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Topics - guerrinha

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Yeast and Fermentation / Long time maturing ale
« on: January 01, 2016, 01:37:42 PM »
Hi everyone!

Happy new year to you all!

In December/2014 I made an ale with extract, had it fermenting for like 3 weeks, got a good FG and etc.

Then I did as I always do, and leave it at - 3C to mature (in primary). I usually do that for a week. The problem is that it's been there for a year now! hahaha (yes, I had some problems)

I have two questions:

1. will it be a drinkable beer after bottled?
2. are there any yeasts alive there to grant me some co2 after I put some priming sugar and bottle it?


Hi everyone.

I brewed an Irish Red Ale yesterday and pitched S04. Everything happened as expected except that overnight my thermostat went crazy and dropped the temperature of the beer to 42.8F (6C).

Now im letting it warm up naturally. Do you think S04 will reactivate and start bubbling normally? Or maybe i will need to repitch?


All Grain Brewing / Original Schneider mash schedule
« on: January 19, 2014, 03:06:13 AM »
Hi guys!

I found a recipe for the original Schneider somewhere and could not understand the mash schedule very well.

It was printed this way:

Step Rest Start Stop Heat Infuse Infuse Infuse 
Step Name Time Time Temp Temp Type Temp Amount Ratio 
Strike 5 15 93 93 Infuse 97 7.58 1.00 
Protein Rest 5 125 122 122 Infuse 212 2.93 1.39 
Low Mash 95 65 152 152 Decoc 212 4.60 0.65 (Decoc Thickness) 
High Mash 40 30 166 166 Decoc 212 3.01 1.50 (Decoc Thickness) 
Sparge 5 30 168 168 Infuse 180 2.01 1.65 

How long does each part last? Is there a step time and a rest time?

Thanks for the help!

Sent from my C6603 using Tapatalk

All Grain Brewing / Weizen: too low gravity in 9 days
« on: December 04, 2013, 02:28:59 AM »
Hi guys!

This is my second all grain batch (weizen) and i doubled my recipe so i could have some nice beer by the end of the year.

The problem is that i took a gravity reading today (9 days fermenting) and Its extremely low! (1.004) my OG was 1.045.

My yeast was WB-06. I live in Brasil, so my average temperature is around 25.

The taste is weird...but Its my first weizen.

What are your opinions? Contamination? =(

Its my 5th batch (counting extracts) and im even a bit paranoic about sanitazing stuff.

I read in some post here that we should not give up and have patient, so i'm bottling this, even for the sake of experience.

Thanks for your attention! Take care!

Sent from my C6603 using Tapatalk

Hi everyone!

I'm about to use a brewferm hopped extract (makes 19l) and was wondering how can I brew it without adding sugar (using part of the extract for priming). The instructions say I need to add 1kg of sugar before fermentation.

How can I avoid putting that sugar? Brewing less beer?

Thanks in advance!

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