Recent content by leonardoreges

You should vorloff looking for a better efficiency. Actually, hazyness comes for multiple factors as oats, but also from a low flocculation yeast and lots of “floating” hops.

Whoever told you to lager a little longer was thinking of acetaldehyde, which appears as cidery or green apples flavor and is a intermediate compound in alcohol formation, so if present means the beer is too young. But by your description I tend to think about contamination, specially by aceto...

Cold crash is a maturation step used to flocculate particles yielding cleaner beer. Makes no sense clean your beer and then add some more particles into it. To me cold crash is always the last step before bottling.

Yeasts ferments the best around 41c. If you ferment at this temp it would yield faster fermentation and higher attenuation, but lots of off flavors as well. It is to avoid off flavors that you should control fermentation temps, not for increase fermentation.

Most of ester production happens in the first three days of fermentation, specially day one. Of course in a big beer things tend to last a little longer, but be sure you're alright.

Não acho que usar furadeira no Whirlpool seja boa ideia. A velocidade excessiva de rotação, além de poder fazer sujeira, aumenta muito a chance de oxidação da cerveja.

Shane is correct about whirlpool hop addition rising ibu. Another thing I can think about is that with that much of late hop additions, maybe you actually don’t have a high ibu, but all that aroma may be felt as bitterness, even that it is not. For the batches you’ve already bottled, wait some...

Melanoidin mimics decoction, it’s not the same. The difference will appear specially in light colored beers, like hefes or pilsners, where slight changes yields big changes in final beer. You can use melanoidin, though, fits style very well.

I would darken it, if I would, with some dark wheat. I would not change the percentages between Pilsner and wheat. Color looks like a witbier to me, but no worries, I love wits.

If not the yeast, at least the grain bill would fit a saison.

Protein rest is just needed for grain bills with 25% plus of unmalted grains. Wheat may be malted or unmalted, have to see what kind are you using. In other cases, as said above, it yields thin, watery beer with poor head retention. It does not reduces the amount of proteins, it breaks then into...

For bigger particles you may use a strainer or something like it. But the usual way is to cold crash the beer. You can add some gelatin as well.

There's lots of mashes done this temp - 156. It's just gonna yield a little high body and less abv. No problems at all. Maybe even the residual sugars of the higher mash temp are gonna leave some sweetness that is right on the style.

It's not 100% true you need a repitch to bottle priming. The most probable thing to happen is to take a little longer to proper carbonate.

Go all the way with your mash and do a iodine test at the end of it. Pray that the extreme hot water haven't denatured all the enzymes. If the iodine test fails I don't see how to save it.