Recent content by plateofboxes

Bought a bunch of Gladfield stuff when I first heard about them. Made a red lager that was 4.5Kg Munich, 400g Red Back, and 200g Shep, and about 25IBU, and it was an absolute cracker. Pretty close to my favourite beer I've ever made - will brew again the second Full Pint are back from holidays...

It is a joke. That said, why would they go to the trouble of deactivating it? I suppose you don't want your smoothie frothing up as it warms. With this in mind, certainly it wouldn't make a bad yeast nutrient?

I'm thinking of changing suppliers after coming across this deal. I'm considering buying a pack but not sure if I will use that much - I reckon it would impart some good barnyard character though.

BABBs used to have it on their site? All I remember from Brissy is that there's just a shitload of chlorine.

Just to add another voice to this crowd - you really don't need a secondary at all, and anywhere that is saying you *must* is a little old, or just set in their ways. Transferring just gives more steps for you to stuff something up (infection, oxidation are the biggies). Even additions like dry...

Just put an order in for two batches of grain - one all munich, and one red lagery thing. After reading this thread, I'm thinking about doing an iterative BIAB and using both grain bills in one.

The thing that comes up all the time with the Brulosopher and Team's results, is they are usually comparing only one variable, inside a very well controlled and good process-driven brewing regime. i.e. They pretty much show that with everything else being perfect, you can get away with one thing...

Went downstairs to check my version of this after two months - crystal clear! Siphoned half a glass, and while a little hot, definitely drinkable and enjoyable. Might start throwing some Tandaco into my stouts...