BretBeermann

Dla mnie troche więcej (75 g na 16 litrów) jest idealnie. Jest trudny, bo każda osoba ma inny pomysł jak nagazować (ile CO2).

To nie dry stout, to tylko milk stout. Dry stout ma jęczmien palony, i nie ma laktozy.

Enzymów bedzie akytwny jak nie są denaturowane. Aktywność jest bardzo wolno jak jest zimno. Tylko na wysoka temperatura bedą denaturowane. Teraz coś po Angielsku od ekspert enzymów jęczmien: Firstly, the mash must be heated to around 65°C to achieve a relatively rapid rate of starch gelatinization to enable the DP enzymes to rapidly degrade it. However, at that temperature, depending on amount of solutes (KI, osmolyte conc, etc) and mash thickness, the enzymes (esp b-amylase and limit dextrinase) will denature. When you cool the mash down, depending on when you do it, a proportion or all of these enzymes will already be denatured. However, on cooling (particularly on ice, not sure of other temps), some of the enzymes that may not have been irreversably denatured, may refold (re-nature - JP) returning some of the enzymes activity. This is the difference of the Sd1 type b-amylase thermostability compared to the Sd2H type. On cooling the mash, why you would bother(?), some enzyme may refold (?). If it is limit dextrinase, it may reattach itself to its inhibitor (?). The DP enzymes will be active at say 15-20°C because barley germinates and grows from the seed at this temperature. The rate of the enzyme action will of course be slower at the lower temperature, and I would not rule out changes in the starch structure that might hinder hydrolysis.

To wygląda jak Strong Scotch Ale http://www.wiki.piwo.org/Strong_Scotch_Ale

Białka na dole nie jest problem. To normalny po mech. Tu był eksperyment na ten temat: http://brulosophy.com/2015/03/22/the-impact-of-kettle-trub-part-2-exbeeriment-results/ Troche wiecej na mech, i jeszcze po żelatyna

lub zestaw był dla większej objętości 21 * 15 = 315 punktów 31:12 = 26.25 więc 26 litrów na 12 BLG jest tak samo jak 21 litrów na 15 BLG.

Belgian Abbey Ale II ma charakter od piwo Belgiskie. To nie jest RIS, ale jest dobry pomysł. Teraz BJCP mówi że esterów nie są problemów w RIS. Scottish Ale jest mocny, i ma dobry profil do RIS.

Przepraszam bardzo, ale co to ma znaczyć, dlaczego piszesz po angielsku ?? Bo lepiej piszę po Agielsku, i pan mówi po Angielsku. Pytanie jest na temat piwowarów Amerykanskie.

I assume you speak English due to the fact that you are watching American brewing videos. Denny Conn was the first brewer to begin advocating the batch sparge. This is what I do. My last brew looked like this (17 L batch): Dough in with 9 L Batch Sparge with 10 L Batch Sparge with remainder to hit boil volume If you want to continuously sparge (fly sparge) you need ether a false bottom or a correctly designed manifold or you will get channeling and get terrible efficiency. Many BIAB brewers are doing no-sparge brewing in larger kettles. This would require probably 50-70L of kettle space. They are adding their entire liquor at the start of the mash. This changes the pH and also the enzymatic efficiency but has shown to have no ill effects if you control pH and allow your mashes to complete.

Mam kuchenka indukcyjna Stalgast 3500 W, i gotuję warki 15-17 L. Jest bardzo szybko. Używam kegi do fermentacja z krótsze diptube-y. Są solidny, od stal, i mogę rozlewac do keg bez O2. Mam lodówka turystyczna i torba BIAB i cała warka była 2,5 godziny. Jestem zadowolony że zmieniłem do 15 L warki.

