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Hi, I've been considering going for kegs, but I stumbled upon a problem. Most people seem to be using cornies; this type of keg is very rare here in Brazil, it is nowhere as common as it seems to be in the US. I noticed, however, that some peple are using sanke kegs as well, and this is a...

Hi, I'm planning to brew a porter soon, and I wanted some opinion on the following recipe: 19 litre batch 2 kg pilsner malt 2 kg munich malt 0,25 kg biscuit malt 0,25 kg coffee malt 0,25 kg chocolate malt 0,1 kg caraaroma (crystal 120L) 35 grams willamette at 90' 10 grams willamette at 15'...

Hi, I was wondering if it is fine to clean bottles with caustic soda. I'm planning to clean them with caustic soda than wash it with an acid solution (like vinegar) to neutralize the possible residues, then wash again with hot water. What do you think? regards

Hi, I'm a bit puzzled here, I've done some research and found both people saying that oats improve head retention and people saying that oats reduces head retention. So, what is the truth about oats and head retention? :confused:

Hi, could someone give a brief description of the columbus hop profile? I've heard it can be used in place of Centenial. But how is its flavor and aroma like? I've read that it is "pungent", but I'm not sure what it means to be pungent :confused: I'm going to do a smash recipe using viena...

Hi, a friend of mine just made a new batch of beer, after two weeks on the bottle the beer is smelling like green grapes (I can't find a better description for it). The beer is also very turbid, but I guess its because he moved the carboy while bottling so a lot of sediment got into the...

Hi, I've heard that vienna malt is regarded as a base malt, does this means that it is able to self-convert and convert other adjuncts also? I'm wondering if it's possible because I want to brew a beer with vienna malt as a base, and then add some flaked oats to the grist, but I'm unsure...

Hi, I'm thinking about brewing an oatmeal stout or a simple dry stout, but I'm wondering if there is a substitute for roasted barley. I can't find roasted barley for sale here, and I read somewhere that in the early days guinness was made of just pale malt and chocolate malt (no roasted...

Hi, I got a rubbermaid 50qt cooler (one of those wheeled DuraChill), and I was wondering if it would be good enough to do 5 gallon batches on it. I'm worried that it will lose temperature too fast because of the big head space that will be left with so little grain and water. If this turns...

Hi, I'm planning to do an APA with only columbus hops. I've heard that columbus' aroma is piney, it is also described as pungent (what does that mean?). How much should I add for dry hopping 9.5 gallons of beer? I plan on using 0.7 oz at 60' and 0.7 at 15'. Then dry hop it for about 2...

Hi, I've been reading about ideal water pH and I'm worried that my water is too alkaline (pH 7.8). I don't have the chemicals to modify this, nor the desired to add chemicals to it. Back in the old days when brewers didn't have all this knowledge about water chemistry they were able to make...

Hi, I'm thinking about dry hopping an Ale with northern brewer pellets. How does dry hopping affects the beer aroma and flavour? Is it possible to add the bittering hops at 60' and eliminate the flavour and aroma additions during the boil, then dry hop, and achieve the same results as...

Hi, I'm just starting to research how to homebrew beer, so I apologize if this question sounds too obvious. :confused: As I understand, malt plays a very important role on the final product. Most of the recipes available asks for 2-row pale malt, which is the most common (at least on north...