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90 percent is indeed very high attenuation. Could you share the malt bill and mash temperatures? Possible causes could be hop creep (enzymes in hops leading to overattenuation) or perhaps a diastaticus in your fermenter. Could you tell us a bit more about which yeasts you have been using...

Lion (Kirin) has just announced that they are looking to sell two of their craft beer breweries: Four Pure and Magic Rock (link). Lion purchased these breweries just four years ago so this is quite a departure of their strategy. The news follows only a month after Carlsberg announced that they...

I'm a bit confused. A dry hop and a hop stand add distinctly different flavours and aromas. If guess you are looking to cut corners when brewing beer that don't negatively impact the beer too much? I think Kveik yeast is a good pick - you can let the wort cool to 40C, transfer to the...

Belgian yeast has such specific flavours and aromas (banana esters, some phenolics). If you replace the yeast with Kveik it will not be a Belgian Tripel.

That's how I recognise Brits on the internet.. Kvieks, Largers, and braumiesters :-)

You can use a television to watch Netflix or play video games so no. (last time I checked) The definition is that you need to pay if you watch or record live television. Even if that television is broadcasted from outside of the UK (Netherlands) and you watch it on your mobile phone through 4G...

I noticed that one of the easiest ways to get my British colleagues riled up was to say I did not pay TV license (nor did I watch TV). How come this is such a touchy subject? You forget that you also need to pay for a TV box / subscription. At this moment in time you are at the cost of Amazon...

I see that many of the 40 liter systems are actually 40 liters boil volume (same for the very sexy looking Brewtools B40pro). I use a Braumeister 20 liters which is exactly that: more or less 20 liters get into my fermenter and I have enough to fill 1 keg. Perhaps that expectation was a bit naive.

Kegs tend to be 5 gallon (18.9 litres) so wouldn't a 40 liter system be enough to fill 2 kegs?

Kveik a very versatile yeast that ferments very quickly and flocculates pretty well. Another advantage is that the temperature range is a lot wider than most yeast - and it loves to ferment hot (up to 40C) but will also ferment at 18C. Pseudo lagers, pale ales, NEIPA, stouts.. it basically does...

I was really surprised about how aggressive the TV license communications were when I lived in the UK. They kept on changing the rules to include all live broadcasting and force people to pony up the tv license (so technically if I wanted to see the Dutch news online I would need to get a TV...

Most likely not. Oxidation would make the beer darker than calculated and would have some typical issues like cardboard flavour and very muted hop flavours. Some hazy beers like NEIPA are more susceptible to oxidation and those are easy to spot. I found the picture underneath of two clear beers...

I think BIAB is one of the most cost effective ways to homebrew. A bigger pot/kettle and a burner that fits said pot/kettle + a bigger bag would be the most logical upgrade if you are looking to brew bigger batches. You could also keep an eye out for good deals on second hand equipment.

They have handy carbonation charts like this: https://i.shgcdn.com/1012090c-bab1-4dc9-8489-4398e3ca2a9e/-/format/auto/-/preview/3000x3000/-/quality/lighter/ In general you need more pressure at higher temperatures to achieve the same carbonation. I had a 2 tap Lindr in the past but this (going...

If I brew "hazy" beers like a weizen or NEIPA I don't use any irish moss/protofloc or other additives. You mention brown colour which is typically associated with oxidation. It could also be boil issues (Maillard reaction) in which browning takes place.

Glossing over the **** of an underage girl, attacking her with made-up facts, a hint of xenophobia, and finished with victimhood. Nice!

Got some new books in today!

Lallemand just released a good (if long) video on H2S: A Brewers Guide to H2S In short: a yeast throwing so much sulphur is not good and most likely a nutrition problem. Try adding some yeast nutrient next time. In my experience sulphur fades away with aging. I guess that the beer is hoppy and...

Interesting. In my experience really long dry hop periods tend to lead to grassy / vegetal off flavours not chalk. Something that does spring to mind again is pellet burn. This is when you loose dry hop with pellets and keg/bottle with the dissolved pellets still in suspension. This leads to a...

I think it's a good possibility that the enzyme got denatured in the boil. I will try to add some enzyme to the fermenter next time to see if that give me the result I was originally looking for. Got to love homebrew experimentation!