Search results

Double the dry hops. That puts you at 6g/l. Some home brewers indulge in up to double that again. I know it might hurt to throw in so many hops and can be a problem for transferring. You need some kind of screen filter for the outlet. Hop aroma is not easy to get I think its somewhat a trade...

Pure filtered water for me too. Beautiful. I can squeeze in a 11lt keg in the kegerator for soda water on tap. I tried adding bicarb for the idea of raising the pH but by the time its effectively raising the pH it made it taste like soap.:barf:

I never get less than 76% BHE. At most 86% for a dry pale. Esky mash, simple infusion style. Multiple batch sparging gets a larger pre boil so a longer boil. ~90 minutes etc. You have your esky mash tun. Use a false bottom or a bazooka screen on the outflow instead of BIAB. I know people swear...

It can only be a miss reading. Post boil and OG is the same thing unless your adding a large starter. Even then there shouldn't be that much difference. I've got misreadings with pre boil. Sometimes malt can current. I'm not sure what the word for it is but an accurate OG reading depends on good...

I've got some special names for some of my brews but not tellin on the internet. Just in case Its liked by any reading pro's that could just rip it off and use it haha. Who knows I might one day release a brew somehow. Can you copyright beer names?

I cheat and actually use my bread machine. 10 minutes starter. ~30c water, salt, sugar and yeast to get it into activation. When in Krausen then add the flour. Push the button. Perfect puffy fluffy Pizza dough in 90 minutes. :cool:

Definately! Don't use yeast cake. I made a loaf of bread once with harvested yeast cake and I couldn't believe just how much bitterness carried through in the yeast. Very bitter! As for coopers dry yeast I thought it would be at least as good as bread yeast. The old days Bakers used to get thier...

I have a 50/50 yeast blend M42/US-05 ale on tap at the moment. Harvest ale in the APA levels. Excellent! I'd rate the M42 equal as good as US-05 but with broader range to do higher gravity stuff too. Its neutral yeast flavor to advantage malt and hop flavor. :cool:

Dates are on the pack but its hard to see. Its like a heat pressed impression on the vertical sealed edge of the satchel. That's a reasonable criticism for MJ yeast satchels they really need to make it more easily read.

Yeast count? That's all that comes to my mind. Standard for me for ales is to hit fg in 2 to 5 days. Anything longer than that is, longer etc. I still let them sit out for 7 to 12 days but the active ferment is done in 4 days usually. Look into yeast pitch calculations?

Ha, the only one that comes to mind to me is that M42 new world strong ale yeast. It is my best experience for high gravity stouts. Not that I'm an expert but the best stout IMO and understanding is strong! True to the names origin. Higher gravity, higher ABV. It is neutral yeast flavor allowing...

This looks like a comp I could actually enter some beers into. I've never sent beers through the mail. Is there any most reliable choice of postage these days?

Yes it is definitely an option to ferment out, but often all the way out too. I used it to try and correct a low attenuated beer (~1.024) when wanted 1.014. The result of adding the enzyme to correct got me to 1.002. Over Attenuated! Much higher alc volume and was prettey good to drink as well...

if its a true fg reading consider your thermometer used for the mash. I got thrown off course with my latest Stout finishing at 1.024 when expected 1.011. I found out the thermometer I use may have been dropped or something and is now reading near 10c lower than true. So I thought I was mashing...

I've found long long boils get a beautiful result for stout. If your aiming for high gravity. Large pre boil, boiled down over 2 hours, actually I think I went over three hours for the best Stout I've ever made. Its the Melanoidens I must like. Also to Oak the keg by Oak blocks in a weighted hop...

Its only because Coopers is a bottle fermented beer. Meaning its ferment carbonated in the bottle so you get a sediment that is the yeast. Check on thier site they encourage and give tips on how to build up their yeast. Not many beers on the shelf selection that are good for that. I vouch for...

With PET bottles you can get carbonation caps that allow you to bottle (Draught) from the keg as another option as well. For takeaways etc. The best of both worlds.

Mash technique can have a lot to do with head retention too. I do old school infusions and decoctions. Never skim the boil, work ways so all the frothyness stays in the brew. My attempts in the ball park of Cerveza had better retention and most of all. They were good to drink! I haven't been...

I didn't think Cerveza has a reputation for good head. More like thin minimal head isn't it? You ever seen a glass of Corona with a head? Thumbs up to Flaked Maize though. It has a nice sweet touch even if the gravity falls low. Corona measures at 1.014 in the Hydrometer and that is way higher...

I think i may have heard something like that on a podcast. It was just a theory of a brewer. That even though the air that dries the yeast may be filtered his theory was that it can never be sterile air that's blasting all that yeast dry. Still, proof is in the pudding, I mean beer ha.. I'm...