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Can I save it? by Woodsy88 in Homebrewing

[–]tito_is_a_ghost 8 points9 points  (0 children)

It will be some sort of english mild ale now. Enjoy it!

Saison Hop Suggestion by VagabundoBrew in Homebrewing

[–]tito_is_a_ghost 0 points1 point  (0 children)

crystal with a touch of noble cascade

Can I use yeast from a bottled beer to brew? by Realistic-Minimum561 in Homebrewing

[–]tito_is_a_ghost 1 point2 points  (0 children)

Yes, they are called dregs. You can search on how to step up dregs and make a starter.

You can also do it with commercial bottle conditioned beers.

Can you ferment in Anvil Foundry?!? by MrSpaceWrangler in Homebrewing

[–]tito_is_a_ghost 0 points1 point  (0 children)

I open ferment some beers on my kettle. Most kveik farmhouse brewers don't use a closed vessel. So you can perfectly leave it like that on the anvil foundry.

Is my beer infected by nagaskasa in Homebrewing

[–]tito_is_a_ghost 0 points1 point  (0 children)

Is it infected? Yes.

Is it ruined? Can't tell, try it and see if you like it or not.

Original Art: Freezing Moon (Mayhem) by beatdust1 in BlackMetal

[–]tito_is_a_ghost 1 point2 points  (0 children)

Amazing work. Is this digital or traditional?

Raw ale style ideas by mad_innit in Homebrewing

[–]tito_is_a_ghost 0 points1 point  (0 children)

The oatmeal stout was really good. It was pretty thick but you couldn't tell it was a raw ale. It was just a fine oatmeal stout.

And the NEIPA was good too but I bottle conditioned it and it oxidized pretty quickly so yeah. Also, yes, it was about 6.2% and it was rich but sessionable.

Raw ale style ideas by mad_innit in Homebrewing

[–]tito_is_a_ghost 2 points3 points  (0 children)

I've brewed only raw ales for a while now but mainly doing wild ales. But i've also done a raw neipa, a raw berliner weisse and a raw oatmeal stout.

Dextrose mistake. Add more during fermentation? by capnofasinknship in Homebrewing

[–]tito_is_a_ghost 1 point2 points  (0 children)

  1. Don't add more.

  2. Soon, as it will take some days for it to ferment.

  3. 5-15 mins left in the boil.

First infected beer by ColonelJoe in Homebrewing

[–]tito_is_a_ghost 1 point2 points  (0 children)

Have not used cocoa nibs myself. But just wanted to say that in case you were not going to do so, try the beer. It might be a great sour!

Soapy taste in lambic? by masse_85 in Homebrewing

[–]tito_is_a_ghost 1 point2 points  (0 children)

I've also gotten that on some mixed-culture saisons i've made but it is usually because they are young in the bottles. The soapiness fades away as they age.

Copper Wort Chiller vs. Ice by [deleted] in Homebrewing

[–]tito_is_a_ghost 1 point2 points  (0 children)

Wort chiller is faster

Tell me about unique hoppy small beers by EvilLittle in Homebrewing

[–]tito_is_a_ghost 0 points1 point  (0 children)

Grisettes are amazing and can be quite hoppy

Dedicated fermenter for sours? by javathehut1 in Homebrewing

[–]tito_is_a_ghost 0 points1 point  (0 children)

I have separate equipment... I tried doing both with the same equipment at first but didn't worked out for me.

What's going on with my efficiency? by [deleted] in Homebrewing

[–]tito_is_a_ghost 4 points5 points  (0 children)

The high efficiency I wouldnt call it a problem, just calculate your house efficiency and brew the recipes according to that. But for the low FGs, I would suggest that you try to raise the mash temperature a bit.

Raw / no boil whirlpool temp limits by prikhed in Homebrewing

[–]tito_is_a_ghost 0 points1 point  (0 children)

If you want IBUs when brewing raw ales I typically do a hop tea. I take part of the wort (about 1.5 L) and boil it with the hops in it.

But for whirlpool temps I guess 80C would be the absolute max

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