Search results

I have used t58 and find it great in darker strong beers. Does not attenuate like most belgian yeasts so mash lower. But it is a finisher and will stick around and bottle condition/carbonate a 12% beer nicely.

I thought the same thing. Boil the dme in your main boil. Boil and cool your tap water as well. Even better go buy a big bottle of water from aldi pit it in the fridge and then add it to your fermenter to reach pitching temp quicker. I would bet u have wild yeast infections as the source of...

If you add yeast to the bottles they may end up bombs. 1054 is a high fg. Do a search for biramasu and make a dessert out of it.

I think any restaurant must remember that the end of the day they are selling food and drinks, so the sales approach and marketing is important. Special nights as mentioned above. But ask a customer if they want to try any of the beers and give a 30ml sample. I see this used time and again and...

Google BYO partigyle and there is a nice article including calcs in it. I do them when doing a 12% plus beer. My first beer will be 12%, second 6%. You don't need a second kettle. You can boil, transfer, sparge and boil again. With a 3V system it's easy. The first beer is so rich, the...

I think one of the big problems with Brulosophy and other experiments of that ilk is that they choose to do experiments on beers that are APAs or IPAs that are dry hopped. These beers are probably the best at covering the flaws caused by processes they are trying to debunk. They should redo a...

I just ordered a bunch including the tripel. There is very little info on them. The Abbey and California common look interesting.

I think something has to be said for people's tastes. Michael have you ever tasted a good can kit or extract brew? Let me rephrase that. Have you ever tasted one where you couldn't taste the extract? Some people don't seem to be able to taste extract and others pick it straight away. If your...

It depends if you batch sparge or fly sparge. Batch you don't have to worry about it as much if you stir every sparge. A taller more narrow vessel suits fly sparging better.

I think adding yeast is better. I had to rotate bottles twice daily to get them to carb up. The beer was 14%.

Good to know.

Being able to repair and service my own and family members lawnmowers. And making terribly dirty jokes and drinking beer while doing so.

What yeast are you using? White labs super high gravity?

What was the starting gravity? 90 ibu is a lot. I think you will be surprised either way. You can go 20% on crystal malts but it depends on the recipe and style and the attenuation of the yeast. A low alcohol beer could have such a makeup. The highest I have tasted was 25% xal, was mashed...

Someone will probably remember where, but I recall the only competition I had seen was for WW owners only. I think the owner of WW advocates the use of a BM for wort, then the WW for fermentation and serving. Fermenting under pressure, isn't that what proper SS conicals can do?

Hi Steve. I am from Shellharbour too. The IBUs are a great bunch. Will ask to get you added to the subgroup. I am a 3v brewer. You won't regret going all grain. Mark

For the first beer you don't have to make your super dry beer. You just need to make a light coloured beer with no dry hopping. Medium gravity or less. You can of course repitch yeast cake over a few times as you want this to be a regular. I can't remember where I heard, but a lot of big...

If they are opposite they are more evenly heating than at 45 degrees. Me I love my over the side immersion elements.

Would it be better if they were opposite? Heated strait down through the middle? And one a little higher if need be?

If I were you I would do a mini mash. Are they crushed? Lager sounds like a pilsner base malt.