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Amigo, fazemos cerveja a anos se tem uma coisa que entendemos é sobre sanitizacao. Muitos de nós inclusive são engenheiros de diversas áreas. Sua preocupação é válida porém alarmista, seu ponto não deveria ser a abominação pelo cobre mas sim sua correta aplicação. E por último, nem eu, nem...

Good night, I just performed an experiment based on Mr. Palmer's chart. I used the metric system so I converted to the American system. 40 ppg = 4798532.2610324 ppm 1 lb of maltodextrin in 1 galon of water is 40ppg 119,68 g of maltodextrin in 1 liter of water is 4798532.2610324 ppm I put 119,68...

Faça o dryhop após o laggering, faça todo o processo de uma lager, não esquecendo o diacetyl rest, ainda dentro do fermentador/maturador baixe a temperatura até 7°C e deixe por 10-30 dias. Após esse período suba a temperatura para 18°C e faça o dryhop. Agora jogue a gelatina para decantar o...

Ladies and gentlemen,I got the results of the genetic sequencing of the "mud" I got through that process that I videotaped a while back. The result confirms my thesis on the origin of modern beer and further reinforces the question of "mead yeast". Three single individuals were found I will give...

I sent the sample to a laboratory in the capital of my state, and soon I will have the genetic sequencing of all the beings that were grown.

I made a short video illustrating the simplest way posível such yeast cultivation can be done at home. The subtitles are in south brazilian portuguese because it was made for the Brazilian mead group but I believe that by the images can be easily understood.

Well, I remember researching something about the production of champagne where the calculation of the sparkling pressure was 4g of sugar = 1 bar of pressure, so a bottle of sparkling wine has 6-7bar then 20g of sugar. I have adopted this as standard measure without any problem. For example...

The traditional process of raw beer (Northern Europe) includes a hops tea, you can boil the hops as you normally would in the wort but only with water and hops, then add to the wort.

I thank you for your comments, briefly I will be posting the information about the exact processes I have used, please do not stop trying too.

Good afeternoon, my name is Tailor, I am a German Brazilian mead maker since 2011. I've been doing some research on mead and I'd like to share some of the data I have. The formation of the word "yeast" Is curious and is even older than the discovery of yeasts as microorganisms. "Yeast" comes...

Mead, by definition is an alcoholic beverage obtained by the fermentation of honey dissolved in water. No other information makes it more direct without involve techniques of any culture. Mead can not be limited by this information because it is probably the oldest drink in the world having...

Gentlemen, I found a video about Alus

Beer is traditionally fermented in the summer in ancient times in Scandinavia, then the yeast adapted to this season specifically from generation to generation.

Thank you, I apologize if there are any errors in English.

Thank you, I apologize if there are any errors in English.

Gentlemen, the the light spectrum is divided into several parts and the damaging part for beer is UV light (shortwaves like Violet 380-450 nm, blue 440-490 nm and green 500-570 nm). If we use light with a higher wavelength, the UV light does will not exist, like red light 620-740 nm( not...