Search results

I think, thats not alcohol, te guy is full of drugs, could be LSD or similar crap

May be, my brewing concept gives you some inspirations: http://www.elcom-mayer.de/bier/Brewing_Concept.pdf

thanks mate, I still have to learn some english lessons :) satisfied to be already close to it ;) honestly mate, Id rather cook some food with coriander, and add it to the beer by eating and drinking at the same time. That way it would be easier to measure out the right dose. nevertheless, go...

Everyone said, one cant do that; there came someone who didnt know that and did it. :party:

Mate, I dont know how much that would be. I think, that also depends on the yeast strain. When I was a beginner in brewing, I did the same mash regime with weizens as I did with pilseners. That time my weizen turned out always a little bit thin, without that typical phenolic flavour that weizen...

okey-dokey, although Ive posted my very simple recipe very often here at AHB, Ill post it again. As you may know, Im doing step mashing only, but you may do a single infusion mash as you used to do as well, I dont think that would change a lot. Grain bill: 70% wheat malt, 30% pilsener malt Im...

wow, so Ive been very lucky, paid around 30 A$ for that. :icon_cheers: :D

schooey, I dont know much about that little thing, found it at ebay. You can set any desired pressure and and at that point a valve opens and closes to hold the value. That way one can provide a natural carbonated beer at a perfect pressure. Cheers

yeah, it should do the same job, although I dont need any pressure relieve valve anymore. So its just lying around, jobless so to say :) Cheers :icon_cheers:

Hi Alex, well done mate :) forgive me, I have a similar thingy, even a little bit smaller: Cheers mate :)

yeah, mg per litre the same here, once I tried that too, but was not successful. Now Im renewing my slants once the year and that works very well for me. I know, breweries and also the yeast bank says, dont exceed more than 3 month with your slants, but hey Im a homebrewer and I love my...

apologies for my poor english, Ill try my best: As I wrote, fusel production depends very much on fermentation temps. The higher the temp, the more fusel will be produced. Since there is a huge amount of wort necessary to produce a sufficient starter, youll get a lot of fusels in it. If youre...

mate, that all is well known over here. The matter what were talking about is the production of unwanted stuff in lager or pilsener beers, such as fusel oils and fusel alcohols at higher temps. For some beer styles, mostly top fermenting beers, a certain amount of fusels is just wanted, because...

I wouldnt recommend that. The yeast growth should take place outside the fermenter. At higher temps the yeast produces a lot of unwanted stuff, that all would be in your beer in the end. If one likes to produce a clean lager or pilsener beer, let the yeast grow in a separate vessel, so you can...

guess how much money the Aussiehomebrewer Forum would be worth. Just guess first, then click on here: http://bizinformation.org/au/www.aussiehomebrewer.com Thats amazing, isnt it? Dan, what about doing a party for that? Cheers :party:

of course one can do so, that would be a classical decoction mash. Another way would be, just to dough in at a water/grain ratio 2:1 and adding some boiling water to it to achieve the next step. Also to get an medially temp, for example 66C, between Alpha and beta amylase as compromise would be...

okay, let me tell ya how Im doing my Hefeweizen, you may pick out some ideas: Grain bill: 70% wheat malt, 30% Pilsener malt dough in around 35C, leave it soaking for around 20min. go to ferulic acid rest at 42C for 20min. heat up to 63C for a beta amylase rest for 30min. then go to 72 for...

Muddydisco, that is classic, looks beautiful :party:

Personally Ill come over to pick up one of these toys :icon_cheers:

Nev, as you wrote: "they crawl out of the fermenter", that means you have pitched a sufficient amount of yeast and that will certainly rise the temp inside the fermenter. Other hand, if you are satisfied with the beer, dont go changing anything. Youve luckily found a yeast strain that behaves as...