BretBeermann

Brak informacji.

Bez "flow control" bedzie za dużo piana. Lepiej kupic Perlick 650SS, QD, i to: http://www.chicompany.net/index.php?main_page=product_info&products_id=3343

W Stanach są za 160 PLN normalny. Tylko po Coca Cola.

Naturalny drozdze bedzie przeciwnie. Moze infekcja.

Nie jest informacji. Prawdopodobne jest zdrowy.

Tak, mozesz. Duzo ludzi uzywaja hop sock od woal jak to: http://www.brewinabag.com/collections/frontpage/products/hop-sock-3-x-23 Może nie jest najzdrowszy, ale nie mam problemu uzywac.

Miałem taki sam pomysł. Będę oddac gorący syrop do soku i czekaj. Jak nie jest ciepło, będę dac drożdze.

Startery w kiblu nie jest dobry pomysł, Łukasz.

w Stanach jest 150 PLN nowy. Lepiej kupic na amazon.com i uzywac firm Polamer do Polski. Ja mam 11 gallonów i będę sprzedać póżniej ale nie wiem kiedy.

Woal poljestrowy jest PET i jest najlepszy.

Amber Ale #1 Brewed 27/12/2014 20 L Batch 4 kg Pilsner (Bruntal) 75 g CARAFA I 340 g Cara Gold 120 225 g CaraBelge 165 g CaraMunich II 25 g Golding (FWH) 30 g Liberty (25 minutes) 25 g Willamette (15 minutes) Whirlfloc Tablet (7 minutes) Mashed in with 14 L of 74 degree C water. Mashed at 67 degrees C for 60 minutes. Added boiling water to hit 76,6 degrees C mashout. Ended up bottling 17 L on 28/02/2015 carbed at 2,5 volumes. No-Chill on the balcony at -5 degrees C overnight. Great hop balance with the malt. Great amber color. Overall nice beer, but didn't age well. Picked up some signs of oxidation over the months and turned the lat few into mulled beer. One of the wife's favorites when young.

American Blonde #1 Brewed on 30/04/2015 30 L Batch 4,875 kg Pale Ale (Weyermann) 525 g CaraPils 340 g Vienna 240 g Caramel 10 L Overbrewed this so I could package some started wort in the pressure cooker. Mashed in with 11,5 L to hit 65,5 degrees C for 60 minutes. Mashed out with 6 L of boiling water. Pulled 11,5 L of first running at 19 BLG. Sparged with 19 L of cold water. Took 11 L of 7 BLG runnings and topped the batch up to 30 L before the boil. Rest of runnings went to starter wort. This batch unfortunately got caught up in a month of brewing that ended up with an infected dry pack ruining 3 batches. Started off funky and drinkable but got progressively worse as it aged.

Imperial Porter #1 20 L Batch 5,9 kg Pale Ale (Weyermann) 1,135 kg Munich II 680 g Brown Malt 450 g Special B 565 g American Chocolate 200 g CaraAmber 25 g Cara Gold 120 15 g Nugget 14,5% (60 minutes) 30 g Challenger 8,1% (55 minutes) 15 g Challenger 8,1% (10 minutes) Mashed in with 26,5 L at 74 degrees C. Mashed at 67 degrees C for 60 minutes. Sparged with 11,5 liters of cold water. Threw this on the US-05 cake after my amber. Let it sit in primary for 2-3 months. Added 250 mL of Bourbon (Jim Beam) and 2 Tablespoons of Pure Vanilla Extract prior to bottling. Carbonated within a week. Bourbon notes sit at the front with minor vanilla notes presently. Much better than the commercial porters I've been drinking lately, but as a young beer needs some age under it. Based on my high efficiency, estimate the ABV to be between 13-14%.

English Dark Mild #2 Brewed on 21/03/2015 23 L Batch 3 kg Pale Ale (Weyermann) 750 g Caramel 60 L 150 g Chocolate (1200 EBC) Expected gravity of 9,5 BLG 25 g Willamette (30 minutes) 20 g Golding (15 minutes) Expected IBU 15 Mashed in with 11 L of 81 degree C water to hit 70 degrees C. Rested 60 minutes. Sparged to 30 L of volume. Threw this one on the Nottingham cake after the Nut Brown. Unfortunately had the same issues. After 2 weeks in the fridge, I drank one last weekend. Great chocolate notes, with ample body. Carbonated to 2,5 volumes. Amazing summer beer, exactly as I wanted it. Batch eventually showed signs of infection from using the Nut Brown cake. Dumped the last half out in the process of purging the beer and cleaning up the equipment.

Amber Ale #2 Brewed on 15/03/2015 20 L Batch 4 kg Pilsner (Bruntal) 75 g Pale Chocolate 500 g Caramel 60 L 225g Caracmel 10 L Expected OG of approximately 16 BLG 25 g Goldings (First Wort Hops) 30 g Mittelfruh (25 minutes) 25 g WIllamette (15 minutes) 1 Whirlfloc tablet (7 minutes) Double crushed grain. Mashed in with 16 L at 72,5 degrees C to hit 66,5 degree C mash temperature. Rested 60 minutes. Mashed out with 9 L of boiling water to hit 76 degrees C. No-chill. Rehydrated 1 package of US-05. Brewed this Amber to build up a yeast cake for my porter. Came out with great tropical notes and good hop flavor/aroma. Nice beautiful color, closer to a Pale Ale. Luckily this one wasn't using the slurry from the infected series of beers in my other fermentors. Thus, I was at least spared one great beer to drink over the summer.

Nut Brown #1 Brewed 28/02/2015 4,1 kg Pale Ale (Weyermann) 450 g Cara Gold 60 450 g Flaked Oats 225 g Victory 115 g American Chocolate (700 EBC) 13,5 Expected BLG 23 g Willamette (5,4) 27 g East Kent Goldings (4,4) 22 Calculated IBU Mashed in with 14 L at 74 degrees C. Hit 67,2 degrees C and rested for 60 minutes. Sparged with 16 L of water at 75,5 degrees C. Fermented with a rehydrated package of Danstar Nottingham. Ended up having issues with this yeast flocculating. Haven't had this problem with Nottingham in the past. Possibly due to the age of the sachet. Too yeasty to drink presently. Ended up never clearing and the yeast cake infected the next two batches. Gushers developed even after prolonged primary and stable gravity. First time I've run into a bad pack of dry yeast, but it doesn't seem to have persisted in my gear after cleansing it all.

Kegi 100 PLN http://olx.pl/oferta/kegi-do-pepsi-lodow-swiderkow-CID619-IDalUDJ.html#0724c5e500

Uzyj tego: http://twojbrowar.pl/prestashop/pl/kraniki-syfony/181-zaworek-grawitacyjny.html Kiedy butelka jest pelna, wyciagnij ja i bedzie dobrze

Ja tylko Okocim i krótki 330. Ale jak zrobie przeniczne albo cos duzo gazowany, mam butelka zamknięcie patentowe.