Recent content by Norberto Adrian Desimone

In my brew store there are 2 types of Viking brand Munich malt: light 6 ° L and dark 9 ° L. What is the one you use in this recipe?

Hello, I want to make this recipe, but where am I not getting liquid yeast, just dry, I want to know what dry yeast should I use for this recipe? The easiest to get here are the danstar lallemand (my favorites) and the saf fermentis. Thank you in advance for the recipe.

Hello, Beatnik, how do you use your orange peel? Do you do it directly in the boil 5 min before finishing? Or do you prepare it in vodka or some other way? What is the pH of the water you use? Thank you very much for the recipe and congratulations on the gold

I was thinking about it too and I was planning to use part of my first batch so that the beer from my second batch is not so light, since almost everything will be taken by the first. So I planned to make a batch a bit bigger actually at the limit of my equipment capacity. I thought about taking...

Hello, I am writing to thank BierMuncher first and then all the thread. I have made this recipe after having read almost all the thread and I must say that it is fantastic, the result was better by far than expected. I made some last minute modifications since when I weighed the grain I had only...

Hello, thanks for the comments, they are very helpful in making my decision. As they recommend, I plan to make 2 or maybe 3 sachets of yeast and use some nutrient to help her work. I think I'm deciding on the nottingham. I use saf 04 regularly and in some cases I find it difficult to reach a...

Hello, I am planning how to make this recipe. Here in Argentina I don't get the yeast WLP002. I am looking for a dry substitute but cannot find one that is suitable. Marabuzo recommend Danstar Windsor, but I am concerned about the low flocculation of that yeast against the very high flocculation...

Hello, I am about to prepare the Nilo # 12 recipe. After reading this thread for days, it is not clear to me if the times of maceration and temperatures are the same as Wayne indicated in post # 34. Who could clarify this question?