Recent content by GregVR

I saw this at Craft brewer and few months ago and bought some. It's probably meant for Stouts but I experimented with some in a Belgian Wit and it's come out fantastic with loads of body and thick creamy head. Used 300 grams and 3.0 kg LDME in extract brew. I have added the rest 200 grams into...

Thanks, will try chill down in fridge then use ice the rest of the way.

Fermented for 6 weeks. Had a decent yeast starter 250ml into 8 litres. Did chill down to as cold as fridge would go about 3C, then released pressure. I will need to repeat this as after a week still highly gassed. Brew fridge currently has ESB fermenting at 18C so will have to wait a week...

First mead experiment went well until opened first bottle, and ended up cleaning the ceiling. Checked rest of batch (16 Grolsch bottles) and are all over-carbonated. OG 1100 FG 1002. 8 litre batch primed with 40g dextrose, was aiming for something sparkling. What do I do now? Chill and empty...

That sounds excellent: a) I've been looking for a simple wheat recipe and B) my stocks are low while I wait for my previous brew. Cheers Greg

Agree with opinions on Morgan's Blue Mtn. I have used it for several lagers, all with different additions, all good. The kit yeast was better than expected, and recently had good results with S23.

I had exact same issue with a Munich Dunkel last week, 6 days! I racked it and left it for another 2, bulk primed and bottled. Yeast pitched at 20'c. Wort maintained at 18 - 20'c.

I used to use brown sugar (500gms) and for priming in stouts to add some sweetness, now I use all malts and lactose for sweetness.