very little nutrients in the water). Then add bag with grains. Stir a...