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It seems that adding the glucoamylase during fermentation is indeed the way to go - guess I learned something :cool: Alternately it would be awesome if I could add glucoamylase to a barleywine or imperial stout to increase the mashing efficiencies without a penalty.. This finding really got...

A confused update on my Japenese Lager from my side: Today I kegged my Japanese lager. I fermented the lager for 2 weeks @ 12 degrees, let it slowly rise to 19 degrees and had it sit there for 3 days for a diacetyl rest and cleanup any residual sugars. Then I cool crashed it to 4C for about 5...

I personally prefer stemmed thin glasses for my homebrew. I currently use the Stölze Lausitz Craft beer glasses or just use my wine glasses: They are just the right mix of sturdy and work well with most beer styles. If you want nucleated glasses that won't break the bank I'd go with classic...

I remember drafting a recipe for you in the past: The style is quite broad and does not really have many guidelines other than that the Original Gravity needs to be at least Plato 15.5 (SG 1.063). In the early 20th century you saw a heavy decline in the Dutch ale culture and ales were rapidly...

In all fairness there is not that much residual sugars left at 1.001.. perhaps 2 points to go down to. The saison style is supposed to be very high in carbonation so perhaps you made it very style appropriate ;-) Lallemand recently released a non-diastatic Saison hybrid. I have a satchet in my...

SafAle US-05 is the first yeast that springs to mind when you say Pale Ale. It's a neutral workhorse yeast that does not add a lot of character to the beer, ends the beer crisp and allows the hops character to shine. Lallemand BRY97 is a very similar yeast.

To answer your first question it was you proposing to lower the priming dosage to compensate. Right here: and also here: And indeed I do not underwrite your conclusions or premise in your opening post. If yeast adds more co2 than calculated it simply consumed more sugar than what you added...

The malt bill looks a bit too complex for a Czech lager. It should be mostly pilsner malt (bohemian floor-malted would be nicest), perhaps a tiny spec of something like caravienna/caramunich to add some breadcrust and colour, and indeed a melanoidin malt to mimic the decoction mashing/add...

Maris Otter is a pale ale malt, so I would not even call it a substitute. Maris Otter has some specific qualities that will impart on the final beer which many find pleasant: it's more malty and has some bread like biscuit flavours. I buy my base malts in bulk (25kg) so I tend to buy Maris...

It has a section in every recipe for all grain, but the focus is on extract recipes. Sent you the second page with all grain recipe section :)

The brewing classical styles book is an extract book though (I won it at a raffle). But the recipe looks pretty legit - although I'd use dark candy sugar.

I just sent you a screenshot in DM from my copy of the book.

If you get bottle fountains (or even worse bombs) you either bottled before fermentation was done, you added too much priming sugar, or you have got a yeast/bacterial infection. It's an interesting take to compensate for those issues instead of trying to fix them. The only time that I would...

Update: my NEIPA with Simcoe and Mosaic is absolutely amazing. I think it might be the best one I've made so far.

I am pretty happy with my library. I am a bit guilty for buying more books than I can realistically read.

As a follow-up on my previous post I got a package with all beers from my homebrew group's secret santa in today. My cat Barley is inspecting all entries.

I used the first list that popped up when using my Google-fu. Another telling sign of my cricket ignorance :-)

I've seen the hop fountains when opening a pressurised fermenter so I understand the hesitation. I think by adding hops to warm water you will extract more bitterness out of the hops as well. This method would work well if you found that your beer was lacking bitterness and you wanted to...

I'll double down on this take with numbers! :cool: I looked at international ranking found that the Netherlands is ranked 11. All other nations are former colonies, were formerly occupied, or were governed otherwise by the British at one moment in time. You would guess that cricket must be...

In theory this should work. Hop isomerisation in water is lower than beer/wort. Isomerisation in beer is already reaching it's limits at about 8 grams per liter. So I think you will not get super great extraction out of your hops or you will need to add a lot of water. What prevents you to...