Search results

This Sunday at noon I have dry-hoped my Pilsner, which was in the fermentor for a month, meaning the fermentation was completely over. I have dropped in 33 g (1,16 oz) of Czech Saaz in 19 liters (5 gallons) of beer and since there was no more fermentation, I have added 20 g (0,71 oz) boiled with...

Thank you, no, it is not a pilsner, it is something I made before, I think IPA, which I have transfered to a bottling bucket.

Hello everybody, I am planning to do a light dry-hopping of a Pilsner, which I will have for a month in the primary next week. Since the fermentation is done and I would like to separate the trub from the beer I am planning to do a racking to a secondary vessel, which would be just another...

Hello everyone, do I need to rinse Chemipro San with tap water or can I just leave it be on the equipment/fermentor? It says on the webpage ( http://www.goodlifehomebrew.com/.../chemipro-san-starsan) that it is a substitute for Starsan, however on the instructions it also says that: rinse with...

Hello fellow homebrewers, one question about Chemipro San stability - if I mix it with water and than almost immediately put it in a 250 ml sprayer and close it, for how approximately long would be still effective to use it? Would it be still effective after one or two weeks in a sprayer?

Hello, do I need to boil or somehow sterilize a bought table water from the local store in a plastic container, before using in a extract procedure as cold water?

The first one looks like this.

OK I have just brewed another batch of belgian beer, now Belgian Saison from Mangrove Jack's: Belgian Saison - Limited Edition. After one week of visibile fermentation (through the airlock) I got the same bad taste as for Belgian Pale Ale brewed two weeks before. Is it possible that I just don't...

It was about 24 degrees, the yeast was Belgian ale yeast M41 10 g: M41 Belgian Ale Yeast - 10g.

I think the leak was possible only through the plastic sides of the fermentor, or through the side of the hole for the airlock. However if I pressed the lid down the liquid in the solution went to the other side and bubbled if pressed enough.

The OG at the start was 1.070 (measured). Is this drinkable and can I bottle it or is it possible that it is infected? The taste and smell are kind of funny, a little smoked maybe, and a bit sour, however the ABV is high, 8,7%.

I have just took the gravity reading and it is right on spot for final gravitiy according to the recipe - 1.004. How is this even possible, there was not even one bubble visible at the airlock and even the level of the water was the same for both parts. I have also sealed the lid with a wide...

Hello fellow homebrewers, this is my fourth batch and I have prepared the wort for strong Belgian Pale ale last Sunday from this extract: Traditional Series Belgian Pale Ale. Instead of using 500 g of dextrose I have used 500 g (1.1 LB) of clear belgian candi sugar. I have added also yeast...

Thank you!

I have this extract which I have posted before (Traditional Series Belgian Pale Ale), see also the image below, batch size iz 10 l or 2.6 US Gal. I have 500 g of clear belgian candi sugar which I plan to use it. I have also additional 1 kg of dextrose. The planned ABV for this extract is 9%. If...

Thank you, but since I am using the whole extract I don't know what to put into the Fermentables field (in addition to sugar of choice) since I don't know what malts did they use in the process.

Yes, you assumed right, I plan to use it for primary fermentation instead of dextrose.

It is a clear candi sugar Kandirani beli sladkor 500g. So 500 g of it would suffice? Because if I use priming calculator (Beer Priming Calculator - Brewer's Friend) I get that I would have to use 100 g more of candi sugar (for equivalent 500 g of dextrose), but I guess you can't really...

Hello again, how would I calculate the appropriate amount of candi sugar for primary fermentation for this extract for Belgian Pale ale Traditional Series Belgian Pale Ale at which 500 g of dextrose is required for primary fermentation? Best regards

Hello fellow homebrewers, I have this extract for Belgian Pale ale from Mangrove Jack's: Traditional Series Belgian Pale Ale at which 500 g of dextrose is required for primary fermentation. I have an additional 500 g of belgian candi sugar which best before date is in one week, so I would like...