Belgian Dark Strong Ale #1 15 L Batch Size 3 kg Pale Ale (Weyermann) 500 g Carapils/Dextrine Malt 1 kg Homemade Amber Brewer's Caramel 15 g Hallertau (60 min) FM26 Belgijskie Pagórki (Startered) Wanted to try out this yeast and made some brewer's caramel to mimic Candi syrup in a Belgian-style ale. My efficiency was a lot higher than expected, so I added additional brewer's caramel to bump it up to Dark Strong Ale levels. Fermented it at high ambient (24 C) to check out the yeast at high temperatures. Came out hot and will age it as long as possible. After having some issues with adjusting my gear, and drinking a portion out of the keg, ended up with only about 8 x 750 mL bottles for aging. Brewed 07.11

Amber Ale #3 15 L Batch 3 kg Pale Ale (Weyermann) 60 g Pale Chocolate 125 g Caramel 60L 250 g CaraGold 170 g Caramel 10L 53 g Centennial (7 min) Hothead Ale by Omega (Startered) Mashed in with 12 L of water to hit a 66.5 C target mash temperature. Mashed for 30 minutes. Sparged once. Boiled for 30 minutes before chilling and putting into the keg to ferment. Fermented it at ambient for 7 days primary before racking to keg. Force carbed for one day at 30 PSI, then dropped to 20 PSI until carbonated. Time to brew: 2 hours Brewed on 28.03 Bottle 12.04 Got this quick and dirty batch into the keg as fast as possible and straight into bottles without a prolonged cold crash or fining. Needed something to drink and wanted to check the ester produced for the yeast. Nice fruity ester was pretty front and center, complimenting the Centennial hops well. I can see myself using this yeast a lot in the future, especially due to its temperature tolerance.

Hoppy Blonde #1 17 L Batch 2,9 kg Pale Ale (Weyermann) 450 g Vienna (Weyermann) 50 g Amarillo (7 minutes) Aiming to use up some Amarillo with a quick brew, I mashed in with 9 L of water to hit 65 C target temperature for a 40 minute mash. Drew off first runnings, and did two sparges with cold water to hit 20 L into the kettle. Boiled for 40 minutes before chilling and putting into the keg to ferment. Brewed 04.04 Time to brew: 150 Minutes Bottled 23.04 Picture before and after adding gelatin for 5 days. Nice light beer, typical of a blonde. Amarillo aroma and flavor are the primary elements of the beer, with a subtle bready background from the grains. Nice head leaves ample lacing and keeps a nice white cap on the beer the whole way down.

Tak. Corona jest blisko do American Lager, ma kukurydza i proste receptury. Może troszeczka cukier też.

Są dużo receptury tutaj; http://www.homebrewtalk.com/forumdisplay.php?f=67 Najlepsze mają troche ciemny słód karmelowy (black patent, carafa, czekoladowy), i troche jasnieszy karmelowy (jak 60 L) i Pale Ale. Są proste.

Ile litrów? monachijski II - 1,4 kg pszeniczny - 200 g karmelowy600 - 200 g barwiący - 125 g Dlaczego? Lepiej byc słód Pale Ale, troche karmelowy, troche czekoladowy i to tylko.

Zrób lager na słód pilzenski i 1 kg flaked maize (płatki kukurydziany - ale nie "corn flakes"). Chmiel - Tettnanger i Saaz, Daj kawałek limonka do kieliszek.

Na MrMalty mozesz pisac ile litrów i ile BLG (Plato) http://www.mrmalty.com/calc/calc.html Kalkulator mówi że 1,4 saszetki, ale prawdopodobne 1 jest dość.

Wygląda solidnie. Jaka jest jego przewaga nad tureckim i ronnerem? Solidny, stal, konstrukcja dna typu "Sandwich", dobra proporcja Średnica:Wysokość. To tylko, moze byc tanszy jak tureckie ale bez "sandwich" nie bedzie dobra na indukcja i na start powinna byc wiecej w garnku.

36+ litrów w stylu "Tadar" jest lepszy. Najlepsze garnki są wysoki.