Recent content by sebbb

Hi guys, i've seen different youtube videos to purge CO2 from bottles to limit the effects of oxydation process. Though I need to find a regulator or something to attach to the sodastream in order to control the gas flow. Besides regulators of £45 (like this one...

Hey guys, thanks for your answers. Would you generally stop heating just right befote the target Ti is reached, or rather right above it?

Hi Folks, I've been having problem in deciding when it's the right time to start mashing for the following reason. When water is been heated to reached the desired mashing temperature, I always end up with a lower or higher mashing temperature after pouring all the grain in the pot. This is...

And especially quite confusing

It is funny how everyone has a completely different opinion on the matter!

Hey guys, what's your usual hopping gram per Litre ratio when you brew Ipas, both for the flame-out and dry-hopping? Also, what about regarding your west-coast versions vs east-coast? Also, does anyone just hop the wort by adding silly amount just at the flame-out or just at a few minutes...

Hi guys, I've been BIAB homebrewing with my 20L aluminium pot for the last 2 years. I now feel I need to upgrade my equipment a bit. I have friends how use Brewmeisters but prices seem to be way beyond my budget, so after a little research I have found this on ebay...

Hi guys, My last two Neipa batches went considerably darker and unpleasantly sweet after having bottled them. The last one just after one week :/ I believe it was due to oxydation. How is it possible to minimize oxygen pick up at a home brewing level when bottling? Seb

Hey guys, I've tried to lower my hard London tap water (analysis here: http://twmediadevcdn.azureedge.net/waterquality/WQ%20Report_Z0140_South%20Tottenham.pdf ), with lactid lacid to attempt to lower the ph to reach the brewing rage of ph= 5.2-5.5 as my brewer friend analysis suggests...

Hey guys, after having bottled my neipa and left it carbonating for just a week, it pours amber light while when I racked to the secondary it was of golden colour. It also tastes slightly sweeter compared when I tried before bottling it. This happened as well when I bottled my last neipa but...

Hi guys, so I have checked the municipal water analysis of where I live and it says water's got CaCO3 = 293 ppm and Mg=5 ppm. However it doesn't state the Calcium values. I am therefore lost how to calculate my mash expected ph (by using J.Palmer's How to Brew graph. Also, I'm brewing a...

Hey guys, using Beersmith it automatically calculates my brewing mash efficiency to 78% which is wrong as I do BIAB and it is much closer to 65-70%. On the section 'session' it seems like I can't edit the gap about 'est mash eff'. Any help?

Hey guys just a technical concern: alpha amylase enzymes work best at 67C which break sugar at all parts of the chain, and beta amylase work best at 62C and break the second to last parts of the sugar chain, right? Therefore, according to my logic if the mash is carried out at <65C not all...

Pretty basic question which still gives me doubts: at what temperature should the mash be carried out for brewing pale ales or ipas to extract and break well all sugar chains? And at what temperature for neipa to extract sugars but leaving some of the sugar chains unbroken to provide for body...

Hi guys, in the last few brews I've been using a 20L aluminium kettle and the biggest kitchen hob I have at home as heating source. I've realised that vigorous boiling is only achieved if the lid is put on the pot which has made me wonder about the sulphury compounds evaporation and boil off...