BretBeermann

Foreign Extra Stout 12 L Batch Size 3,4 kg Golden Promise 200 g Black Roasted Barley 170 g 80 L 170 g 40 L 135 g Chocolate Malt 65 g East Kent Goldings (60 min) Brewed with sulfited water to remove chlorine/chloramines. Mashed in with 11 L of 75 C water to mash this beer at 67 C, then sparged it with the remainder of my 19 L of liquor and another 4 L sulfited water. Boiled it long, to get it down to a suitable volume and gravity. Ended up around 17 BLG in gravity. Added one bittering addition for the last 60 minutes of the boil. Racked to a clean keg for no-chilling overnight. Dumped through a sanitized funnel into the fermentor with a starter of Irladzkie Ciemności. Fermented at 19 C.

You could plug that manometer if you don't want it to display the cylinder pressure.

I bottle off of a keg. It takes less time and is cleanlier than using a bottling bucket. If I want to bottle condition, I can still prime in the keg and fill using my setup. It takes me little time, whereas many people find bottling to be a chore. I begin by setting up my equipment. I've got my things stored in the cellar. It takes me 5 minutes or so to take two trips down and get everything put together. Sanitizing bottles and putting them on the tree takes a few seconds a bottle. Couple minutes for a whole batch. I keep sanitizer on hand for sanitizing my kegerator, and purging equipment, so there is no need to make a new batch. I use demineralized water from the store (5 L bottles) and add the Star San right into the container, filling my smaller containers from this (stored in the cellar). I use a carbonator cap and PET bottle with sanitizer to sanitize and purge things, including the beer gun. If you invert the bottle, sanitizer is pushed through the lines. You can leave it sit for 30 seconds, turn the bottle right-side-up and then purge using the CO2 in the headspace. I refill the CO2 pressure in the bottle after a session of filling, but it is enough for all the purging and sanitizing needed before I put things away. Filling the first bottle causes a bit of foaming, but it is still acceptable and I cap on foam. If it isn't 9 AM like today, then I just drink the first bit to chill the lines down. The second bottle on look great. No need to chill your bottles, the cold beer and wet glass are enough to keep foaming minimal. I can close the door on my 3/16 ID line without it pinching the line. I bottle with the door closed. 7 PSI (0,5 bar) isn't too much, and leads to a pretty quick fill. Carbonation is great, oxidation is minimal, and the beer looks great having come out of the keg, carbonated, without any yeast sediment. Today's filling session took me under an hour. During this time I: Got all my gear out Sanitized what was needed (Caps, Gun, Bottles) Bottled off a keg Sanitized the Beer Gun and beer lines in the kegerator Hooked up a new keg and filled the lines Cleaned my kegerator interior, countertop, drip tray, and tower Put all my equipment away Drank the 250 mL of beer that didn't quite fill a bottle and what was left in the lines

Następnym razem uzywać waga do cukru i oddaj do FFT też. Jak jest wiecej cukru w wiadro, jest wiecej alkoholu. Alkoholu ma mniej BLG niż woda, a więc BLG wygląda mniej niż na FFT.

I often carbonate at room/cellar temperatures. The issue is you either need to spund fermentation, or have the pressure on the regulator really high. This leads to a higher risk of rupturing the gas line or pushing off your tubing if you haven't clamped it sufficiently.

Już ma wiecej niż 9% alkoholu. Jest mozliwe że drożdze ma wiecej tolerancji. Na jakim drozdze fermentowałeś?

Dlaczego - carapils 0,55 kg -pszenica (słód) 0,5 To nie ma dużo sens. Lepiej dać troszeczka płatki jęczmienny albo tylko pilzner i cukier.

Na dobry słód (eg. Weyermann Pilsner) DMS nie jest duży problem. Może na Bruntal jest, ale nie wiem. Słód dzisiaj nie jest jak 20 lat temu. Gotowałem 15 minuty na 80% Pilsner bez problemów (Bez DMS). Możesz spróbować jak jest na twój system ale prawdopodobne 15-30 minuty jest dość.

Since you surely read English, consider using reddit.com/r/homebrewing as a resource and browsing HomebrewTalk threads for inspiration. Are you brewing beer or simply drinking beer?

Session Dunkel #1 12 L Batch Size 1,25 kg mix of Munich/Vienna 75 g Melanoiden malt 75 g Caramunich II 6 g Challenger (60 min) Brewed with sulfited water to remove chlorine/chloramines. Mashed in with 6 L of 74 C water to mash this beer at 66 C, then sparged it with the remainder of my 19 L of liquor. Boiled it long, to get it down to a suitable volume and gravity. Ended up around 18 BLG in gravity. Added one bittering addition for the last 60 minutes of the boil. Racked to a clean keg for no-chilling overnight. Dumped through a sanitized funnel into the fermentor with the yeast cake from the festbier and doppelbock. Fermented it in my cellar at 12 C.

Doppelbock #1 12 L Batch Size 3,5 kg mix of Munich/Vienna 150 g Melanoiden malt 150 g Caramunich II 30 g Tettnang (60 min) Pushed my gear to the limit with this beer. Intended for it to use more grain, but couldn't manage in my time constraints that day. Brewed with sulfited water to remove chlorine/chloramines. Mashed in with 10 L of 74 C water to mash this beer at 66 C, then sparged it as much as I could not to overdo my kettle. Boiled it long, to get it down to a suitable volume and gravity. Ended up around 18 BLG in gravity. Added one bittering addition for the last 60 minutes of the boil. Racked to a clean keg for no-chilling overnight. Dumped through a sanitized funnel into the fermentor with the yeast cake from the festbier. Fermented it a week before kegging. Bottled as much as I could so that my wife wouldn't drink it all. One of her favorites, but will benefit from some aging. 12 bottles of various sizes labeled and in the cellar for later.

Tak ale to nie ma dużo informacji. Lepiej używac kalkulator jak Brewness, BeerSmith, BrewersFriend na zwykły równan.

Nie rozumiem równan polskiego. Jest bez sensu. Lepiej uzywac zwykły równan.

Terroir jest bardzo ważne do produkcji chmielu.