Search results

An American Brown without crystal is like Christmas without the fat man.

Still waiting for the full results. Someone must know something, throw the dog a bone.

I had the same issue some years ago with their 4mmID tubing. Now I go to Andale and get the good stuff.

Glad you liked it. I only have a handful of bottles left and feel it is still improving. So lesson for next time is more bottles and more patience.

I should have said 'some'; but really just one? How many use stirring?

I have thought about this and agree that it is worth a go. If you maintain the airlock then oxygen shouldn't be a big issue, me thinks. However, I wonder why commercial brewers use beechwood to increase the yeast contact during lagering rather than a stirrer? Love to hear how it goes.

Sounds good as long as you guys are happy getting two of each swappers beers.

The idea is that lowering the pH to 4.5-4.8 will stop the lacto breaking down the proteins responsible for head retention. I tried this on a recent batch but I waiting for it to carb up so don't yet know the result.

In BS you must have the date for the recipe set incorrectly: a three month old packet does not have 96% viability.

challenger and styrian goldings play well together

Bribe I made your Yorkshire Bitter, hit final gravity within 2 days.

No you don't require a pH meter to brew a BW: I was just trying to point out that a yoghurt culture might not give you the sourness of a traditional BW, but it probably will give you the tartness you are chasing. Be guided by your taste buds, in the end that is the most important measure of a beer.

If you are just going for some tartness then I think most sources of lacto will work. However if you are going for sour (pH 3.0-3.3) as in a in a true BW, then a barley derived lacto is probably a better way to go. My kefir BW got to pH 3.5, not quite as low as I would have liked, but it taste...

Yes pitch the grain or culture typically in low to mid 30s C. How long is the question, depends on how sour you want it and how much lacto you add. A bit tart a few hours to a few days for good sourness. I haven't tried the Hop Tart but suspect it is mildly tart without being overly sour. Taste...

Yep but it will more one dimensional and not have the complexity.

Although lacto is meant to be aerotolerant my experience has been it has been beneficial for souring to keep oxygen out. Additionally if using grain to introduce lacto, oxygen can encourage the growth of acetobacter and give a vinegar flavour which is not desirable in the BW. You can purge with...

Sounds like a 'sour mash' Berliner Weisse of sorts. Perform a normal mash and then pitch either a commercial lacto culture (Lacto Brevis works better IMO) or a handful of grain, cover with glad wrap to stop oxygen getting in and allow to sour for a few hours to days (depending on how sour you...

I would pitch fresh active yeast at bottling. I tend to aim for 1-2B/L (as per the recommendation in the book BLAM) and it is best this yeast comes from an active starter so it won't crap itself in the high alcohol environment. So I would make a small starter and add that to the priming bucket.

This is the conference thread not the Australian Amateur Brewing Championship so you may not reach the people you want it to.

Just spoken with Ferg and this is a mistake. Should read maximum two entries per category and one per style.