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It's a starter like. If the last batch was fine, especially not sour, just dump in. Just remember, if you had made a stout and now you want a pale ale, some residual colour will carry along with the cake. Same to dry hopping. And expect a fast and furious start, blow off and anti foam are...

Add at bottling with a syringe. Test in a sample before, because the spiciness could be overwhelming. Make separate tinctures. One or two teaspoon with 50 mL of vodka. Add different proportions. That'll impart unique flavours to each bottle. Few mL should be enough. Off course, it's just some...

Yes, that's what I always talk about. Efficiency and safety. Less to clean and less chance of infection. Keep it simple, at least in the beginning. And then go to more complex things. One step at a time. This way you will know how variables modify the process.

1) probably. Put a wedge, or a towel, under the front of the fermenter. That should help. Also, more time conditioning before bottling, could be advised. And after too, for the sediments settle down.

Recipe Type All Grain BIAB Yeast Nottingham, 11g package. Yeast Starter No Total brew water 30 L (7,9 us gal) No sparge Pre-boil 24 L (6,3 us gal) Post-boil 21 L (5,5 us gal) Batch Size (fermenter) 20 L (5,2 us gal) Original Gravity 1.069 Final Gravity 1.014 ABV 8% Boiling Time...

Buy more MO, mix and split in two batches. Don't worry if it's already grinded, should stay stable for 1 or 2 months, if dry. Personal experience: I've brewd a stout, with 11% carafa I, not special, and that was nearly too much. I've used perla negra (similar to carafa special) in 10%, and was...

Hardness is related to the Ca and Mg content in water. Temporary hardness, means that if you boil the water, the Ca will precipitate. Alkalinity is the "ability" of water to resist acid additions, that normally would lower the pH. Both could be expressed as caco3. Some water reports show...

Hey. Put it in the fridge for a week, if you want a clearer beer. Usually helps.

Ok. Because, are others hops liquid? Just kidding. 20 l batch size (fermenter) 6 kg Munich malt L9 120 min full mash @ 65 C OG 1.063 FG 1.011 @ 70% efficiency ABV 7% SRM 13 IBU 67 Target 8 aa 50g @ 60 min 50g @ 10 min Lallemand Abbaye yeast. 20 C. Wait 2 months, at least, to drink it. It...

Hi Moe! I know you probably drank it all, but, if you remember it, can you describe the tasting notes of MB hop? I'm thinking about use it, but as we know the description of hops varies a lot, even between producers. Thanks!

IMHO, today there's 3 major HB styles. NEIPA and APA stuff, that's supposed to be drunk as soon as possible, just hopped as hell. Light ales and lagers, these ones means to have subtle and clean flavours, and don't need an extended maturation. And the others creatures hanging around. The...

Whirflock and filter with polyester fiber (hop bag), when transferring to fermenter. A good flocculant yeast, such as Nottingham, also helps a lot. Also, cold crash, specially with the type of beer that show cold haze issues. Another option, is refrigerate the bottles a week, or more, before...

Highly recommended. Maybe even an active carbon filter, they're cheap. That's another point, if the pH gets high, it could extract tannins. The temp plays an important role.

The tap water here is pretty low in everything too. I do full mash biab, so while brewing, I add the base malts and after 30 min do an iodine test. Just after that, the specials go in. Once I got a high pH and had to add citric acid, through some lemon juice addition. I don't have a phmeter...

Roasted barley or malt tends to drop the pH. Also less time in contact with water, leads to less astringency.

Quick question, there is chlorine in the tap water?

It will become clear with more conditioning time. Especially if it's cold conditioning. For example, after the priming period, put the next beers you might drink in the refrigerator. In my experience, it works. Now I rode the foxbat reply, it's the same thing.

16 L Brown Ale 21 L Brown Ale 19 L Strong Ale 21 L Strong Ale Total = 13,358

How much beer did you added the prime to? Usually takes 2 weeks to the yeast consume the priming sugar. But depends on temperature and if you finning or filter the beer before bottle. I used to wait, at least, 1 or 2 months before open the first bottle.

Brewers friend is a good source of recipes. Also, you could check out some of them and adapt to your taste. That's what I do. Just keep it simple at beginning, and then increase the complexity, if you want.