Search results

2 months after brew, with min 1 month after bottling. Because, sometimes I let 3 to 4 weeks in the fermenter, with cold crash included.

Cinnamon have a strong taste and do not measure by sticks, use a scale. Also, if it's added before fermentation, could occur some biotransformation by the yeast. And you definitely can't take it off, after. Some brewers do something similar to dry hopping. Could it be called dry sticking? I...

That's controversial. I kind understand who uses this definition. In the brewers friend recipe editor, my recipes usually fall in the "black IPA" or Foreign Extra Stout. Anyway, reading stuff around, black IPA should be an IPA with just more colour. Same to brown/red. If it has an roasted...

Pitch that, if doesn't start to fermenting in 24 h, pitch the us05.

Yeah. Gush issues, hop creep, expensive hops, aeration, possibly infections and fast fade out flavours. But now, that's something interesting. I usually use high proof alcohol and do a hop extract, adding direct to the bottle. 4g of hops to 200mL of ethanol. 3 hours. 4 mL each bottle is a...

Sorry to read that... happen sometimes. My first batch that I partially thrown out, I did because an infection of acetobacter. Vinegar beer isn't a very tasteful thing. Anyway... If something like that occurs again, not cursing you, wait few months. The beer taste change with time. Usually...

That's a little more complicated. Esters and fusel alcohol are synthesized when there's alcohol fermentation process in the presence of amino acids or FAN. Yeast consume FAN and oxygen to growth. Maltose and maltotriose are slowly metabolized than sucrose, frutose and glucose. So... the...

Yeah, I cool the wort first. in this way, I minimize the infection possiblity. Also I don't hack to secondary, obviously, and don't dry hopping. I use homemade hop extract, with high proof alcohol at bottling. That's controversial stuff...

Oh no, I just do the first batch with dry yeast and a second with the cake. Than, clean the fermenter. If there was a third, fourth..., I'll end up with much more beer than I actually could drink.

In the one that was just emptied.

Maillard could be a fast reaction, if there's heat involved. Ask to a steak how does it feel. I know it's different, because of that I try a comparison. The commercial version of both are quite expensive, so if I do it homemade, well, let's check out if it worth. The inverted caramel is...

I do consecutives batches and in the day I bottle one, mash the other and throw the wort directly on the cake. Work as well and it's more difficult to contaminate the yeast. It's just easier, nothing against yeast starter, acid washing and other processes.

Ok. I will do a new thread when I have it done, but to enter in the discussion... I'm about bottling a experimental batch. I split a Pilsen wort in two fermenters and add inverted caramel to one and homemade belgian syrup (inverted sugar, protein and ammonium bicarbonate after, to rise the pH)...

Don't worry too much. Use neutral profile yeast if it's hot or you could try kveik for summer time's. I brewd with s-33 in this summer and the fermentation temp scaled up to 32c. The esters aroma was slightly fruity. Not even close than when I brewd with Saison yeast, even at 22c. Also, the...

Yes, it will. If anything goes well, in about 24 h, it will rise 3-5 c. Keep one eye on. Especially if was a high OG and you don't wanna too much esters and fusel.

Yeah. Forget this part, reading a second time and I got that. But still could be useful for a future all grain mash. ;)

Mash in the high end of temp. Like 68-70 c. For more body. Or buy more DME. Or use high maltose instead of dextrose. Even use a less attenuating yeast like s-33. Between US-05 and nott, the last gives you a dryer beer. Also body it's related to residual sugar, but the mouthfeel could be tricky...

Like your post. After reading this, discarded some ideas of hops combinations. And, probably, saved some batches.

If I understand it, the temp stripe in the bucket was 28c, but the temp before that was 23c. Some of them aren't reading the real temp, probably the stripe. Make a test with another thermometer and compare it. The pump itself cannot be the reason for such difference.

I don't think it's going to be an issue. It's only about 2x the minimum cells needed. I've been working with yeast cake and it had nearly 10x. No signs of over pitching off flavours, like diacetyl.