Recent content by didinho

'Le temps ne respecte pas ce qui se fait sans lui' Cantillon

I recently brewed a lager with Columbus at 20'minutes. It has the shape of an helles, but instead of bittering hop at the beginning of boil, I calculated the same amount of IBU for a 20 minutes adjunct. It gives the right bitter, but also some hop flavor (columbus gives a smooth resiny-fruity...

wich kind of Klarstein? I have a Mundschenk 30l since 5 batches, I just know that there is a 6,5 liters dead space and I try to stay as low as possible in water/grain ratio. Usually 4 liters per kg

The pdf says 4.9 alcohol, it should be reachable with 1046 OG more or less. And it says 38 IBU. I think that if you want to clone a beer, you should start from the beer parameters you know.

last time I used Wyeast weizen yeast I had the same problem, four years ago. then I never tried again to brew a weizen

yes, a roasted dunkelweizen. I love dunkelweizen

for me the longer was 3 weeks. if it stays more time in the fridge, I do a starter

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You could add gypsium to have a harder water. Here are some info. But I think you have to try some times to get the right quantity... http://howtobrew.com/book/section-3/understanding-the-mash-ph/using-salts-for-brewing-water-adjustment

hop aromas are not really required in barleywines, and proper oxidation gives sherry/port tastes that are really good in strong beers.

next weekend I'm going to brew an America Pale Ale, with grapefruit infusion at the end of the boil. the label is just temporary... I guess I'll adjust something :D

if it smells fermentation, you have fermentation. it's probably too low to move the airlock, with low production of gas. don't open the bucket too much, to avoid infections

mead isn't ready before 6 months fermenting... and it will take one year to taste good

Brett it! what OG and FG values did you have?

:d