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Author: Will Lovell Widely viewed as an energizing morning beverage by people the world over, coffee has found its way into a number of consumables, from candy and ice cream to soda and, of course, beer. Whereas barley is a cereal grain that’s a member of the grass family, coffee beans are the seed of
Author: Jordan Folks Initially bred in 2004 by New Zealand’s Plant & Food Research, Nectaron was released for public use in 2020 and quickly rose in popularity for its ability to impart beer with pungent notes of pineapple, peach, and grapefruit. Given its fruity nature, Nectaron is a natural fit for modern IPA, though some
Author: Jordan Folks Brewer’s rely on a variety of methods to impart beer with increased levels of hop character, with one innovative approach being what’s referred to as dip hopping. Purportedly developed by brewers at Japan’s Spring Valley Brewery in 2012, dip hopping involves steeping hops in warm water or wort, in the fermenter, then
This xBmt was completed by a member of The Brü Club in collaboration with Brülosophy as a part of The Brü Club xBmt Series. While members who choose to participate in this series generally take inspiration from Brülosophy, the bulk of design, writing, and editing is handled by members unless otherwise specified. Articles featured on Brulosophy.com are selected by The
Author: Steve Thanos Of the myriad off-flavors that can be present in beer, there’s one that nearly everyone, from regular Miller Lite drinkers to full-blown aficionados, have likely had some experience with– skunky. Often referred to as “lightstruck,” the skunk character develops when beer is exposed to sunlight, during which compounds in hops react with
My dry stout seems to be determined to stay at 1.015-1.016. It has not budged in two days at 75 degrees. Still getting some airlock burps, but I know that doesn’t mean anything. In the past, I went from 1.058-1.013. This time, I started at 1.053, so I would expect to go lighter. What would you do? I can always throw more yeast in. I started with Abbaye. I have Safale US-05.
..Stone Ruination. Good stuff. Before that I had the last one of the 3 bottles of Chimay I got in that sampler pack. The Blue one. Wow. Smooth for all that alcohol. I’ll bet that one would have been so much better aged. I liked it, btu the white was BY FAR my favorite of the 3. No contest. Ever since I had that white one, I’ve been trying to find a recipe similar to it so I can brew it this summer. That was outstanding.
I have been brewing ~3 years now, started with extracts and have been doing all grain for the past year or so in a Brewzilla 3.1.1. I have seriously been thinking of moving back to extract brewing for two reasons. 1) Easier with shorter brew days…. 2) While I feel I can get a better beer with more control with all grain, I’m also more consistently good with extracts. If I do move back, I will be using exclusively DME…..I don’t like dealing with the sticky mess of LME, and it… Read more
It seems that the old thread was accidentally vaporized by a wort boilover, so let’s begin anew.
I recently brewed my first attempt at an Imperial stout braggot and finally cracked it open a month after bottling. Overall it tasted good and is drinkable but needs to be refined a little, I felt as tho it came out a little too sweet and lacked any bitter notes. The recipe I formulated was as follows: US 6-Row 1lb Crystal Rye 6oz Carahell 4oz UK Dark Crystal 4oz (70L I believe) Midnight Wheat Malt 2oz Sovereign Hops Pellet 1oz (30 min boil) Lallemand – LALBREW® VOSS KVEIK ALE YEAST 1 package I am thinking of swapping Carafa III for the UK Dark Crystal. I am open to other suggestions and thoughts on why this plan might not work out. submitted by /u/Ghost-Of-Dijkstra [link] [comments]
https://www.whitelabs.com/yeast-single?id=101&type=YEAST I am very interested to see how this compairs to US-05 in split batches! I hope this means that they will be releasing more of their varieties as dry yeasts. submitted by /u/caba1990 [link] [comments]
Hey all, first time poster here. I’m an amateur brewery with base level equipment: primary buckets, airlocks, carboys, sanitizers, hydrometer, etc etc. Nothing fancy. I live in the PNW and the range of temperatures at this time of year is around 30-50°. I live in a weird house with concrete floors, heated entirely by 3 baseboard heaters, so the temp inside is wildly inconsistent. Therefor, my biggest challenge with home brewing is holding fermentation temperatures. I can do lagers with a fridge but can’t really do ales this time of year, and would love to experiment with Kviek yeasts. So I’m looking for methods or devices to hold proper ferm temp for a bucket or glass carboy! I’m decently handy and have tools, so I could build some if needed. Thanks in advance! submitted by /u/pvrzifvl [link] [comments]
I have a saison from a group brew that is fermenting steadily, but slowly: in nine days if has dropped from 1.054 to 1.027. I’m monitoring with a Tilt in Brewfather, and a measurement with a hydrometer at day six confirmed that the Tilt is reading more or less correctly. The fermentation temperature is controlled at 74-75ºF, initial yeast pitch was with Omega Saisonstein, and a second pitch with Omega French Saison on day 6 has done nothing for the rate of fermentation. Has anyone seen this sort of behavior before? Any idea of what could cause this? Some of the guys in my homebrewing club are fermenting the same wort with other yeasts, and no one else is reporting this problem. submitted by /u/sacculina [link] [comments]
Anyone have a good experience using Active Element’s Brewery Detergent? PBW is too much money and I am having a hell of a time finding TSP/90 to combine with Oxiclean. Amazon has this alternative to PBW, but does not look like many review it or buy it. Wanted to see if anyone has used it before with good results? Thanks! https://www.amazon.com/gp/product/B0991MVBLZ/ref=ox_sc_act_title_2?smid=A3RCC9BC3M4DAZ&psc=1 submitted by /u/Greybeerded [link] [comments]
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