4
votes
Accepted
Adding cold water to malt extract brew
Sanitation is paramount. That said, these are normal instructions for most early brewers. Mostly its because when people get started its assumed they don't make an investment in 8 gallon pots (...
- 36.2k
2
votes
Adding cold water to malt extract brew
While they say to add cold water, this is water that han been boiled and chilled.
The dilution method does two things, allows a larger batch size than your boil pot capacity and helps cool the wort ...
- 18.5k
2
votes
Big beer extract impact?
I would avoid option 3. You've already got plenty of Munich in the recipe, and it would likely alter the flavor too much. If you do go this way be sure to use your lightest Munich as the higher ...
- 933
2
votes
Accepted
Is this chill haze?
No that is not chill haze. It is a mixture of yeast, hops, and proteins that form from the hot and cold break. I agree it looks like you have some Starsan in your batch. I learned early swap the blow ...
- 101
2
votes
Accepted
When to add sugar to big belgian ale?
As this is definitely "an experiment" (great!) I suppose one could go about it with some "scientific procedure". I agree that yeast begins to falter in very concentrated sugar solutions. There is a ...
- 5,631
1
vote
Accepted
Mash Water to Grain Ratio (Partial Mash)
The mash ratio is not really essential. Your ratio of 5 L to 4 lb grain is pretty typical. Mash at whatever ratio seems right to you, then add extract if necessary, with water to hit your preboil ...
- 3,417
1
vote
When to add sugar to big belgian ale?
There really is no advantage to waiting to add the sugar. Get it in there now.
- 33.4k
1
vote
Is this chill haze?
Looks like starsan on top that siphoned into the fermentor from a Blow off bottle. This will happen if the wort drops temp faster than co2 is produced.
Chill haze happens in the finished beer at ...
- 18.5k
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