Ok...so my dubbel got stuck at 1033 as a result of a troubled mash. Temperature at the end of the mash was over 75 C due to a cheap thermometer that has been substituted by a thermapen yesterday. At that temp i blasted all beta amylase but still gave the fermentation a try. Beer went from 1080...
For cleaning i use an unscented Oxy cleaner that costs $3 /Kg. For sanitation i use star-san and a spray bottle. Five liters of star-san soulution, using distilled water, lasts me forever.
I think it's a matter of opportunity. I don't bother with the hot break in the sense that i don't skim it. But i use Irish Moss and try to leave the most i can outside the fermenter. But a brewer i strongly admire (David Heath, he lives in Norway btw!) always stirs the hot break in and even...
Yes. But as you can see i went by the book. Strangely enough the biggest aroma and flavor came from the hops i had laying around and are not that reputable: Aramis.
Amarillo and Saaz (to a degree) are commonly used in dry hopping. But i must be fair: The belgian Saison yeast did its job. Saaz...
My flame out hops are in only when the wort is under 80 C (158 F). Even then i think aroma (and flavor) are lost. Bigger dry hop additions and hop tea is something i want to experiment with as a home brewer.