Search results

Id be definately trying this dry yeast. Currently using 1318 liquid for NEIPAs and they are $13 a beer and i cant reuse the yeast due to the dryhopping during fermemtation.

^ aiming for lower attenuation and also some of the esters its produces. Also, the previous beer was 002 so trying to replicate as much as i can.

he does like the Lashes beer :-) the previous beer for him was simcoe, mosaic and cascade so just dropping the mosaic

Making a beer for a mate 167 - Ashby Ale 2 OG 1040 FG 1009 ABV 4.2% IBU 18 EBC 7.5 Vol 20Lt Eff 85% (brewhouse) 85% BB Ale 15% JW Wheat + Acidulated malt to drop pH to 5.2 Mashed at 66c for 60mins, 72/30m, 76/30mins 60min boil @ WP - Simcoe / Cascade = 18ibu No Chilled Fermented with...

Last week I split a batch of Saison into 2 x 9.5lts kegs, one i used the 300um hop tube with 56g of Mandarina Bavaria hops which makes it quite heavy = 5.9g/L Well this is the 3rd time using that hop tube in teh past 3 years and.... the hops havent exactly kicked out that citrus fruit aroma, i...

Wheres is my popcorn. [emoji41]

^ ^ I've done about 12 or more brews under pressure now and the fermentation time is no different to before. its all yeast pitch rates and viability of that yeast pitched and the temperature you ferment at.

^ how much line do you have thats not cold?

turns out it was a AHB thread. https://aussiehomebrewer.com/threads/capturing-co2-from-fermentation.15629/

^ ^ if your worried about the sides sucking in during the cold crash, prior to that fill it with C02 from the bottle and then cold crash. be mindful that that c02 is being absorbed and will start to carbonate your beer.

Hey wide eyed, i read somewhere that if you carbonate with co2 stores from fermentation it can cause off flavours. Not sure where i read it i will try get the link. I questioned it becuase the beer can be carbonated naturally by capping the vessel but apparently when its stored something...

Nice Cliffo. What does the flaked corn do? Dry it out or add some kind of malt aroma?

Depending on yeast but likely with 7Lts of headspace you wont have any issue.

If you still have krausen then fermemtation is still going. When the krausen drops and you want to check if FG is near or done, pull that prv and drop the pressure out to get a heap of yeast into supsension and see what pressure pushes back into the fv.

^ ^ i like it Cliffo. Whats in the mix?

mine always looks like there is still fermentation but usually after 4-5days and that kind of temp raise she should be done. Just pull the PRV red valve and release the C02 right down to 1psi and let it go, Watch as all the pressurized yeast in the bottom of the collection bottle will...

Im an AG brewer but looking at that, Id take the Dextrose out and target a higher FG. That higher FG = more un fermentable are left in the beer, which is considered sweeter however that "body" of the beer is where those unfermentable are placed

Cool as. Did you underlet the water for the mash in?

^ sounds like a perfect MHB wheat beer.

Definately use it all in the boil and then create the 4 different dry hopped combos, making one of them all moutere. You can decide then if you like it, i wasnt a fan but they were 2015 crop