Search results

Some links Lee Aaron, Almost Christmas Tarja, Dark Christmas And if you like Spotify, here is my own list, curated with the all too much played stinkers removed.

George Michael....

What's the projected bitterness (IBU)?

And how do you measure your gravity?

I make my porridge in the evening and reheat it in the morning. Add a little cream, and finished.

I sometimes add powdered turmeric (not too much), cinnamon, a bit of chili powder, ginger powder and some black pepper for indeed a savoury porridge in the morning. I also like to make it with half water, half vanilla soy milk. Always add a bit of salt at cooking time!

9l of St.-Bernardus yeast based tripel (Challenger, Eastwell Goldings, going for 8% ABV) 6,984L

Welcome. If you are a small brewer at 23 l, I am tiny at around 8-10l, or sometimes less for experimenting, or making up remainders. I use dry yeast (mostly MJ, have used many different kinds of them), but I have also a selection propagated out of bottles, Westmalle and St.-Bernardus yeasts are...

Last two years actually almost waspless summers. Don't know if the wet winters of the last two years caused that. Butterflies, this year in August had a whole lot, seems they were attracted to the plum tree here (caterpillars seem to be somewhere else).

Nothing new under the sun here, as you can find plenty of such stories under "Shut Up about Barclay-Perkins", about the attempts of temperance nutters in the past 100 (or more) years.

For water and sugar you need another type, called water kefir. It’s two year since I started with milk kefir, I refresh it every day, except in weekends. Then it goes in the fridge on Thursday evening, and out on Saturday evening. If you want it thicker you can strain it through a cheesecloth...

The main problem with barrels is that they permeate oxygen. The smaller the barrel, the more oxygen ingress. For some beers, like lambic, this is no problem with all the good germs from the fermentation. But a traditional beer will become stale. And barrels in the 19th century were coated with...

Plenty of roast malts, and then age for a year. I used 30%, a mix of brown, chocolate (900 EBC) and black malt (1500 EBC), 5 or 7,5 % black. And use double the yeast you normally need, the roast malts slow the yeast down.

Yes, our local TV station has also already a clip on TV with a Christmas theme. However, it looks like the usual suspects here have only just started with Halloween.

Yes, but that is at least still 4 to 5 weeks in the coming. This year I have no powdery mildew, so I hope I have a nice harvest at the end of September (or end of November, once I had to wait that long). And my neighbor also has grapes, so if I don't have enough, I know I can always ask more...

Also, PVC is not usable for temperatures > 50° C. You should use HDPE or silicone tubing.

Indeed, your beer color (actually the malts used) influence the RA, but the RA is not a predictor of beer color. In mathematical words: RA = f(colour) is a function, but the inverse, colour = g(RA) is not a function.

I think there is something else regarding RA. Isn't that also an attempt at calculating the additions needed to obtain the perfect pH? That is, calculation only. When I started brewing, I bought very quickly a pH meter, and adjusted using extra acid. I also noted my results. Perfect control...

I think it is difficult to give a better summary than this. How much do you know about weak acids and bases and chemical buffering? Because that is what residual alkalinity is all about. The reactions remove OH- ions from the mix (alkalinity lowers) and add H+ ions to the mix (acidity...

"Real scientist": Chris Colby has a PhD in biology and undergraduate degrees in biology and chemistry :-p. About the link: it links further to four articles about how to determine the amount of salts and acids in function of four ranges of beer color, but in a very practical way. It looks, if...