Recent content by marchio-93

So the active yeast in fermentation does not biotransform the DH hops but reacts with them creating polyphenols?

I ask: does doing a fermenting dry hop help strip green compounds like myrcene and Co? And by doing two dry hops, doesn't the extraction yield increase? So I read from Scott Janish

Hello everyone! Sorry for the poor English, I am writing to you from Italy. I have an APA in fermentation, I have: 3 g / L of Citra, 1.5 g / L of Idaho 7 and 1.5 g / L of Centennial available. The idea was to make two DH, the first with half citra and idaho 7 halfway through fermentation, to...

Sorry 0,255 inches :D

Hello everyone! I wanted to know if you can help me calculate how long the beer pipe must be to spin it correctly: Inner diameter of the tube: 2.55 inches Length of the tube: unknown PSI of service: the beer is carbonated at 2.5 degrees C ° and 7 psi (2.1 volumes of C02) to spin it, for...

Thank you guys, thank you very much!

And so what about a dry hop or a hop tea to increase bitterness?

Yes corrected reading, and calibrated hydrometer

Refractometer 1.016, hydro 1.015

I tested the gravity with both hydrometer and refractometer. I actually tasted the beer with the picnic tap! i felt like ther are a lot of sugar unfermented, not the typical "caramel" sweetness of crystal malts! Maybe with 05!

Hello everyone! I have a Bitter in fermentation (OG 1.043, 30 IBU) with London Ale 1028, after a week it is stopped at 1.015-16. The mash was done 20 minutes at 66 C ° and 40 minutes between 67 C ° and 70 C ° because I had problems controlling the temperature. The problem is that I was looking...

I think that maybe Crystal is more about "caramel" and Caramunich about "bready" and less sweet? Just trying in my recent beers. And does flaked barley help a bit the mouthfeel?

So i should keep IBU lower or higher? Thanks!

Hello! Can anyone help me with this recipe? I am concerned about the malty / bitter balance, very delicate in this style. I had bad experiences with Crystal malt, so I thought not to use it alone but to use less and paired with caramunich 3. For the hopping I wanted to "dare" with New Zealand...

What about this recipe, I'm not sure about the IBUs: Belgian pale ale (hoppy) OG 1.051 FG 1.014, IBU 22 (BU:GU 0.41) EBC 10.2 Pilsner 73% Chit Malt 16% Munich 4% Sugar 5% Caramunich 3 2% Williamette @60', 14 IBU Calypso @flame out, 8 IBU Dry hopping 5 days: 30g Nelson Sauvin 30g Motueka