Search results

what kind of lecithin ?

You're right, I'll give more time to her. But normally in 2 weeks its ok, like the others beers that I bottled in the same day. The temp here is between 19ºc and 23°c.

Ok, now I found my mistake. Because I do it in maturation, 1g/L for 2 or 3 weeks before bottling. My priming was 8,5g/L. If I use them in boil the oil may be expelled. Follow the recipe for 25L Saison 4,5kg Pilsen 3kg Vienna 0,75kg Acid 0,50kg Caraamber 0,25kg Table Sugar 50g Styrian Goldings...

It was a Saison!

Hello Brewers! I do a test with mustard seed and want exchange experience with you. I really like what the seeds give to the beer, in flavor and aroma. I think its a very good spice and I'll test it again. In other hand, i had some problems. First with the color, then with the carbonation. The...