Recent content by chthon

So some of these process things are even geographically related.

The things you mention are the process, and are the most important parts. The part that is for me least concern of the brewing process, is actually the kit. I brew using household implements and (food safe) plastic buckets. What do I have in addition, that can not be missed: a pH meter...

When walking in Amsterdam on "De Walletjes", I was actually thinking the whole time "Why does it smell like hops here?".

I think that worts are always hazy after lautering, but after fermentation my beers become clear. I do vorlauf, but I think it serves only two purposes: filter tiny bits from the wort, and improve efficiency somewhat.

Updated second link, to main page.

I think it got something to do with getting colder. But e.g. grapes also only get natural yeast on their skins after summer.

Here is one reference Here is a more scientific reference

:p Actually, yes, it is. There are legal definitions of candy sugar and candy syrup. Candy sugar is the result of crystallisation in a sugar syrup. The crystals are the candy sugar, and the remaining syrup is candy syrup. What is described in several places, with the addition of DME and the...

Well, I did some searching around for the British homebrew forum. This was my understanding after looking around on the web, and reading scientific articles: Don't bother making invert sugar, yeast has no problems with sucrose. Yeast makes enough enzymes to split sucrose into glucose and...

I have the impression (didn't measure it in any way, except observation) that my fermentation takes off faster, or starts getting faster, when I remove the lid from my fermenter. That is, from a couple of small islands on the wort, after a night with the lid on, to an active kraüsen within a...

I works better if you have fresh bottles of lighter styles. I was able to propagate Chimay, Rochefort, Westmalle and St.-Bernardus, from Chimay White, Rochefort 8, Westmalle Dubbel and St.-Bernardus Prior 8.

Bolleke is a top-fermenting beer. I would actually recommend to use MJ M42 New World Strong Ale. It"s not completely neutral, will add some fruity notes, but be more clean than using an abbey yeast.

Be patient, and make sure your implements are clean. I had success propagating yeast from different brewers, but sometimes it takes a couple of days before you see any sign of fermentation. And start with small amounts, then double the amount each time the fermentation is done.

I brewed with the dregs of St.-Bernardus, definitely not a bottling yeast, as I got an attenuation of 80% to 87%. Don't be fooled by the term "bottling yeast", it might just be fresh main yeast in a lower concentration.

Are kveiks single-strain? I thought they were also a mix of different things (as read somewhere on the internet in the past 5 years).