Recent content by DustyRusty

Hmmm.. interesting. I do like the UK styles. But of the three i had problems with, two were common dry yeasts (Notto and S-04). The other was a recultured Coopers yeast. Here's the three i had problems with: HOME BREW RECIPE: Title: English Style Ale Author: BrewMate Brew Method: All Grain...

Thanks. That sounds like a real drag..... but also pretty clever in identifying where it's happening. Hadn't thought of it and it's a really good idea.

Hey mate, table sugar. My normal rate is 3/4 tsp for 750ml bottles, half that for 375ml bottles etc. Only exception is when i use Belle Saison i use 1 tsp per 750ml bottles - but never had a problem with overcarbing that yeast - i guess it's so dry there is no residual sugar left to ferment.

Thanks, not sure if that's correct. If a high attenuating yeast (like Belle Saison that i use quite a bit) takes up residence in one of my parts, is not dominant during the primary ferment due to cell numbers, but then slowly builds itself up eating 'unfermentable' sugars in the bottle - that...

Hi, Seem to be having a recurrent infection that I need some help knowing where the likely culprits are. I bottle my beer, is great for a couple of months then the bottles over carbonate. No explodey ones but they gush. I've been burping the bottles to save them but it's a bloody hassle...

Just am update. Very positive results. Brewed this: 21Litre Batch 3.5kg BB Alt Malt 1.5kg Weyermann Munich T2 200g JW Light Crystal 320g Flaked Barley 200g Melanoidin 75g Roasted Barley 20g Magnum (10.2%) 30min 15g Cascade (5.3%) 10min 15g Centennial (10%) 10min IBU: 29.24 Yeast: S-04...

Great. This is great news. Never thought it was possible to raise calcium without either Chloride or gypsum. Was always stuck adding gypsum to everything. Looks like this has solved it. Yep sounds like I need to do some more work on Ph. Thanks again mate big help today.

ok that sounds simple. But does it affect ph at all? I already use lactic acid but wasn’t sure if the Calcium Lactate raises or lowers it too. Thanks again for all the help

It seems like Calcium Lactate doesn't feature in Brewers Friend or most of the water spreadsheets/apps/software. How do i calculate it?

Thanks for all your help mark. How do I get the calcium level up without gypsum? I could just add more chloride but we’d get to very high levels of chloride to hit the calcium levels. Chalk is alternative but everything I’ve read suggests it’s virtually impossible to dissolve, making the...

Hobgoblin is another one that has something close to what I'm looking for.

thanks mate. I kind of realised this when i bought a Shepherd Neame Kentish Strong Ale and was instantly hit by the bit maltiness and flavour. My beers, while good had more of a crispness to them without the richness. I attempted a British Strong Ale with a high temp mash, some crystal and...

Thanks. Tried Windsor and didn’t like it - just too sickly sweet. Yep tried to higher chloride ratio too. Better but not quite there yet. Thanks!

Looks great! Just tried to order but seems to be a worldwide stock shortage on it.

yep I use biscuit a bit. Like Briess Special Roast too - more intense but along the same lines. Great flavours there but not the rich maltyness I’m not getting.