Recent content by jotaigna

Dry hop with more Amarillo then. In for a penny, in for a pound... Of amarillo

Eisbock!

IMHO, yes it is a waste. A delicious, zingy waste.

I stick my probe outside the fermenter with a strap and bang in a lot of insulating foam on the other side of the probe. The downside: 1 to 2 degrees lower than inside fermenting temperature in the first 48 hours (ale) of fermentation. The upside: easy to do, no risks of infection and it is...

I saw that ozpale. When Heston popped the fermenter lid and just scooped with a glass to taste, I cringed hard!

I just came up with my regime and I have only done the first step. October I start with wheaties. Brew lagers in winter (so they are ready in spring -summer) Brew wheaties in spring (so they are ready through spring and summer) Brew ales in summer (to keep up with summer and some darker things...

I've had a good run of about 30 batches, followed by a bad run of about 6 batches. I ruled out one by one all possible infection pathways until I found my fermentor was funking my beer. Since then I have done 4 batches, progressively adding steps (including racking to secondary for lagers), and...

Ps didn't see current og, I think it's going fine. Still warm it up to 19C to help it finish.

S-04 prefers 19C, but 36 hours is possible if fermentation was vigorous. Is there lots of ferment gunk at the surface/ edges? If so probably is going well, leave it for a few more days. If not, warm it up a bit and leave it for a few more days.

Looks mighty fine. Did you fine? Edit: iPad autocorrect bbrrr!

I am not brewing because of a severe budget deficit. :ph34r:

"still with us"... that works at multiple levels :lol:

Both threads, great April fools material.

Ok, if its not temps(I agree it's unlikely) do you use yeast nutrient?, mg seems to aid yeast health, and perhaps the yeast was a bit tired and did not get a Mg fix as usual from the mineral change. Adding the us05 when you did may have not been too effective because there wouldn't be much...

Puzzling