Search results

I down ph water to around 5 and also add all salts. If necessary I will add more acid to the mash.

Are you guys dividing the minerals? using part of the salts in the mash and the other part into boil? By convenience I frequently adjust (ph and salts) whole strike water... but I do think that I can get a diference (for better) in my beers when I use partial additions.

... I also soft crash to 10°c before kegging to help particules down to bottom fermenter. All in all, at day five I started get some pints, already good beer but a little green yet. It is getting better now.

I pitched at 32 *celsius and forgot it., warm climate im my local, room temperature around 28* celsius. After 24 hours I dryhopped and place bucket into refrigerator and set temp to 18°c. At day 3, I kegged, then the hops and cold crashed. Day 4 burst carb around 40 psi.

It ferment out in about 24 hours.. DH at day 2 and keghop at day 4.

Kveik NEIPA This is my first test batch with this amazing yeast. I haven't made two comparative batch with english yeast yet, but hey its in five days it comes out a delicious NEIPA. 60% pils 12% munich malt 18% oat flocs 10% wheat malt 25 ibu Columbus 30 min 5 ibu Centennial 5 min 90 g...

Yeah Dgallo, let us know the outcome beer. I also have used kveik in another beers.. its awsome! Planning to use it the next NEIPA as well.

It looks great! I hope other brewers share their results with kveik NEIPA, cause I can't get other hyped yeasts like 1318, however I have Hothead Ale on hand just now. Cheers!

Yes I agree about this time, mostly depend on hops you are using.. I had a Centennial, BrAvo and Citra NEIPA that last 3 week to starting tastes good! The green hop taste become mellow after 3 weeks in the keg.

Just sharing my four time attempt NEIPA style. It followed some directions from Braufessor's recipe. I use a hop bag at the hop stand to minimize trub. 5 gallons. Pilsen 59% Oat 17% Wheat 17% Munich malt 7% Biterness: Columbus ~ 25 IBU Hop stand, DH1 and keg hops: centennial (flameout)...

You can do it into the keg either previously carb or during it..

I think it sounds like a Hop Creep... overattenuation and some diacetyl. Read about it.

It is a relative thing. Even the mood at that try day it make difference about the taste.

Estou com um set up bem parecido quase pronto e pensando na posição do sensor. Vou considerar essa ideia. Grato. Enviado de meu SM-G900M usando o Tapatalk

Mateus, onde vc instalou o sensor de temperatura? Abaixo do cesto? Enviado de meu SM-G900M usando o Tapatalk

Qual o valor do frete para CEP 70742-500? Enviado de meu SM-G900M usando Tapatalk

Estão em qual estado? Enviado de meu SM-G900M usando Tapatalk

Como a mandioca é cultivada aqui no Acre, temos uma tapioca fresca, boa qualidade e saborosa, bem diferente em termos de sabor daquela que vende em supermercado a qual já é industrializada. Como ela já é o próprio amido, sem fazer gelatinização, vou adicionar diretamente no mash e ver o quanto...

Um grist com somente maltes base já não possui a carga enzimática necessária?

Pessoal, alguma evolução com o uso da mandioca? Vou começar a testar também. No livro do Charlie Papazian ele cita a cassava como adjunto, e recomenda fazer a gelatinização, amassar e colocar no mash. Vou fazer uma Cream Ale, também usando 10% da tapioca (o amido), e fazendo um mash mais longo...