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|AnteK • 05/16/2017 at 01:43pm|
Very very close "clone" recipe
|umopapisdn • 05/22/2017 at 04:41am|
Curious, isn't 10°C (50°F) for fermentation a bit cold?
|AnteK • 05/22/2017 at 02:58pm|
Thanks for the message I just correct the temperature, the right is 19C˚
|tristanshacklett • 12/04/2017 at 05:00pm|
AnteK, I see in the hop recipe it calls for 50g of Citra, but in your notes at the bottom i see 70. Should it be 70g for Citra?
|AnteK • 12/05/2017 at 08:17pm|
|Jdubya518 • 12/15/2017 at 10:29pm|
Hi AnteK! Noticed in your recipes that you mention 25L for boil size, but then say 28L of total water. Do you start with 25 or 28? Thank you from the East Coast of the USA!
|AnteK • 12/15/2017 at 11:15pm|
Good Question! Sometimes I start with 28l and sometimes 25l and 3l of Sparge. I prefer the first option!
AnteK from São Paulo - Brazil
|engageant • 12/19/2017 at 11:07pm|
How long do you dry hop for the second time?
|AnteK • 12/20/2017 at 12:54am|
Thnx for the message. 5 days
|Jonas_P • 01/07/2018 at 08:26pm|
Isn't 79 dergees C a bit high for mash out?
|Jonas_P • 01/07/2018 at 08:37pm|
... might be an automatic generated conversion.
Just calculated by hand and it became lower =)
|AnteK • 01/07/2018 at 09:49pm|
Between 75 and 79˚C if fine, actually 79˚C is the limit. As the vessel has controlled temperature is ok do not run the risk of passing .... But it is more prudent between 75 to 78˚C.
About your calculation, depends of your efficiency. In my process is perfect!
Thanks a lot
|Jonas_P • 01/08/2018 at 08:54am|
This is my first brew as a beginner. I'm using a grianfather and it's time to fill up the bottles tomorrow.
I have learned a lot during the last weeks and I realize that I did a few errors.
But so far it looks good.
|ColinBuday • 02/03/2018 at 10:41pm|
Hi, would you recommend doing a secondary fermentation and if so how long before I transfer?
My second question, should my first dry hop addition ( 50g Simcoe) be added during primary fermentation (after 3 days) then finish with the 2nd dry hop during secondary with about 5 days remaining or until stable gravity?
I am relatively new to brewing so any help is much appreciated.
Thanks in advance
|cruxmaster67 • 06/12/2018 at 06:18pm|
Thinking about trying your recipe. Can you please clarify the "Yeast Nutrient" you are using. Are you using it for fining? Could I substitute Whirfloc? Or is it the regular yeast nutrient (Diammonium Phosphate) used to provide some food for your yeast? Specifically how much do you add please? Much Thanks:-)
|Inoxi • 01/31/2019 at 01:38pm|
Hi Antek, how are you?
In previous batches using Oat, I've found that the more i put, the less circulation I get, having efficency problems over 200 grams.
(I usually force the total capacity, and use around 6,4 kg of malt). Not a problem without Flaked Oats.