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Going to package my NEIPA with Simcoe / Mosaic this weekend in roughly 75 / 25 ratio. Will let you know how it turns out. Disclaimer: I'm a fan of that catty dank flavours...

A mexican lager is quite light and crisp because they use a lot of adjunct like flaked maize and use lager yeast. Flaked Maize adds almost nothing but simple sugars which mean that the taste stays neutral and the yeast is able to ferment further down (so dry and crisp). They have in fact...

Check question: did you dry hop the beer with pellets? I've had multiple beers that still had hop residue in suspension / the bottle. It leads to a harsh bitterness that lingers. It also numbs the tongue. It's quite easily fixed by cooling your beer before packaging and waiting a bit. The hops...

I ferment in stainless steel and use bacteria/brettanomyces/diastaticus in the same fermenters as I ferment other beers in. I do clean a bit more thorough after this happens though - but nothing too crazy. I only had one cross contamination once and that was when I did not clean thoroughly...

Diastaticus is a bit of a hard subject to unpack in a forum post. I really like Escarpment Labs, a yeast lab, videos on these topics. In this video they look at the topic (which became relevant when beer cans started to explode last year in the USA:

Some experience with growing Centennial in Amsterdam. The Dutch climate is quite comparable to the UK climate so my experiences should translate relatively well. We did a homebrew group collective hop purchase three years ago. I ordered and planted 2 centennial plants in front of my door. To...

When I do need to bottle I like to use German half litres with swing tops. German beer can be had relatively cheap, are tasty, and they know their bottles :-)

I'll oblige since I think I have a "good" setup ;-) One of our bedrooms is my work-from-home office and brewing storage room (it has a guest bed in it as well). I brew in our laundry room which is well ventilated and has water. My setup Brew kettle: Speidel Braumeister 20 Malt Mill: Mattmill...

That's a good question. I think it's really complex to calculate since the STA1 conversion of starches and dextrines to simpler sugars is not fully linear, neither does it break down everything at the same pace. Another issue with this calculations is that you would need to wait to drink your...

I think the beers that you brew with yeasts that have low attenuation are most at risk from a diastaticus. Example: - I brew a Saison with BE-134 or Belle Saison, yeast with a diastaticus. The yeast ferments down to almost 1.000 so there are no worries about bottle bombs. - My next brew is a...

I'd say there are three parts of a "good" setup: The hot (mashing and boiling), the cold (fermenting), and the dispensing. I'm assuming you want advice on extract or full grain brewing/ What a good setup is has a lot to do with how much space you have and how much you can spend. In general it...

Good to hear you pulled the trigger - hope the solution works well for you! Warning: in my experience buyin one corny keg tends to lead to getting multiple corny kegs :cool:

I can't find any sources that show that Fermentis SafAle S-33 is a diastaticus. Their BE-134 strain is one of the few ones that is confirmed. Bottling with a killer-yeast like CBC-1 will indeed fix this problem but adding yeast while bottling sounds like a chore. I would start with really...

Having bottle bombs over longer time would indicate that something is still breaking down sugars in your bottle of beer after bottling. An obvious candidate as mentioned before is bottling too early. In this case there is still residual sugars that will ferment over time and lead to an...

I came up with a bit of an unorthodox solution for this exact issue: I installed a Gardena/hozelock quick release on my washing machine tap. Then I installed connectors on my washing machine hose and the hose to my spiral cooler so I can easily switch them around when needed. It has worked well...

In the Netherlands malt are not sold crushed so I do not really have a say in the matter if I want to crush fresh or not ;-) Buying malts in bulk (25kg) actually does save money so there are some advantages. I look forward to the invite if you do win that lottery though!

I'll admit that the Braumeister is expensive, most likely out of reach of most homebrewers. I paid 1159.00 GBP for mine in 2015 but it's still in great shape and will last me many more years. If the pump gives out I know I'll be able to replace it. My guess is that cheaper electric brewing...

I have been using my Braumeister since early 2015. I have brewed a lot of batches since then and have never had stuck mashes or issues with ill-fitted gaskets like mentioned by An Ankou. My beer is excellent and has won first prices at my homebrew group. Only you can decide what setup is right...

I intend to go a bit drier. Partially by adding more flaked rice, but also by adding the enzyme. I will mash for 60 minutes @ 60C (upper limit for the enzymes optimal range) and 30 minutes @70C (optimal temperature to gelatinise the flaked rice). Hoping to end up at 1.002 to 1.004. I will most...

I want to try to use a glucoamylase enzyme during my mash to increase fermentability (2/3 pilsner, 1/3 flaked rice) + Sorachi Ace hops to really get that extradry (trademark). Any pointers for me since yours turned out so well? :cool: