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Great designs, specially the Cafe Racer design :)

Hello, Here's my Cider label :) Hope you like it! Cheers, Rui

Hello all, Well, yesterday I went to my local shop with some samples of my beer so they could analyse what's going on with my production. As a bonus, I got a ticket for my driving skills, so, for the next few months, no keg investing :smack: Like what you guys said: "Realize, 100,000s of...

Yeah, I believe it is. The problem is that in Portugal there aren't any Home Brew groups to experience all this knowledge. I still believe the main problem is the Yeast. I've upgraded all my gear to produce a better quality beer (excellent OG/FG results, fermentation with temp control, etc), but...

Thanks for the feedback :) As for the bottled beers after kegging: will the carb fade or the aromas/flavours fade over time? If stored at room temperature for latter drinking.

Maybe I didn't explained correctly but my problem is with the bottle fermentation. The flavours are totally lost after bottling and only after about 4-6 months later I can get something looking familiar as a beer flavour. Even with Wheat styles. But even after all this time, it still has a...

Yeah, you are right. I'm really having a hard time with the bottles but maybe I should try a few more times with before all this revolution. The lack of space sucks real hard but those are the cards I have and I need to play with them.

Thanks for the tip :)

eh, eh! I wish! :) Its like this one but ugly as hell :) But it will depend on the final price but its smaller than a fridge and I can hide it easily.

Thanks for the info. :) I still need to study a little more the pro's and con's before investing.

Its a model like this one: http://www.lindr.cz/products/pygmy-25k Its electric refrigerated and it has a connection for Co2 and the keg.

But normally you see craft beers guys using these type of machines with room temperature kegs: http://www.lindr.cz/products/pygmy-25k I'm looking to use a model like this one.

Hello all, Thanks for the help. Having a keezer is a little bit difficult due to space limitations. I already have a freezer for the fermenter but there isn't any more space to add the keg's. But maybe there is another way. How about using a "professional" beer machine? In other works, I...

Hello all, Desperate times need desperate measures :rockin:. I've been bottling beer for a two years now with about 10 productions overall and I'm still having a hard time with the bottles. After fermentation, the flavours and aromas are there. After bottling, its all gone. I've tried...

Hi, I also have been struggling with this problem. After fermentation, the flavours are there, perfectly balanced and then, when I bottle the beer, its all gone... From my little experience, I've observed that the first weeks, the yeast is still eating those extra sugars and this reaction...

Thanks flars for the tips :) I made a Beligan Ale in last december and only now its very drinkable :) Regards, Rui

You are not the first one to nominate the Kolsch yeast for the Wheat's :) I really need to check that one :) Do you also ferment/maturate in bottle at room temperature?

I'll see if I can find in Portugal that version of yeast. Thanks!

Thanks for the info :). I will try this method on the next recipe. Fermentation/maturation at room temperature is a lot easier, giving me space for another beer fermentation :) Is there a chart where I can check the time needed for bottle fermentation/maturation for each style? Regards...

Hi Likefully, Yeah, normally I mix the sediment on all the Wheat beers (erdinger, HB, Franziskaner, etc). Since mine have a much bigger amount of the yeast sediment and it tastes even without mixing, I never tried. If I drank all that yeast, I believe that my wife would left me on the next...