Recent content by ebyelyakov

Wyeast 2308.... I did four... The latest was the best -- the flavour improved dramatically compared to the previous three.. I was readying myself to rid it but after sampling the fourth batch decided to see how it will behave for a bit longer.

An interesting approach to brew big beers without scarifying efficiency or prolonged boiling... http://byo.com/grains/item/1317-reiterated-mashing-multiple-mashes-for-massive-brews So far I've cheated -- I mean using LME in case of an IRS and LME+Sugar for Belgian Blondes

Thanks for the share a great article. Guess I will need to adjust by fermentable/unfermentable sugar calculation in my spreasheet.. I stopped using B-Smith and do it all by hand (XLS I mean) - just makes it easy for my own system...

Since there was mentioning of Zinc and nutrients... I like DAP. 2.6 gms for a 20lt batch made yeasts much happier (since I reuse yeasties, its health is very important for me).

A matter of opinion and experiement I guess. BYO had slighltyl different view on the topic: http://byo.com/hops/item/1882-fermenting-high-gravity-beers-techniques I personally believe that 10 minutes of pure oxygen is heaps over the tops.. However, since most of pundits agree it is impossible...

I believe 15 would be the max for high gravity wort.. 1 minute with pure oxygen. I use airpump. Since Jamil, Ashton and other experts say it is impossible to overoxygenate with the pum, I usually leave it overnight after pitching the yeast... Pleased with results -- largers kick in after about...

jimmy_jangles It's kinda sounds perfect :) I will be taking a stab at Ordinary Bitter this weekend (after half a dozen subsequitive batches of Pils where I experiemented different yeast strains keeping everything else the same) -- my intentio to rest at 55C for betaglucan and then keep at at 67...

1 ml of slurry will have somewhere between 1 to 3.5B of cells... I settled on 2B per ml after some observation/analysis of my system. You need 750K cells per 1 ml per degree of Plato (150 billion cells for 20L of 1.04 OG) or twice of that for lagers. I believe for pro-brewers (and high gravity...

Bru'n states that Sulphates under 350 is OK.... And yes, calcium is low (many sources state at least 60 ppm)... A solution would be using CaCl which could pose problems with perceived bitterness (actually lack of it).... If I were to reduce PH without considering the balance between suphate and...

Bru'n website is a decent resource.. The guide there is long and tedious but after a few reads things got clear for me... Then his calculator and playing with your water (you will need to obtain a water report for your area).... Essentially I care that I have enough calcium in my mash...

dash of wheat (100-200 gm /20lt) can also help as well level of carbonation as well as IBU -- 40 IBU (Urquell) will have a better head compared to 22 IBU (Spaten)

A note on sparging -- 77C at PH 8 (I'm in Sydney - Prospect Reservoir) will extract lots of tannin. 1 ml or 20% phosphoric acid will bring you to 5.4. Check on Brun's water website. I prefer phosphoric since this is the stuff you get in your wort anyway when Phosphorus from the malt joins with...

Listen no one, but John Palmer. He will guide you through your first extract, first steeping, first all grain. :) Equipment wise -- so not to be overwhelmed nor scared -- I started with a glass carboy and syphon. Still serve me... As you will grow, you will upgrade your kettle, construct a mash...

It really suggests you had more fermentable wort (mashed too long at 64C?) that calculated by the software. To do -- nothing since you can make it cloying (unless it is sooo thin you can't have it.... which would suggest keeping it longer since it is IRS).... For the future -- adjust your system

.. as a suggestion -- lower gravity was OK provided you adjusted you bitterness ratio (accounting for the increased hops utilisation due to the lower OG)... Since your OG came quite lower than you had expected it was necessary to reduce the amount of hops -- expecially for porter which will not...