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I bought these hop package recently The 1st (left to right) is 2021, AA 4,3%. The 2nd, 2022, AA 2,6%. And 3rd, the same, but from a different brand. And, WTF!?! I could tell them apart. Visual, 1st was dark green, 2nd light green and 3rd looks drier, brownish comparing to the others. About...

Hi there! A small introduction here. I kinda didn't love so much that citrus/fruit/bitter combo that everybody seems to be turn on with. So I don't care about that low boil point oils and didn't enjoyed too much when dry hopped a couple of brews. Anyway I was in for flameout (hopstand...

Hi everyone! I was researching some time ago about saison dry yeasts and many homebrewers swear that M29 is Belle Saison or BE-134 repackaged. So I give it a try, bought one package of each and put to test. A lot of discussion about it here: Dry yeasts identified - your opinions please! The...

Bom dia cervejeiros! Eu já faço cerveja há algum tempo e gosto muito de experimentar novas técnicas, fazer comparações e deixar tudo o mais prático e eficiente possível. Após ver um artigo em algum site de uma cervejaria americana, me interessei pela adição tardia, flameout/hopstand. Na...

Basically, that's why I still got my Facebook account active. Interesting articles from Nature, SA, Science... A sea change in craft brewing So, that's could be a trend?

Here's the recipe: *Inverted Sugar was priming. Aiming 3 vol co2. Brewd 2 months ago. I splited batch, inoculated one with Voss Kveik and other with be-134. Kveik. Fermented @ 35 C, it smelled like tangerine or orange peel. Nice. But it tasted like a bitter tangerine or orange peel. I...

I'm planing mixing those yeasts in a mild bitter stout. I liked Kveik, but attenuation was low (70%) and I prefer it drier. Last brew I try a side by side fermentation, with Voss and Be-134, and I saved some slurry. Fermented Voss high, 35C. and Be-134 at 28 C. The saison yeast seems to be...

Hi! Here's the recipe: And I split in two fermenters. One was put in ice bath and the other remain at room temperature. Average fermentation temp for the first one, 22 C. The second, 28 C. Initially I found a huge difference between them, the high temp has a distinct clove/cinnamon aroma...

Recipe Type All Grain BIAB Yeast Nottingham, yeast cake Yeast Starter No Total brew water 30 L (7,9 us gal) No sparge Pre-boil 24 L (6,3 us gal) Post-boil 21 L (5,5 us gal) Batch Size (fermenter) 20 L (5,2 us gal) Original Gravity 1.069 Final Gravity 1.014 ABV 8% Boiling Time (Minutes)...

Recipe Type All Grain BIAB Yeast Nottingham, 11g package. Yeast Starter No Total brew water 30 L (7,9 us gal) No sparge Pre-boil 24 L (6,3 us gal) Post-boil 21 L (5,5 us gal) Batch Size (fermenter) 20 L (5,2 us gal) Original Gravity 1.069 Final Gravity 1.014 ABV 8% Boiling Time...

Hi, everyone. I'm thinking about doing this: Biab All Grain Yeast Nottingham, yeast cake. Batch Size 7.9 gallons/30 L to fermenter 5.3 gallons/20 L Full Mash 120 min @ 151 F/66 C OG 1.081 FG 1.009 ABV 10% Boiling Time 90 min IBU 76. Idaho 7 (12,7 AA) 1.2 oz/35 g@ 90 and 0.5 oz/1 g @ 15...