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Voyager Product Guide

Does this fit in an airlock?

Does your hydrometer read 1.000 with water at 20'C? Have you calibrated your thermometer(s)? As previous, ramp up mash from ambient then a long, low rest at 63/64 for an hour with a big, healthy yeast starter will get you dropping points in no time.

Maybe I missed something, but is this tasted from day 9 in fermenter or bottle/keg? Have you had anyone else try it to determine whether it is bitterness or something else you are tasting that you don't like? K&K plus some dry hops shouldn't be 'bitter AF'. Plus, everything will mellow with age.

Also depends if you're pitching an active starter (high krausen) or finishing ferment and decanting.

Or transfer to another FV and add more yeast. Should be enough residual sugars for new yeast to get to work.

No problems in my book. I've made hoppy saisons previously which have turned out a treat. 35IBU is probably a touch above where I had mine but I'm sure it'll turn out a cracker. MO base will help a bit with the bitterness anyway.

If you get some brew software such as beersmith/promash/brewmate you can compare to your heart's content.

Making an imperial stout-ish beer. Nothing really to style, just inspired by the centurion idea, what malts I have on hand and the 1581 belgian stout yeast. I'll ferment it on the cooler side to add some spice from the yeast without pushing it to ester-city.

Two from two this weekend. This time something a bit more dark and sinister. Loosely based on a bad joke about a centurion beer for a case swap. 14 atlas 2 veloria 1.5 winter wheat 0.85 dark xtal 0.85 midnight wheat 0.8 roast barley 0.7 victory 0.5 biscuit 0.5 choc 0.25 spec b 2g/L ella @ FWH...

Bargain for anyone up north.

Having used both gas and electric, I'll always have my hand up for electric. Easier to automate if you ever need to (set timers or PID control, for example), and safer to leave unattended. Plus no need to fear running out of gas, if not using mains.

I like to make starters on a stir plate, stepped up to volume where necessary, in low gravity wort, at temperatures which encourage healthy yeast growth. Potato, potata.

First brew in 3 years today. Keeping it simple; 90% veloria 9% winter wheat 1% acid 1.048 Cube 1 4g/L Huell Melon 1469 Cube 2 4g/L Willamette 1469 Cube 3 1.5g/L Ella GY002 It's good to be back. Now, onwards with the clean up..

Thank god we got that cleared up.. I was starting to lose sleep!

Better start a new thread! Lol.

It's pretty happy chugging around 17°C, but can easily be pushed higher with great results as well.

If you've got a lid you've got a (better) rubber band. Just use the rubber ring from inside the lid - perfect fit and mighty durable!

Glad wrap is great. It makes it easy to see in, and one less thing to wash and sanitise (a bit of starsan sprayed on helps as well). It's been all I've used for the past 10 years of brewing. Obviously it's not kept under CO2 pressure, but you'll get a layer of CO2 on top of the wort to help...

Pretty sure some beers like doombar (although not specifically a yorkshire bitter) are fermented closer to 25'C for the whole period. Give it a crack at 22-23'C.