Search results

I think Huez is on the money, anecdotal evidence suggests fermenting warm for lager produces a better beer which is what this yeast was selected for. Marks document states fermentation at temperature too cool for yeast can increase acetaldehyde production, I didn't ferment under pressure, the...

Welcome CC. I worked in Varrington when they used to make vodka there, also Tetley and Greenall Whitly had breweries there, there was nothing like cycling along Owen street when they doing a brew first thing on a Monday morning

No worries Phil, I usually use W34/70 for ordinary lagers but my LHBS had run out. I like both the Bluestone lager yeasts, I've done a few with them, seems if you just pitch the whole packet when it's fresh you don't need a starter which makes them closer in price to the packet ones, I don't...

Just kegged a lager using the above yeast and I really just don't like it. Mrs HB tried it and said it was strange, I could just taste green apples. I have read that it produces green apple flavour but I couldn't have imaged how much. With this in mind, I fermented at 11 C (starting gravity...

If I put 15g as 1st wort hop in my 25 L batch it gives around 9 IBU which is towards the low end of the style, in 5 L it would be much to bitter for the style, probably 4 or maybe 5g would be enough. There are some online brewing calculators, I use brewers friend which seems to work well, you...

Thanks for that, we can get some acceptable black pud in coles in Eltham, they stock a bit of pommy stuff there

By eck thas champion lad

Fantastic video, it just slides into the skins, not like sausages or haggis I have made before. One of those things I really miss from the UK, I might have a go over the Christmas holidays. I would think you can buy dried pigs blood here.

Nice work WEAL, pork I take it, I'd love to have a go at that. Can you share the recipe? and where did you get the ingredients?

you can harvest it from just a couple of bottles if you don't want to drink too much of their beer. leave the dregs in the bottles and add some sterile wort, shake them up, screw the caps back on and the yeast will grow. For best results you should grow it up to 2 liters. The yeast in the kits...

Similar result, the starter would get oxidized after the yeast have done fermenting.

That's interesting, I would think the wort would get oxidized stiring for days without yeast, maybe the volume is small enough or he pours the beer off before adding the starter. I usually make a good sized starter but add the yeast before stiring, also put the starter in the fermenter before...

Presumably the starch is going into solution, being broken down into sugars that desolve

As suggested, acidifying your sparge water will help, I'm in Melbourne and our water is pretty neutral, I add just 1ml of lactic acid to my sparge water to bring the pH down to 4.4 according to my pH meter

You probably want to cover the grain in the malt pipe. I'd prepare more water than you think you need and cover the malt with 50 mm of water or as WEAL said do a full volume mash if you can. If you don't have enough volume for the boil when you remove the malt pipe, you can top it up with more...

Second is a smaller LG fridge freezer, might just squeeze a small fermenter in

First is an older Westinghouse, all fridge, would be good for dispensing from kegs, it would need a homemade shelf, would hold 4 19L kegs or good for cooling a fermenter

yes

Green swing tops, never refilled, clean. They're too nice to throw away but I have no use for them.

The numbers nearly add up, if the volumes are correct using the pre-boil gravity, post boil gravity should be 1.086. How accurately do you measure the volume and what temperatures were the hydrometer readings taken at?