Recent content by SilvioJesus

Ferment for 2/3 weeks then bottle it. Let it carb at room temp for 5-10 days (I actually let it carb at around 22ºC for 3/5 days). Then lager it for how many months you can endure. You should see a significant difference - a good one - at around the 6 month mark. I actually have a belgian...

75% to 77%? That's pretty damn good for BIAB.

So... How much antifreeze in my beer is acceptable?

A craft here in Portugal (Barona Brewing Co.) did an awesome Kolsch with cucumber (I mean it's so f** delicious... I drank over almost 10 liters of their batch). With fruit (mango)? I reckon it could turn a bit too sweet as that style usually comes with a residual malt sweetness but if that...

Actually yes. A 225 liter (around 60 gal us) used cask of Porto Wine goes for around 480$ (some places you can get them for a lil' cheaper). A bit of steep price. Red Wine and Brandy casks go for significantly less (80$ and 140$ respectively). And yes, a Quad in a Porto cask would be...

Heh, no problem. I really like the forums scene and think they're a great medium to share information. Homebrewing info and materials are rather scarce in Portugal (only three LHBS atm) but we're getting there. It's also easy enough to order stuff from other european countries. And also easy to...

Hey all! Long time reader, first time poster. About time I guess, and heh, might as well say hello to everyone. The homebrewing scene in Portugal is starting off slowly but steady and, for me at least, HBT has been a great help! Drink on Boys and Ghouls! :mug: