Recent content by reprobate

yeast pitching rates and techniques, aeration rates, fermentation speeds. hop creep alcohol increase vs dry hop variety, quantity, and timing. carbonation changes after packaging due to hop creep.

yes please

update: used some old EC-1118, which is a wine yeast from champagne. this is generally regarded as pretty neutral flavour-wise - some people reckon that it produces pineapple estery sort of smells, which it does - but my opinion is that these tend to die off pretty quick post-ferment. it's a...

i'll definitely report back, but without side by side comparison it will pretty much just be drinkability of the end-product at this stage. if this batch is a success then i'll keep using it, and at some stage try to do a comparison with a traditional beer yeast, and if it is a failure then i...

thanks ricardo, that's something i'll look at in the future for sure - my aim for this first batch was just to get the tap water down to a reasonable level before starting since it is quite alkaline here.

thanks for the replies fellas. got some soon-to-be-booze sitting in the keg now, almost cool enough to chuck some yeast in. everything went relatively smoothly, although there will be obviously be a fair bit of streamlining to be done as far as the process goes once i get a bit more familiar...

hi all. and firstly thanks - the amount of information on here makes my likelihood of a successful start much higher - i got through just about all of the thread guide on BIAB, and reckon i know enough now to give it a crack. i have some questions which someone may be able to help me out with...