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Its been a month now since I brewed a Porter IPA with S-33 yeast. OG 1078. After a few hours the brew took off vigorously, and had put in a blow-off tube. Ten days in, airlock activity was almost gone. I measured 1034. Turned up the heat and waited another week. 1030. Two days ago I...

The candy sugar, coloring and maybe some slight flavor. The og was 1076 and fg 1016. It turned out really good. Def not too robust, but very balanced, with a hint of chocolate in the aftertaste. Me likey!

Haha, yeah...true. Although I won't be able to buy such a cool container as this!

I bought beautiful 3L (0.8gal) vintage brown glass jar at a second hand store a while ago. It looked perfect for making yeast starters. It looks like something that was used to store some kind of chemicals , like in a photo lab. I used a bottle brush to thoroughly clean it...rinsed it several...

Robust, I guess...Is it that much? I'm a hop head, I usually have a slight higher hop bill for any style. Lets see how it works out, I might dare to lower these in the future :) That Irish Yeast is a beast so far. Went berserk after only eight hours. Made a blow-off tube (first time I ever...

Yeah, that's pretty much it... Though it's still not very warm over here, so the fruit esters will not be too obvious hopefully. I never really try to achieve 'perfect' styles. Just freestyling and make something unique. That said, is there anything that can 'balance' the easters that will occur?

20L Sorry for the metric units, that's how we do over here :)

I finally got my MaltMill and plan on celebrating by brewing a Brown Porter! I want to make it tomorrow evening, using the ingredients I have lying around. Im still wondering if I should up the hop bill... As I never brewed a porter before, what do you guys think of this here? Fermentables...

My fellow brewers, Last week I brewed a Tripel IPA (og 1076) and added a six months old Wyeast 3522 Ardennes package (refrigerated since bought, as usual). Since I never made a starter before with these packs (never really needed to) I assumed fermentation would pick up eventually after some...

Thanks people. I misunderstood the whole thing it a little. I asked a Five Star Chem employee, and he told me: "The pH of water should be around 7-8 before you add the star san. After adding the star san the solution should be below 3.5. The cloudiness is coming from hard water. Yes, the...

Good day to you fellow brewers! I read in John Palmer's 'How to Brew' that the pH value of water used with Star San needs to be lower than 3,5 in order for it to sanitise. Anyone knows this is the case? Or does it work but it just doesn't last as long. I can't find any data on this in any...