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Witbier with 2/3 white wheat (bread) flour. Very similar to commercial Paulaner, but with a more pronounced wheat aroma and slightly lighter. It was a lot of trouble when brewing it, but I am satisfied with the result.

The first test after carbonization and a short aging in the refrigerator. The beer has a pronounced wheat aroma and taste and is cloudy. I could say that it is most similar to the commercial Paulaner, but lighter and with a more pronounced aroma. Basically, after all the trouble of brewing this...

Lynyrd Skynyrd - Simple Man Great band and great song - ideally while brew beer.

From everything mentioned here and my personal experience with this yeast, I concluded that the only way to avoid that pronounced lemon acidity is to use plenty of dry hops.

Honestly, I don't remember where I downloaded it from. I've had it for at least five years and probably downloaded it on this or some other beer forum.

If you do carbonation naturally by adding sugar during bottling, sediment cannot be avoided. Leave the bottle in the fridge for a few days, slowly pour it whole into a glass so that you leave the last centimeter in the bottle and you won't have any problems. If you intend to use the bottle for...

I did not initially think about the amount of steam that is released during boil. However, despite all the fans, I couldn't get all the steam out because I brew in a bathtub, in a windowless bathroom. The solution is very simple (or maybe not) - an air conditioner.Since I installed the air...

Be that as it may, we can't know unless we try. I'm already planning the next batch with half tritordeum and half pilsner malt for next weekend's brew.

However, there are some differences from the ordinary mixture of barley and wheat, because the reduced amount of gluten is mentioned.

It might be a call for a new experiment, after I recently made a beer with 2/3 white wheat flour. Beer with 100% Tritordeum malt. Despite being twice as expensive as pisner malt.

A new type of malt Boortmalt Tritordeum appeared at my supplier. It is a hybrid of barley and wheat. Does anyone have experience with that?

Guinness Export (Dry Stout)

Isn't that how you take in a lot of oxygen that changes the taste and shortens the shelf life?

I bottled this beer. The sediment is massive so I lost 2 liters of beer more than what normally. The color is light yellow, like lemonade, the taste is not bad, but the wheat aroma is pronounced. The bitterness of the hops is not felt. The beer is quite clear. Obviously, it settled well so the...

Maybe your carbonation temperature is too low? A week at 25'C is best. My beers are less carbonated in the winter because the temperature in my room is below 22'C, so it takes up to three weeks to properly carbonate. But in the summer, it has the correct foam already after five days.

If the harvest yeast is not good pour the sugar water into the fermenter because it will reactivate the yeast from the bottom.

I also use a small funnel to pour table sugar directly into the bottles, but the best method would be to use a bottling bucket. Dissolve the required amount of sugar in a little boiled water, pour it into the bottling bucket when it cools down and slowly pour the beer from the fermenter using a...

I gave up on the autosiphon a long time ago because it injects too much air into my beer, but I cut its tube, put a hose through that tube, which is marked so that it reaches 3 cm (one inch) before the bottom of the fermenter, and now I draw the beer with my mouth.

Metaklapa - Fear of the Dark A relatively new group that combines klapa (traditional male polyphonic singing, without instrumentals, originating from the region of Dalmatia, Croatia) and heavy metal music. The video was shot in a renovated medieval castle in the north of Croatia and the...

Writing journal is very helpful and I endorse it as good practice.