Recent content by Luxo_Aussie

G'day All, I've got an nice infected brew and wanted to share. Some context: AG ginger beer, belle saison yeast and current/final gravity somewhere around 1000-1003. Cause of the infection would almost certainly be the dried ginger I used nearing the end of ferment, guessing it kicked off an...

From my experience, you can add some malt (maybe 1.5-2kgs for a 23L batch, mashed low) to get a touch of sweetness but this needs to be a very light touch as adding too much thickens the body of the batch which needs to be dry. I mix of Maris Otter, Caramunich, Munich & Wheat would work well to...

Thanks for the feedback, will give 1272 a whirl as while there's nothing wrong with Verdant I've used it too much lately!

G'day All, I'm looking to make an XPA in a few weeks and wanted some thoughts on what would be a good yeast to use on this style. Dried or Liquid, not sure if something like Nottingham or Verdant from l'allemand would be good choices for dried and 1272 and 1318 from wyeast as I've used those in...

Definitely the case, I've been making my 8% Christmas beers in March to allow at least 6 months before drinking. Everything mellows out nicely.

I've made half a dozen ginger beers, never had the following batch have any gingery-ness. Just give it a good clean afterwards with PBW or Oxi and you'd be good to go!

Thanks for the feedback, I think I've worked out what caused this issue as its happened in my bottles as well, see here Something wild (which didn't have any aroma/taste apart from reduced malt character) got into the fermenter which kept things fermenting long after it should have stopped. I...

On investigation its more or less every batch for the past year, with some exceptions around those which already attenuated fully or those where I used CBC-01, that yeast won't allow much else to grow! I think the cause has been unclean (from parodic tastings) tap curved end piece on the...

Not impossible, I've done it once before - Opened every bottle, poured into a bottling bucket and allowed to decarb. After 48hrs added priming sugar and re-bottled. It wasn't hoppy and rather strong (9.7% Triple) so probably was more forgiving than some other ones which wouldn't like the extra...

While the above sounds like a bad situation, imagine every second bottle in your cellar of 600 is affected. I've been testing most of my batches and half seem to be affected with them gushing or being super over-carbonated. Most were bottled in the 1011-1014 range but are now consistently...

Super valid question, I've actually noted this difference before when testing post-bottling. To be sure for this batch I left it overnight to make sure it had fully decarbed. The bottles did an incredible job to last 7 months as I over primed as well (didn't account for dissolved C02) so it was...

I'm double checking with my Hydrometer, even after years of use and calibrating the TILT can always be off by a few points. Great tool, but wouldn't trust it for a FG reading :p

Thanks for the reply, however this batch wasn't dry hopped with mostly bittering and some flavouring hops at 10min.

Thanks for replying, OG was 1062, style was a export stout. Ferment was around three weeks; 5 days at 18 degrees (until it got to 1020) then raising a degree or so per day until 22 degrees at which point I held it for 5 days here to make sure it was complete + roused it twice to make sure before...

G'day All, I've been cleaning up several bottles which have exploded in my cellar. The cause was 3 things which together has pushed this batch over the edge: 1) Over-priming, not adjusting for dissolved C02 when bottling at 6deg) 2) Heatwave, cellar reached 22 degrees 3) Continued fermentation...