Steve- sent you a PM. Thanks.
I didn't get any advice about the Brett question so I just pitched my prop into 5 L of the green beer. I'll leave it for a few months and see how it goes.
I've got a big function coming up in a week so I fermented at a higher temp. and bottled straight from a...
Well, I brewed the Choc. Munich porter on Tuesday and all went well. I had a bit of trouble with lautering as I expected but really happy with the colour and OG.
One extra thought though- I had a bottle of Orval a two weeks ago and for sh**s and giggles I cultured up the yeast. I was...
Agreed -if it's diacetyl you can't miss it- butterscotch candy. Also agreed- probably a really low level lactic infection. I've not experienced a bright beer or storage beer that has gone from clean to diacetyl without an infection.
I used to work in the lab and we did a lot of trial brews- and I saw a lot of explosions :o . Sometimes they go bang and you get a million pieces but often the bottom ( it's the widest, thinest and hence the weakest part of the bottle) will just sheer off or even the top will just blow off...
All three might all be the same little critters. Sound remarkably similar. I remember thinking to myself "man this is a stable yeast. I like this one" Sounds like I could have saved my client a bit of money and just mail ordered some 1469 :blink:
If they sourced it from the National Yeast Culture Collection in the UK, it sounds a lot like NCYC 1333. :ph34r: (Listed as Yorkshire squares head type)
I bought a freeze dried ampule last year for one of my clients and here are my fermentation and tasting notes for my first trial brew with...
It's really great to bounce ideas off you guys. Once you hear a different perspective its much clearer.
The Cascade IS really citrusy. Better to leave it out. I dry hopped a wheat with the cascade and split the secondary in two- the other half with coriander and orange. The bloody...
Thanks butters- that's crystal link an interesting read too. Still waiting for the link to the reverse crystal process :D
Just looking at Tony's recommendation maybe I'm too heavy on the crystal and choc?
Well thanks all and I've gone with consensus. - Munich Porter/Stout but I'm going to add just a bit more of a twist and add a little unmalted rye that I have. I don't know why- it just seems to fit IMO <_< also this is going to be a "Clean up brew" to use up my left over grain and extract
How...