It's true. All in good fun, and my Spanish sucks. Just keep your posts short, or I might run out of breath reading them!

What does the supply scene look like in Venezuela? Do you have good access to ingredients? If you do, Mylo's comments about using low color extract and using your own steeping grains will make a difference, and give you more control over your process. Same thing for hops, you'll be able to get a lot more hop flavor and aroma doing your own additions rather than the single bittering addition in the prehopped can. This is all assuming you can get access to good quality ingredients down there, I know SA has come along quite a bit in brewing, but make sure that you are getting stuff as fresh as you can, stale ingredients make bad beer.

Well the beer scene is pretty bad here in general, there is not even one homebrew store and i'm pretty sure that i'm the only guy homebrewing in this country, well lets say there are ten guys but i don't know them LOL, i have to bring all the ingredients from USA by myself.

And talking a little bit on how i started to homebrew, i was just seeing some vids on youtube and find a homebrew one, when i saw that my reaction was "Why in the hell i don't knew this, i miss a part of my life", so i bought a coopers DIY kit on amazon, the kit is fine has everything that i need to brew the only thing was the beer, is not quite i expected but is a good beer, i think the main problem is they sell it as "australian lager" and is not a lager at all, is a light ale, have the fruity finish of an ale and have some sweetness but i think the sweetness comes from bad yeast or incomplete fermentation, the hops well has great bitter taste but lack of aroma, and finally it have lack of head and lacing.

Questions, how much can improve in the bottle? it will get more round? less sweet? and on how much time?

It can improve in the bottle over the first month or so for most bottle conditioned beers, and you may see improvements in head, body, etc. As far as sweetness, was it sweet at the end of ferment before you primed it? If not, and if it hasn't been in the bottle long, you may be picking up on some sweetness from your priming sugar.

I taste it when i take the sample for the FG and it was a little bit sweet, and have 2 weeks on the bottle and still have some sweetness but is tolerable.

Another question and this is for the next batch, i'm thinking to take a brown ale recipe and add some brown sugar and orange peel, to bring up the alcohol level and get a little more complexity, i'm thinking to add the orange peel to the fermentation process and not to the boil, do you think that will be fine? and i have no idea on the quantities, Also i'll have to use dry yeast so how much gravity can handle this yeast?

¡Bienvenido! Pruebe la carne del almuerzo.

Welcome. Don't worry about your English...after a few we all have trouble with the language

LOL what's with the unicorn cornhole?

Surprisingly my english get better when i'm drunk LMAO

Thanks for the welcoming!

http://www.thebrewingnetwork.com/forum/viewtopic.php?f=15&t=23071
Home Page -> Show & Podcasts -> Lunch Meet Enjoy!!!