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Hello everyone! Sorry for the poor English, I am writing to you from Italy. I have an APA in fermentation, I have: 3 g / L of Citra, 1.5 g / L of Idaho 7 and 1.5 g / L of Centennial available. The idea was to make two DH, the first with half citra and idaho 7 halfway through fermentation, to...

Hello everyone! I wanted to know if you can help me calculate how long the beer pipe must be to spin it correctly: Inner diameter of the tube: 2.55 inches Length of the tube: unknown PSI of service: the beer is carbonated at 2.5 degrees C ° and 7 psi (2.1 volumes of C02) to spin it, for...

Hello everyone! I have a Bitter in fermentation (OG 1.043, 30 IBU) with London Ale 1028, after a week it is stopped at 1.015-16. The mash was done 20 minutes at 66 C ° and 40 minutes between 67 C ° and 70 C ° because I had problems controlling the temperature. The problem is that I was looking...

Hello! Can anyone help me with this recipe? I am concerned about the malty / bitter balance, very delicate in this style. I had bad experiences with Crystal malt, so I thought not to use it alone but to use less and paired with caramunich 3. For the hopping I wanted to "dare" with New Zealand...

What about this recipe, I'm not sure about the IBUs: Belgian pale ale (hoppy) OG 1.051 FG 1.014, IBU 22 (BU:GU 0.41) EBC 10.2 Pilsner 73% Chit Malt 16% Munich 4% Sugar 5% Caramunich 3 2% Williamette @60', 14 IBU Calypso @flame out, 8 IBU Dry hopping 5 days: 30g Nelson Sauvin 30g Motueka

Hello, I have carbonated beer in keg for about a week, today I tried to spin it with a picnic tap, with 5 psi pressure and only foam came out! The beer was completely degassed. Where am I wrong?

Hi everyone, I'm searching for a simply but highly balanced recipe in maltiness/bitterness. The doubt I have is about IBUs. Here's the recipe: 50% Pils 35% Pale ale 10% Flaked wheat 5% Munich Hops: @ 20 'Willamette (2 IBU) @Flame out 15 'Citra (9 IBU) @Flame Out 15 'Topaz (13 IBU) OG...

Hello everybody, first fermentation in keg. Actually I'm fermenting in a keg with a blow-off tube, during cold crash I'm gonna put 2-3 PSI, then I'm gonna referment in bottles. Question is: when can I take off my blow off tube? At the end of fermentation or a little before? And from the moment I...

Hello! I have two Co2 cylinders available, but only one keg. I want to bottle (first time from keg) for a graduation gift, but I don't have any beergun or similar items available. The beer will referment in the bottle, but bottling without precaution I think would remove all the advantages of...

Hi everyone, I am planning a Belgian pale ale with an American (light) hopping. For the grains I thought of pilsner + caramunich III. For hopping, I thought of Motueka and Nelson Sauvin, what do you think? Which American hops are most suitable for this style? Have you ever tried? Pls don't kill me

Good evening, I brewed a session ipa OG 1.039, but unfortunately, by mistaking the mash temperature, it had an FG of 1.005. Tasting it, it is completely without body, the bitterness (BU: GU 0.77) is not at all balanced, too dry and there are no points of density to give it the right body to...

Hello! My blow-off tube fell out of the jar with the sanitizing liquid, this happened as soon as the beer began to bubble i think. So the first 15 hours of fermentation have been exposed to oxygen. Can oxidation result from this? Will it effect the final beer? Can the yeast all the oxygen...

Hellooooo everyone! My sister just got pregnant so I have seven months to get a beer for the birth of this baby. Which style is better for a female and which is better for a male? Give me good ideas, it must be remembered over the years!

Hello everyone! I wanted to ask you a few questions about this "Manchester Bitter" recipe that I found. 20L Maris Otter 94% Caramalt 4% Crystal 150 2% a bit of Herkules for 60' E.K. Golding for 15' 1 oz Motueka Flame out for 20' 1 oz Waimea Flame out for 20' Caramalt is not available from me...

Hello everybody! I'm trying to avoid oxygen in the production of my beers. Unfortunately at the moment I am short of the necessary equipment for this purpose, so for my next "session" APA, I thought of adding hops only during the whirlpool, avoiding dry hopping! I know it won't be as intense as...

Hello! I wanted to have some opinion on how long to leave the beer in the fermenter, someone says that it can be bottled as soon as the gravity has stabilized, someone says to leave it another week can only give advantages. What are the reasons? Now I would need, due to dry hopping, to bottle...

Hello! What about this recipe? I was looking for a "session" black ipa OG 1.044, 24 litres (5 gal) IBU 33, BU/GU 0.78, EBC 58 Pale Ale 70% Rauch 10% Carafa special 3 6% (cold steeping) Sugar 5% Flaked barley 3% Flaked oat 3% Crystal 160 EBC 3% Roasted barley 1% (cold steeping) 3g (0.1 Oz)...

Good morning! I wanted to know if during the fermentation in the bottle the temperature has a great impact on the production of esters, fusel alcohol or other off-flavors. Specifically, my yeast (taken from local producers) has a range of 15-24 C°, fermented at 18°, I bottled it and kept for a...

Hello everyone! Very often, during the cold crash (20° - - - > 2° C) , the pressure drops (I think it's normal, the temperature drops and therefore also the pressure). I'm afraid the beer can oxidize, so there is enough CO2 to protect my liquid son?

Hello everyone! I brewed a best bitter of OG 1.036 and FG 1.008. During the mash the pH was 5.6, the sparge water was at 5.5, and that of boil / post boil unfortunately I forgot to measure it. Now, after a week of fermentation, with OG stable for three days, I find myself with a pH of 4.65...