Yes, this is why I've done the experiment. My first beer without a full boil (as written further up) cleared completely crystal clear. I'm going to skip the boil again, except not entirely. I'll just bring the wort to a boil rather than just pasteurization temp, and still do a separate hops...

Thanks. I'll stick to the US-05 because it's cheap and available. I have no reason to use something else. I've found cold crashing with gelatin is my winner - it works for me. The beer is usually clear once it has carb'd, and cold crashing resulted in clearer (and tastier) beers, and the one...

I would like to report that I tried a pure Pilsner with the same boil method, and it did work, but it's still not clear (2 or 3 months now). I don't think the boil was the cause though, rather that I used too much grain, and I didn't cold-crash properly. It's clearing very slowly, but I've...

So this beer has aged for two months now. Age has transformed it tremendously! I'm not going to say it's the perfect blend of malt, but it's absolutely delicious. When it was young, it was quite pungent. I've never had a beer age this well, even my lagers I tried. I love how it makes a thick...

I dry hopped a few beers when I started. I dry hopped with Saaz, and the second time with Vic Secret. That turned out really nice!

That is an interesting thought - to not boil the hops at all. But that's very much beyond my knowledge and experience. The flavours you could create are almost endless, though!

I'm going to try a clear Pilsner or APA next, and buy new hops to go with it. The clarity was perfect, and my method seems to have worked. I kept some grains (sealed and cool), and they went sour very quickly, but the beer came out nice, in terms of no off flavours, etc. Pasteurization was...

So here's my first taste. It needs more time for getting fully carbed, but it wasn't bad. Flavour is really good - I like it. It's a winter beer IMO, thick in mouth feel, strong toasted caramel, and a hint of dark chocolate. Unfortunately it does carry the metallic taste (not very apparent when...

I should definitely add that to my equipment list. I've been thinking of trying a Soda Stream to carbonate too. The only thing I'll miss is the "secondary" fermentation I hope for when bottle-priming, but it would be interesting to taste the beer before and after conditioning in the bottle a bit...

Let's see if I can get an image up... Notice the blown-out background. It's dark and rainy here. The beer is quite dark. I use glass as I can, but when I don't have enough, I use clear PP bottles. They're great if you can drink the beer within about 2-3 months, otherwise they start to go flat...

I cold-crashed with gelatin for about 35 hours (usually I'm impatient and only do 20 hours or so). My usual method results in a fairly clear bottle, which goes crystal clear in the bottle in about a week, at which point I start to drink the beers with good carbonation, although not 100%...

This is basically the recipe: https://www.brewersfriend.com/homebrew/recipe/view/1127592/red-brown-pilsner It's an experiment. Power came on a bit after 00:00, so I could kettle-boil the rest of the wort (only heated to 165F).

Today is brew day. I started around 19:00 with the anticipation of load shedding from 20:00 to 22:00. Mash was done as expected, and I started the 3L boil of wort, expecting to turn the rest on to pasteurize when load shedding ends. It's now 00:00 and power is still off, so I'm heating 4L at a...

I thought it might be a hop allergy, but they say you can't be allergic to hops. I wonder - it could be a hop allergy (to certain hops). In my youth, I was allergic to antihistamine for goodness' sake!

Thanks. It's not gluten, thankfully. I can't remember the name for what it is, but there are certain things which will trigger the reaction, and I must just avoid known triggers. Boiled eggs can also trigger it - no gluten in there. But I really don't want to avoid beer... :)

Ok, great, thanks. I did a bit of reading on the hot break. I'm hoping the gelatin will pull those proteins out after primary. Otherwise, I'm not worried about some haziness. Coincidentally, I need to use gelatin to fine my beer. I'm allergic to most craft beers, and for years I've tried to...

The recipe I'm going to make (I love experimenting) is going to be a dark Pilsner, if that makes sense. I'm going for a malt flavour. I'm going to be using Pilsner as my base, then crystal 300 and some biscuit. That's it. The hops I still have to figure out, but it will likely be a 60 min...

Thank you for the replies! Mark Farrall, that's a really good idea about boiling the hops in some wort - the thought did cross my mind after my original post because I was worried I wouldn't get good flavour integration, and the fact that you mention it is reason enough to do that. I guess...

Hi. So I've made a few extract beers and a few grain beers, but I would actually like to try and skip the boil when I do my next grain beer. What I would like to do is boil the hops separately while I do my mash. Then, I'd like to heat the wort to, say, 165F, and then add the "hop extract". As...