BretBeermann

Darker crystal and caramel malts will give toffee flavors, as well as some candi syrups. If you need a bit of butter, diacetyl might do the trick. They could even intentionally dose it with diacetyl. Going to take some experimentation for sure. They do sell "Toffee flavor extract" tinctures. Low hopping to produce some sweetness maybe.

Does what it needs to, thanks. Used it twice this weekend for starter wort.

Hefeweizen #1 16 L Batch Size 3 kg Wheat Malt 1,2 kg Golden Promise 23 g Tettnanger(60 min) FM41 Gwoździe i Banany Brewed this beer Mashed in with 12 L of 77 C sulfited water. Sparged to reach 21 L into the kettle. Gravity of 8 L of first running was 17 BLG. Gravity of 13 L of second runnings was around 7 BLG. Boiled an hour with the hops before allowing it to no-chill in the basement. Racked to bucket with spigot and newly installed Ball Lock bulkhead. Fermenting first 24-36 hours without the lid on to promote banana esters, then covering and eventually closed racking with the new equipment into a keg. Decided to mash up some starter wort in the pressure cooker while I was brewing. Filled 7 x 500 mL bottles with only about 100 mL left over. Guess I aimed that perfectly. First time using my newly made false bottom in the pressure cooker. Got it going while my boil was on so that I didn't waste any more time getting starter wort ready. And the fermentor

Jest dobry pomysł. Dużo ludzi w stanach uzywają grzałka i kuchenka bez problemów jak kuchenka jest słabo.

Belgian Single #1 12 L Batch Size 1,8 kg Golden Promise 300 g Table Sugar (Sucrose) 250 g CaraBelge 125 g Carapils 125 g Special B 100 g Biscuit 75 g Carafa II Special 75 g Melanoiden 7,3 g Challenger (60 min) 13 g East Kent Goldings (60 min) Brewed this beer on the cake from my blonde and saw an active krausen within a few hours. Fermented hard the first day, but the temperature seemed to cause it to stall around 4 BLG. I brought it upstairs to warm up and fermentation restarted and pressure built up to 35 PSI before I noticed and spunding it appropriately. Mashed in with 7 L of 77 C water. Did not sulfite, to see how it affected the beer using straight tap water. Sparged with hot water from the tap. Hit 14 BLG post-boil.

Belgian Blonde #2 16 L Batch Size 3,5 kg Golden Promise 500 g Table Sugar (Sucrose) 50 g Mittelfruh 4,7% (30 min) Rebrewed this beer with FM26 Belgiskie Pagórki to see the difference. Switched to Golden Promise as I'm trying to use up an old sack of malt. Fermented it under pressure at about 10 PSI, and let it build up to 25 to naturally carbonate later in fermentation. Same fermentation schedule otherwise, same mash schedule. Lots of great esters came off on this beer. Slight peppery bite in my first samples. Cleared up nicely after a few months in the keg. Nice balanced bitterness, easy drinker. Little bit more phenolic than I usually aim for, so I will probably ferment it a bit cooler next time.

I'm sorry but my Polish is not good enough to adequately answer this question. Maybe someone can translate if you do not understand: The headspace in a keg is a different percentage of the total volume than the headspace in a bottle. You need to prime a keg appropriately depending on how full it is. Priming for a half-full keg would be different than priming for a 75% full keg and so on. The issue is you need to calculate the required CO2 needed to fill the headspace to the appropriate pressure AND the required CO2 to be in solution to match this at equilibrium for your given temperature. This is dependent on the ratio of headspace to beer. Yeah, you could measure and calculate, but this is a situation best learned by practice than by attempting to solve it theoretically.

Here is the description in English if you'd like: Albae Cerevisiae Reconstruction of a Pomeranian wheat beer from the 17th century. Aroma: The aroma of wheat, wheat bread, and cereal should mix with a rich, varied bouquet of herbs. Herbs and spices can also be enhanced by phenols from the yeast. The fruitiness resulting from esters should be citrus, rather than banana or apple. Appearance: The color should be from light yellow to yellow, as characteristic for beers with high proportions of wheat malt. Also, the beer will usually be murky and cloudy, and this is not a fault. Should be capped with a white, fine, lasting head. Flavor: The taste should be predominantly notes of malt, corn, and esters - according to original notes about this style, the beer was ”more sweet than bitter”. There may also be a slight sourness associated with the wheat character of the beer. An important aspect of the taste is the bitterness from the mixture of hops and herbs. It should be delicate, moderate, cannot dominate, nor leave the impression of astringency or be overbearing. As with the aroma, spicy notes should be present from the herbs and phenols. Should have a sweet finish. Mouthfeel: The beer should be light, crisp, and leave a feeling of fullness. Medium or light carbonation. Undesirable to have astringency, or an alcoholic bite. Additional Information: Beers submitted to the contest should have a minimum of 75% wheat malt. The rest of the grist can be any light colored barley malt. Hops should be German or Polish (to be compatible with the historic beer) and local herbs used should be more aromatic than bitter (avoiding those often used for gruit). It is advisable to add herbs from the time period, for example: thyme, yarrow, St. Benedict’s herb, mulberry flowers, calamus, wild strawberry leaves, linden leaves. For the historical character of the beer, yeast should produce a large amount of phenols and not be neutral. The gravity should be between 12-15◦ Plato.

Do piekarnik mozesz dał.

Lepiej, ale w Polsce są trudno dostępne, a co za tym idzie drogie. Ja bym chętnie kegował piwo, ale 20l są za duże. Wajcha juz sprzedal kilkanascie sztuki a moze ma dostepny.

Może lepiej kupic keg 9 L?

Lepiej instalowac ball lock bulkhead i uzywac zwykla butelka CO2. Here

I recently set out to upgrade my Celli tower faucets to something which forward seals. The price and versatility of the InterTap faucets made them an easy choice. For less than the price of a Perlick 630SS (no compensator) I was able to grab the InterTap Flow Control faucets. I've only installed one (the other is in the US until I get it this July) but ran into an issue when I found that the threading on faucets is a larger diameter here in Europe. So, I needed to replace my shanks with stainless US shanks. I ordered them for about 40 PLN a piece, and my mother forwarded me them in the mail. Enter, next issue. The shanks for a Celli tower are recessed to form a seal with an o-ring at the tower. I needed to find someone to help me get them lathed out to match the EU shanks. Luckily, someone here on the forums was able to have a friend of his lathe out my US shanks to look like this. Finally, I was able to upgrade my faucets to something which works much better (no sticking) than the Celli faucets I had gotten before.

Today I decided to try out my new InterTap faucet's ball lock spout for bottling. I hooked up the beer gun directly to the faucet and filled without issue. The faucet and the height of the fill (due to low foaming) are noted below. I did not adjust pressure from serving pressure.

Moose Drool jest originalny American Brown Ale.