Recent content by nucciocioccio

I did a saison with citra & amarillo recently, using W 3724, and I would say that something is missing in the hop profile to complement the yeast character. Saison yeast is peppery and citrusy (and from what i read, belle saison is fruitier than wyeast's belgian saison), and citra is, well...

Grains: 3.800 g (8.4 Lbs) Belgian Pils 400 g (0.88 Lbs) Raw Spelt Hops: 20 g East Kent Goldings @60 min. 10 g East Kent Goldings @ 30 min. 8 g Amarillo @ 15 min. 4 g Citra @ 15 min. 10 g Amarillo @ 0 min 5 g citra @ 0 min 15 g citra dry-hop 7 days 8 g amarillo dry-hop 7 days Wyeast 3724...

Last bacth I did double batch sparge, the first time stirred a lot and begun vorlauf almost immediately, second time waited about 3 minutes before starting to drain. First time wort was very unclear, second time almost clear. So I thing you just need the time for grains to settle down for a...

I just finished a saison with OG 1.062 at 1.007 after exactly a month of fermentation with 3724, pitched around 79 F (26° C) and yeast never stalled, slowed down after three days when was around 1.035 and then went down 0.001 per day until finish, staying in the range from 26 C to 28 C (79 to 82...

I survived several pints of beer made with tobacco. My fiance survived too, and she doesn't smoke and is half the weight i'm. That's the only real fact here. Or maybe we are superheroes.

It's something many italian craft breweries do. They add mosto d'uva (which means grape juice in italian, by the way) both in fermentation or in bottle to referment, and let it ferment with yeasts present on the grape or even adding a yeast fit for brewing. Expect aging it a lot, it will get...

http://www.birradelborgo.it/it/birre/scheda/18/keto_reale http://http://www.birradelborgo.it/it/birre/scheda/7/keto_reporter Both this beers are brewed with Kentucky tobacco, used in boil at 10 minutes. They have some spicy aroma, very good. Tobacco is fresh and unburnt, anyway. Oh, the brewer...

I had the same problem with a partial mash recipe, I can suggest you to verify your measurement equipment (densimeter?), mine was totally wrong and made me sick for a long time.

Ooops... Yeah, that's hopped water.:( Use DME with topping water next time if you don't want to do a smaller beer, maybe it won't be the best beer in the world, but still good.

Post boil dilution with water may have effect on IBUs, on alcoholic content, but not on "sugar" taste or flavour; as I understand your og was 1.050 after diluting the wort, so there's still plenty of sugar in there. If the beer is watery it is a mash question, and the fact that it went down to...

Two weeks only from bottling, that's the matter. Wait, flavours will meld, hop will become less aggressive, and overall result will be way better than they are now

Well, I understand it could be quite difficult to get hands on a real barrel, as I don't know how is the wine production around you, in Italy everybody does wine, and they need to change their barrels from time to time, so it 'isn't such an economic problem here, that's why I suggested. About...

Another option could be to find a barrel used for wine and simply put your beer in it, then let it age for veeeeeeeery long time (a year?). Is something many professional brewers do in Italy, obtaining a lactic acid fermentation that dries and sours the beer, resulting with something similar to...

2 Kg (4.41 lbs) Maris Otter 0.5 Kg (1.1 lbs) Cara-pils 0.2 Kg (0.44 lbs) Crystal 105 (EBC 200) 0.1 Kg (0.22 lbs) English Chocolate malt (EBC 1000) 1.5 Kg (3.31 lbs) Munton's Extra Light LME 0.75 kg (1.65 lbs) Light DME (@ 58% efficiency) Mash @ 154F (68°C) in 8.5 L (2.25 Gal) for about 40...

OK, did this recipe last saturday, for a brown porter, hopefully, if it comes good i'll enter a competition here in Rome: 2,5 Kg maris otter 0,3 kg brown malt 0,3 kg crystal 105 (ebc 200) 0,2 kg cara-pils 0,15 kg english chocolate malt Tasted a sample i took for a gravity check, and...