Search results

Should work. Give it a go, and see if it works out for you.

See answer in Recipe Query.

Not sure what the large proportion of Wheat is for? Are you aiming for an American Wheat beer style? If that's your aim, then I think it will turn out OK. At only 5 litres, it's not too difficult to drink the result if it doesn't meet your expectations. Good luck.

It's fine. It will dissolve. Never been a problem for me.

It rocked up at my place today. Looks like a really nice piece of kit, but it'll take me some time to work out how to use it all. It'll be a good replacement for my 15 years old TempMate. As I live in Brisbane, the heatpad won't get too much use, but it's nice to have it just in case. I probably...

I tend to agree with Drubbing about the pressure fermenting. I have no idea why one needs to mimic a commercial process designed to turn megabrew around faster, rather than improve quality. Particularly so as a majority of homebrewers tend to underpitch their yeast, more so if relying on the...

Witbier. Should be well and truly ready for Christmans/New Year/Summer drinking.

That recipe will produce a relatively high SG. I'd venture to say the 18.5 gr of dry yeast will struggle to give you a clean beer. I'd opt for more yeast. Thoughts on this from others?

Well, you can do that, but it's not something I do. If I've grown up yeast in 2 or 2.5 litres, I normally let the yeast settle in the flask, then carefully pour off most of the starter and pitch the slurry of what is left. That way it doesn't corrupt my recipe calculations, as I brew AG.

How many litres are you planning to brew? I've never brewed a saison, so can't answer on that one. A single sachet of kit yeast is obviously not enough, but with harvested yeast from your previous batch you should be OK. Whether the two mix is not something I'd like to speculate on.

You can use it, but it is not the same yeast.

1 sachet of yeast for that gravity in a regular sized batch is definitely underpitching.

I don't know which nor how much yeast you used, but to have a drop from 1.075 to 1.031 is an Apparent Attenuation of only about 59%, which seems vey low to me. This leads me to guess you probably underpitched and the yeast slowed down before fully fermenting to its potential. Your FG of 1.031 is...

Welcome. Looks like you have taken big steps to start straight off. Good on you.

Welcome to AHB. Feel free to ask any questions you may have. Lots of experienced brewers on here.

Belgian Dubbel. Oh man, this is complex, beautiful beer.

I've had mine for probably 16 years also. No idea now after 2 home relocations where the instructions are. I've only ever used mine to control my fermentation fridge, never for heating. To quote Bob dring from his post: "Pressing and holding SET allows the temp set point range -45 to +120...

The free version has been archived and does not pop up on your regular google search. The latest print version is much more up to date, anyway, as the original version, which was online, goes back close to 20 years, and things have moved on a bit. It's worth splashing a bit of cash to get the...

Diacetyl Rest, about 18ºC.

Definitely interested.