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  1. H

    My Chocolate stout

    thanks! I forgot the recepie!! :drunk: 15 L in the fermenter ( less than 4 gal) Pale malt 2,5 Kg Pilsner malt 0,5kg roast barley 0,350kg chocolate malt 0,2kg black malt 0,2kg carapils 0,2 kg flaked barley 0,2kg cacao powder 0,15kg mash at 68°C for 60 minuts and mash out at 78°C for 15 min...
  2. H

    My Chocolate stout

    Ok lets try again :D
  3. H

    My Chocolate stout

    I'm very proud of it! It tastes great! It's like Young's double chocolate stout!:mug: http://1.bp.blogspot.com/_VDeHTqiNqn4/SXzNGcQZwwI/AAAAAAAAAMk/ITouGe8XaaQ/s1600-h/Chocolate.jpg
  4. H

    how mash parameters affect fermentability and efficiency

    I've heard the james's interview this morning and red the pdf file... i think it's great!
  5. H

    Brown Ale Brew Day Pics

    Very good !! ;-)
  6. H

    My " William kidd IPA "

    time for dry hopping :mug: the first one on the left has no dry hop..
  7. H

    My " William kidd IPA "

    my fermenting beer...beautiful...:mug: http://h1.ripway.com/hellfireSam/P1010164.jpg
  8. H

    Problem with my belgian ale?

    I hope so, thanks :D
  9. H

    Problem with my belgian ale?

    I was concerned about tha base malt. For this beer I've used only pilsner malt with a little amount ( 250g ) of aromatic malt. I've brewed a lot of extract beers but no-one smelt like that at the end of fermentation... is common this difference between the two processes? or it's just...
  10. H

    Problem with my belgian ale?

    Hi! 3 weeks ago I've brewed my first all-grain:tank: today It's time to put the beer into bottles but when I opened my secondary something shoked me... my beer smells like mead:drunk: what the hell happened? maybe oxydation?:confused: or maybe is a characteristic of "wyest belgian strong ale"...
  11. H

    Before You ask "Is this is normal?" - (video)

    fantastic!! I've used glass only for very long secondary fermentations and I've never seen something like that :drunk:
  12. H

    Finally mead!!

    thanks for the translations ;)
  13. H

    Finally mead!!

    I've used 3 kind of honey...but It's quite difficult to translate in english :fro: for 6 liters I've used: 2kg "millefiori" honey 0,5 kg " fiori d'arancia" honey 0,5 kg "sulla" honey "Millefiori" means letterally " thousand of flower" "fiori d'arancia" it's " orange flower" but...
  14. H

    Finally mead!!

    It works perfectly! You can calibrate the distance so you can choose the size of the mill... for the E+G process it's the most economic choise... anyway this is the result: http://bp0.blogger.com/_VDeHTqiNqn4/SFFuZ6daCcI/AAAAAAAAAEw/LNc5htRfMIY/s1600-h/P1.jpg chocolate and cara-pils grain...
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