Recent content by Alto

Hey guys, i have been thinking of doing this for some time now. My Stout is right on the spot for my taste and many of my friends. I would like to do a Orange version of it. I was told to use zest but not the fruit itself. My question is how much zest in boil and in fermenter. My Build: Type...

This would be a fantastic in my living room :)

well my first language is french so sometimes with technical therms i mix en/fr :)

Biologic all natural no chemical/or pesticide were used to make them grow faster. I was asking because the recipe calls for 3 weeks with the fruits and i was wondering since they were hole raspberry that maybe the yeast was still working on the fruits it's another kind of sugar (not sowing on...

Ok i have made a raspberry ale, the raspberry were frozen (BIO) i added them after 6 days when the big activity was done. They have been fermenting for 2 weeks now, the gravity is at 1004 (the recipe called for 1011) there is still some activity (bubbling) not a lot but like 4 to 5 per hour i am...

I'm in too :)

I want that!!!! :D

thanks for the info.

the active fermentation ended like 24 hours ago.

Good day Guys, I am making a raspberry ale, OG was 1.054 I am now at 1.022 and FG supposed to be 1.012 at what point do i drop in the raspberry? I have chosen to use frozen ones, (fresh= 20$, frozen=12$, can of puree=34$) do i drop them frozen or? I thought about spraying them with vodka but I...

many thanks for the advice, the beer was bottled 1 week ago. I have not tried it out yet, i will be patient :)

I used a English ale (liquid) this was my first time using a liquid yeast (and first Stout) i was wondering. Thanks for the infos

Hi guys, this is the first time happening to me. I have a Stout in my fermenter, been in there for 19 days. It started at 1054 now been sitting at 1010 for 5 days with no apparent activity. should i rack it or wait? or? P.S. I use a fermenter so there was no transfer, it was very active for...

Thanks for the infos

I use a SS fermenter