Recent content by BangladeshBrewer

Can I use crushed malt barley? I have some hanging around for beer making. I guess I would bake them at a high temperature to sterilize them first. https://www.healthline.com/nutrition/barley What about using marmite? https://en.wikipedia.org/wiki/Marmite Marmite (/ˈmɑːrmaɪt/ MAR-myte) is...

I did a run on parts 3,4,5 (tails). I got out about 300ml (part 6) of which I dumped the first 50ml (probably the best) because I let the temperature go too high temporarily. I'm still waiting for an alcohol meter to see how that worked out. I broke my original alcoholmeter. Leaving these...

I left the top off these bottles as suggested. Everything smells like moonshine to me, from having had local brewed stuff in the mountains of Nepal. Part 2 smells like quite a clean spirit Part 3,4,5 are strongly pungent. The smell from 3,4,5 sticks to my fingers. They smell like they would...

I got some oak chips which I am going to roast and add to the liquid for flavour as it matures. With what I have (part 2 - 2 litres 41.5% abv), and the three little bottles with another 1.5 litres 11.4% down to 6.5% abv), do I run that through the still again? Or am I done and, if so, what...

Thanks for your post. There is 2 liters at 41.5% ABV and then a total of another 1.5 liters approximately at much lesser ABV. So, about 3.5 liters all told. I think it was 6% ABV beer that I started with as you suggest. I forgot to aerate the mixture before pitching the yeast and pitched it...

I brewed 21 litres of beer mash (4 kg of barley malt / 1 kg oats), using glucoamylese to get more alcohol, and let it ferment with US-05 yeast for 20 days. The beer was delicious. I heated it to 70c but had to stop (real world intervened) and then came back to it in a couple of days. I would...

Today I have a reading of 1.006 at 12 degrees C, which is the temperature in the house. That corresponds to 1.005 adjusted. The beer is a lot clearer than yesterday. Whereas yesterday there was a lot of form on the top of the beer, more than a week ago, today it was less. The beer tastes very...

Good point. My hydrometer is calibrated to 20 degrees C. I have another one, which is numbered up to 100, with no indication of the temperature to which it was calibrated.

I waited a week, as suggested, and tried again. This will be the first of three tests, if the results are all the same. Today the reading is.... 1.008 Because this was taken at 15 degrees C (this is what it is right now) I am adjusting to 1.007. I found this web site which makes the...

This is my equipment. I have brewed beer, from 4 KG barley and 1 KG rolled oats, and which is what I will distill. On the instructions from this equipment it says the steam tank (above the kettle on this picture) has two valves. (a) the top discharge fusel value (b) the bottom discharge fusel...

Before pitching the yeast I hydrated it in 20 degrees C water for about 45 minutes. It was foaming. There was a lot of white stuff at the bottom of that container, which I rinsed out with wart and added into the wart to esure I got 100% of the yeast in there. The wort would have cooled down to...

This is my first batch. I pitched the yeast US-05 too hot at 31 degrees C. I had to get away for the weekend and I was short of time. I had used Glucoamylase following the mash, at the required temperature, for a hour. The ambient temperature here in the brewing room is 18-20 degrees C day and...

I got the mash to 62 degrees C for about ten minutes, decided it was too low, got it up to 65-67c. It finished the hour at 62-63 C. When the temperature dropped to about 60 or below I added the glucoamylese. I'm leaving that in for an hour. Then I will boil the beer to kill the enzymes. Then...

I have 4 kg malt barley 1kg oats to go into a kettle with a maximum capacity of 30 litres. Obviously, I will leave space and have some sterile water ready just in case. I have US-05 yeast which I will rehydrate into room temperature sterile water. I have a packet of glucoamylase. My idea is...

I'm glad I mentioned liters. I had forgotten that US gallons are different to Imperial gallons. I can get virtually any yeast. I have hydrogen peroxide. I may just use boiling water to sanitise the all-in-one pot before brewing and pour that boiling water out before starting. Thanks for...