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Hi

Great to hear. How you ferment that ? I mean what is the schedule . I started today with 18C, how you do it ?

I will use Mix RO with water and I'm planning those figures: CA - 70 Mg - 12 Na - 4.5 Cl - 56 So - 57 I hope that will be fine for that style

Perfect thanks for your reply. What water profile you set for this beer ? Cheers

Is it a good idea to use yeasts wlp550 for Belgian golden strong ale ? Anyone tried that , if yes what are the results ? I'm planning a duvel clone - they recommend those yeasts: wlp570

Hi guys :) What water profile you settle for coffee pale ale ? Is it standard profile for pale ales ?

Sure here we go: 1.Pale ale Marris otter - 3.7kg 2. Simpsons colour130-140 - 0.2 kg 3. Chocolate colour 1000-1250 - 0.4 kg 4. Pale chocolate colour 550-690 - 0.2 kg 5. Lactose 0.47 kg - 15 minutes end of boiling All malts 65 minutes mash 67C - 25 minutes 68C - 40 minutes 76C - 5 minutes This...

1.Yes I do , I did 0.85kg/8 l for this milk stout. 2. For mango Milk shake IPA for 24l/3.4 kg In both styles that amount was sufficient for me.

After 3 weeks in a bottle - I can say more about that beer which surprisingly is really good - it is well balanced with lactose and - very drinkable and this beer is 16 blg, photo attached ;) Cheers !

I just put it there :) 9 l/ 850 grams of mango pulp for second fermentation , we will see what taste it will have , I'm very curious - let you know soon in one month, in 8 days I'm gonna bottled that , experimental home-brewing - beautiful thing , no boundaries

Thanks, this is what I did today so tomorrow - bottling , I hope it doesn't affect the head of the beer. I was asking cause I found an info in " how to brew" to not to calm the beer drastically with the yeasts, Palmer recommends going down 1C per day otherwise some lipids will show in the beer...

Hi guys, I'm going to do a milk stout and I want to execute an experiment with not "clichéd" fruits , so I incline to do milk stout with mango pulp, what is your experience with that ? What was the result ?

Hi. I have brewed session IPA ( 12 blg) after the whole fermentation (14days) - now I want to do dry hopping - whole activities are being done in one fermenter. After dry hopping I plan to to cold crush for 24 hours. Yeast are on the bottom of fermenter so my question is, does cold crush hurt...

Thanks, by the way do you use distilled or demineralised water ? Or it is not recommended ? I mean as a dilution, for example I have bicarbonates level 85 and when I stir 50:50 my tap water with distilled water I would have 42.5 ppm , ( I want to brew pale IPA so bicarbonates are recommended <50...

Thanks, by the way do you use distilled or demineralised water ? Or it is not recommended ? I mean as a dilution, for example I have bicarbonates level 85 and when I stir 50:50 my tap water with distilled water I would have 42.5 ppm , ( I want to brew pale IPA so bicarbonates are recommended <50...

Hi guys :) I know that the acceptable level of magnesium for making beers is 0-40 ppm, but in most recipes it is around 5 ppm. I know that the malts have magnesium on sufficient level. But my question is: my water is 16 ppm and I'm wondering if it is too much for stout ? So it is 16 ppm plus...

Maybe I should ignore baking soda completely because original value for Na is 15 mg/l so maybe that is sufficient ? of course we are talking about sweet beers so that is why I have a hesitation also about this Na - I know it matters it that kind of beers. Original Ph of water (bottling) is 6.9 Ph

thanks so my water is (from store - bottles): original values: Ca: 42.08 Mg: 6.40 So4: 22 Na: 15 Cl: 17 HCO3: 93.70 Alkalinity: 77 I have used brewers friend calculator for a total of 31 liters and I need to add: Baking Soda NaHCO3 - 4 grams Gypsum CaSO4 - 0.50 grams Calcium...

Hi guys, I'm planning to brew a milk stout and my question is: What was the best water profile for that style from your experience ? Ca2+, Mg2+, HCO3, Na+, Cl and SO4 what values are the best Cheers