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I think that what one should do is bottle beer, take taste and colour notes (perhaps photos with a calibrated color next to it), then keep a bottle for a year and then compare. I certainly have no problems keeping my beer for a year, and I don't notice oxidation, off-taste or darkening, and I...

Just tasted this weeks two beers that were brewed 12 and 13 months ago, bottled. One a light and spicy tripel, the other a wheat beer. No colorisation, no bad tastes. I bottle from a bucket, which means I need to rack my beer first into it. But I keep the ends of the racking tube and the...

One thing I noticed with these setups is that sooner or later an error occurs with the temperature probe, and then the system starts to heat continuously. In this case, since you would write the script yourself, I think you should check if you can check the status of the probe, e.g. if a signal...

I am busy reading some books from Brewers' Publications, and I came across the notion (can't find which one currently, could be "Simple Homebrewing by Denny Conn and Drew Beechum), that candy sugar derives its name from the fact that it were the leftovers from candy confectioners that were sold...

Belgian pilsners like Stella Artois and Jupiler are made as real lagers, with the intention of the least possible esters. Except for the birthplace, no real Belgian beer then :-p

Very interesting. From a practical point of view for the homebrewer it would then be: buy unrefined or lightly refined cane sugar (depending on what you want to achieve), add citric acid or tartaric acid, keep this in your oven at 80° C. Sodiumbicarbonate for stopping the inversion is optional...

@peebee There is definitely a difference in mechanism, but the outcome depends. I found a nice link explaining the issue. Together with some other background information: Yeast -> Invertase + sucrose -> Glucose \ \-> Fructose \-> Maltase + maltose -> Glucose x 2...

Interesting. Actually, for these small brews (4 litre or so, 12 bottles) I also used a water bath, in the kitchen sink. Of course with a kettle of 10 litre, I can keep a whole lot of water, relative to the kettle, and augmented by ice cubes, it probably drops very fast under 80° C.

I did a check on my own brewing spreadsheet, where I implemented the Tinseth model. Indeed, when going from a 60 minute boil to a 30 minute boil, one would only need appr. 1/3 extra hops to reach the same bittering level. On the other hand, last year I did brew a couple of small volume, fast...

No you won't. Caramelisation occurs for fructose at 110° C, and for other sugars at 160° C. What you might have more is formation of Maillard components. However, if your wort pH is good (acidy, 5.0-5.3) even that will be minimal, because Maillard components form much better at high pH (> 7.0)...

I'll add my little batch of Pale Ale, 10 l: Total = 6147 litres

As someone who lives in the vicinity of Bruges, my wife and me like to visit Ghent better. The difference is that the inner city of Brugge is much smaller, while in Gent there is a busy center, but there are also more things around and spread out. In Gent, for some things you need public...

Calculated 60 IBU in a strong ale of 10% ABV. Definitely bitter, for a long time. Started to mellow after six months. But a nice bitter, only used EKG on that.

I am currently reading about IPA and hops. Seen several recipes from commercial beers, and some do it this, and others that way. I see that both approaches are used (or were used in the past). However, I suppose that making a hop tea is more feasible for home brewers. I have tried it in the...

Do you use a different amount of power to get their boil going and then sustaining?

But here you are not only using a lid, but also a condenser. The condenser is made to reduce losses. Also, you seem to the boiling at a quarter of your power, so that also reduces the boil off.

Only until the lid gets heated up to 100° C. Depends a bit on the energy put in of course, with a lighter boil this effect will probably be less.

I do this regularly, in three kinds of containers. I measure the TDS level, which doesn't change (no gas ingress). So no problems with that.

Yes, blackstrap molasses or dark treacle. But my experience is that not much is needed, and I hypothesise that in combination with sugar/unfermentable sugars/other things in beer, and in low concentrations, it can give a nice taste. Just don't ferment with a diastaticus yeast, because then you...

Based upon the these sugars, in order of darkening: Light Muscovado Dark Muscovado Demerara (you get redirected to brown sugar on Wikipedia) It seems that it should be possible to emulate them (although in liquid form) with an addition of molasses up to 6.5% for Demerara, and less for the...