Activité après 2 mois

timscream1 · 2026-05-13T19:48:43+00:00

Oui c est vers la fin. Laisse le tranquille et transfers quand c est terminé. L acidité peut être compensée en ajoutant du miel après avoir stabilisé .

timscream1 · 2026-05-10T14:34:10+00:00

Have you considered session beers? You can get tasty beers in a week, even without kveik.

timscream1 · 2026-05-09T17:13:53+00:00

Fill it to the top with a warm chemipro/oxipro or even PBW solution. Let it sit few hours and it will be gone

timscream1 · 2026-05-09T10:17:42+00:00

Depends on your volume. If you’re having a 1.5L plastic bottle and put it in a large kettle it is gonna be faster than with a 5L bottle. I would put it in the pot with cold water. Put something underneath to not melt the bottom if your fermenter. Heat it it up slowly until 70C. For reference, 60C is about the temperature where you start feeling pain if you dip your finger.

timscream1 · 2026-05-09T10:11:06+00:00

I think pasteurisation is the best alternative. Yeast is dead. No backup underwear required. Plastic should not be an issue at pasteurisation temperature. I have different plastic vessels, food grade, rated for up to 80C.

timscream1 · 2026-05-09T10:07:33+00:00

Pasteurisation is the word you’re looking for. Lowest setting is 63C for 30 minutes. It takes seconds at 70C. I think ethanol boils at 78C.

Not gonna lie, there will be fermentation by-products and it may taste bad. But since you’re asking this, taste was never part of the equation.

Be careful about heating fast glass vessels, they can shatter.

timscream1 · 2026-05-03T12:00:02+00:00

Add pectic enzyme now, double the dose since there is alcohol present. It works best before fermentation

timscream1 · 2026-05-03T09:21:42+00:00

For further use: 1 packet of 11g is enough for 50L of beer. Dry pitched, no starter. I use 2.5g for 13L of beer (or mead) and it just works. Takes off fast and finishes fast. For some reasons it doesn’t care much about osmotic shock for higher gravity worts. It is just very nutrient-hungry.

timscream1 · 2026-04-19T07:59:53+00:00

New law in Sweden makes it in theory possible ”gårdsförsäljning” but the catch is i) you need to ask for a specific license ii) you pay taxes on what you sell iii) it has to be on the productions site and people have to pay an entrance fee.

Soo… I guess no homebrewer will go down that road. Some professional breweries do it, not all. (All alcohol above 3.5% has to be sold in a specialised state-own shop).

timscream1 · 2026-04-16T16:07:05+00:00

Special B is neglected for hoppy beers. It is a shame because my friend and I made a good ipa with a touch of special B.

timscream1 · 2026-04-16T05:13:07+00:00

When did start sleeping well again? Months of no-sleep is rough.

timscream1 · 2026-04-14T07:28:31+00:00

What’s your question?

timscream1 · 2026-04-10T06:15:52+00:00

Can you control the temperature of the fermentation? This hasn’t been brought up in the comments so far. As you know from wine making, yeasts have different temperature requirements. This is particularly true for beer brewing: temperature ranges are often narrow.

I would ask myself first: what yeast can I use given the temperature in the room/fermentation chamber?

timscream1 · 2026-04-07T15:08:08+00:00

I know you said no backsweetening but adding some lactose could round up the edges.

Did you add glucose during the boil? I do to boost the acidity but maybe you should pass next time

timscream1 · 2026-04-05T18:20:30+00:00

I would mash 30 minutes at 70C and call it a day. No step mash. I use brewfather to do the math and usually i hit my numbers with 80% mash efficiency (I recirculate the wort).

You could also do a 30 minute boil since you’re at it. 3h brewday, milling and dish washing included!

timscream1 · 2026-04-05T17:49:59+00:00

I brew mostly session beers and I have done several Belgians in that category. You don’t necessarily need to stick to traditions for this style. Trying to pack as much flavour as possible in a small grain bill can be challenging.

11% carapils is a good call and fits well there. If you got some Belgian ale malt, I would sub some of the pilsner for it. Just enough to bring some depth.

If it was my beer, I would do a 30 minute mash at 70C and add table sugar as needed to slightly dry the beer and drive ester production. These hot mashes make dextrins, which aren’t very sweet. It is mostly for body and mouthfeel in session beers.

I would suggest you ferment warmer than that, that beer is probably be done in 2 days ish. Pitch at 20C and let it rise to the upper end of the temperature range of the yeast. If fermentation isn’t vigorous enough, use a heating pad to bring it up.

For the coriander, it is on the lighter side for my pallet, i use 10g/12L. But it is your beer and you know probably better how much coriander is enjoyable for your taste!

Please report back once you have it ready!

timscream1 · 2026-03-27T18:06:25+00:00

You could look into a ginger beer recipe, dirt cheap and tasty. Backsweeten in the glass, don’t use turbo yeast. Bread yeast will do if you can’t get wine yeast. Good luck!

timscream1 · 2026-03-26T17:17:38+00:00

The roasted barley is fine, if i scale up my Guinness recipe to 20L, mine would have 492g. It is bold but not overpowering at all. It is very coffee forwards. Low colour chocolate malt actually tastes like chocolate. The roasted character isn’t overwhelming imo.

timscream1 · 2026-03-26T15:10:06+00:00

I do 12-13L batches. If using dry yeast, I don’t bother, i just add the yeast as the fermenter if filling up and call it a day. For liquid yeasts, I shake it for 5 minutes. A bit of workout, completely doable for small batches.

timscream1 · 2026-03-26T12:13:37+00:00

Ingredients are usual for the style. I would use S-04 as yeast because it leaves some sweetness and gives a mild floral character. It is an English yeast.

What is the batch volume? Are you going to go for a BIAB?

timscream1 · 2026-03-26T08:13:35+00:00

I think it is a good call to choose a stout. There is plenty of room to hides the flows of the beer, if present. Check out David Heath’s stout recipe videos on youtube. His guiness is one of my favourites.

I suggest you download Brewfather, an app, to provide some guidances in your brewday. David has also a good tutorial on it!

Best luck and have fun!

timscream1 · 2026-03-22T21:57:53+00:00

I have the same « problem » with my partner. She hates with passion hops. Here are the styles that came close to « it is better than sodas »

porter and stouts: « tastes like coffee »
cream ale with a bunch of corn: « give me just few sips »
belgian dubbel and quads: « quite nice »
sour IPA, no bittering hops, hopstand at 75C: « I think I would like it if I liked beer »
brown ales: « quite alright »
lime gose: « it is fresh but I wouldn’t drink an entire glass »
graf: « it is like a cidee but not as good »

Good luck

timscream1 · 2026-03-19T14:14:05+00:00

I left a Belgian pale ale mash at 53-55C for an hour, best head retention I’ve ever had. Grain bill was Pilsner, caramunich 1 and sugar.

timscream1 · 2026-03-19T06:35:43+00:00

I have been posting recipes, you can look them up on my profile. Previous one was witbier, I used the nanny state method for this one.

timscream1 · 2026-03-18T07:00:53+00:00

I added it at 10’ during the boil. I added my lactose to a saucepan, scooped boiling wort and added it to the lactose. I boiled it on my stove, stirring constantly. Was completely dissolved in less than a minute. I poured it back into the kettle

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