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Hi Fleabag, as a professional (and German-qualified) brewer in Bavaria, my advice is leave to it at 6-7deg. This is what we (and most lager breweries in Bavaria/Austria) do in this situation. Assuming you had enough oxygen to start with, and other prerequisites for the yeast (e.g. Zinc!), it'll...

Hi Robin, good question. In theory, one can keep "re-using" the yeast for ever. Because, it keeps reproducing. Part of the fermentation process is cell-production. A yeast mother-cell can pump out 20-25 new cells - before she's pretty much so old and scarred that you'd prefer to have her out...

Heya, a burnt vegetable smell can be related to DMS production after the boil. However!!! At day 2 of fermentation, I wouldn't be alarmed at all. At that stage, the yeast is most probably pumping out large amounts of bi-products, which will then be broked down again during the end-stages of the...

Hey OP, just saw this thread and found it quite interesting. I haven't been very active one the forum for a while, while I've brewing full-time in Germany and now currently studying a Braumeister degree. As a tip for next time (if you're worried about this happening again), before mashing-in...

Heya Just after a bit of advice about my next brew. I've just brewed two Maibocks in a row, on Wyeast 2633. (1st brew: new yeast, 2nd brew: repitch) I'm about to rack the 2nd brew, and am planning to just repitch again, however I'd like to do something a bit different to a Maibock - however...

+1 for the Albion. An impressive range of fine beers on tap there, which they change regularly too. I live across the road from the Prince and the Mary Ellen, yet probably call the Albion my local. If you want a properly nice beer with good staff and an absence of heroes disturbing the peace...

doh...the attachment didn't work^^

Cheers mate that's a good point about about the poorly mixed extract in my gravity reading sample. Ingredients are as follows. I based it off a few recipes i'd found online for bocks with a couple of adjustments based on other brews i've done. Kit...

Hi I mixed up a Maibock on Sunday night. Pitched the yeast (WLP833) at about 24degC Then started cooling it overnight. Unfortunately, I still haven't got my setup with the powerpoint timer on the fridge right (or invested in a thermostat), so it got down to around 14C by the next morning. When...

Oops. I forgot to check back here in the last couple of days, and got impatient and just bottled it last night. Oh well...guess I'll see how it goes. morgue: how do you work this out? "1.6kg kit + 1.5kg liquid malt + .25kg dex + .25 maltodex @ 16L is OG1078" You just sum the masses, then...

thanks fellas Yeah even if it doesn't turn out that strong, I don't mind...as long as it's a nice ale ;) I did one similar to this a while back: Munton's Scottish Heavy ale. And it's absolutely delicious. (I think I fluked it to be honest. It's, by far, nicer than anything else I've ever...

Hi all, just signed up today after perusing the wealth of info on here for the last couple of weeks. Been brewing (only kits/extracts for a little while now). Lately been getting into the darker/heavier ales. I've got a barley wine on at the moment. It's been in the primary fermentation keg...

Glad you enjoyed it. Just looking at the photos brings back very fond memories for me I've been the last two years in a row, and was hoping to get back there this year. Sadly I didn't :( Ein Prosit, Ein Prosit, der Gemtlichkeit!!!!!!!!! :)