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update: well, I brewed a golden (blonde) ale recipe that I've used a ton of times before. 65% pale ale, 20% vienna, 15% carahell. I subbed the usual UK hops for an all cascade hop-driven profile at 40IBU i pitched M21 at 30c fermentation. bottled after 3 days - and it carbed in 24 hours...

while I won't talk about my drinking quantities (it's higher than I tell my doctor) when it comes to saving money, homebrewing is a great way to reduce spend. a pint where I live can go between 10 +tax - 18 +tax. I buy bulk grains and have an average cost for homebrew of about $2 - $3 per litre...

had a few seriously bad Kolsch beers, could never work out why they turned out tasting like sour fruit. then after talking to a mate who had a similar experience, I placed the blame on the k97 dry yeast. I had tried 18c, 20c, but both were awful. I then switched to the wlp029 and bingo, same...

i suspect it may be reasonable in a dampfbier

as an update - it turned out terrific at first, then bad ats it aged. I thin I encountered hop burn or something as the older it was, the more it tasted a bit harsh. I don't think it was oxidised. I used 50g cascade dry hop. if I can replicate the first few bottles, it would be one to try...

ok, so my WLP351yeast experiment is about halfway though. fermentation starting at 18, then raise to 22, then back to 18 in the primary; followed by the bottle at 18 for a week the beer has nothing interesting about it at all. it's a good beer, but not 'amazing' like Schneider yeast, or 3068...

I've been further experimenting with dampfbier. and to be honest, I'm in love with this style. all the grain flavour of an IPA/Goldern ale/ESB/..etc but with the weirdness of the german wheat yeasts. I've completed a few variations - my guide is to keep to a 'grain forward' style, IBU less...

thanks mate, much appreciated. that's just the encouragement I needed to give it a go with some level of confidence. have a good one

Hello brewers, I have searched the forums and the internet and found varying information. my question is - does anyone bottle their beer when using kveik yeast as the primary fermentation yeast ? (common strains from Lallemand, or such, like Voss) I see a lot of people using kveik, but in a...

this is the matter that has me most baffled, and I suspect is in a mineral deficiency in the water I'm using. yes, the ph should decrease at each step. however, I'm finding it increases post mash. most confusing. ill keep updating on the progress. my current beer has just gone into the...

thanks mate. my experiments so far have shown taste improvements from adjusting the post mast, pre fermentation ph. it is something that was surprising the variation across a few styles I've tested so far.

Hello brewers, in an effort to improve my brewing, I'm monitoring PH. my home water has high ph and I adjust using lactic acid. I have been adding grains to the mash water (only mineral adjustments made) and let it sit at 30c for 30min. then check PH. adjustments are made at this point I've...

found a hack that turned out great. after my last weizen, I saved the yeast slurry; then repitched it into a dampfbier made from 4kg Munich 2 (weyermann) and 1 kg vienna, 10IBU hops at 40min - dam, what a great result. one to keep in the rotation from now on.

interesting ill report back when it arrives and I brew with it.

on yeast - has anyone tried the WLP351 - I just ordered 2 packs to give it a go. keen to head towards the Schneider Weisse flavour profile in the next batch I make.

it's the clove for me also, I prefer it to the banana flavour. a point much debated with Germans. I've sat through a few hours of heated debate as to the better between some mates from southern Germany.

hey Doc; thanks for your tips i have had some (only 2) joy with the Munich Classic dry yeast, but my best results have been with the 3068, and the Schneider yeast. interesting wheat to barley grain ratio. if im reading your post correctly, are you saying the higher the wheat the less you like...

hello brewers, I have a question on Munich 2 malt. I have a lot of cascade hops, so was going to make a pale ale - but then I also have a lot of M2 malts, so was thinking of doing a 50/50 pilsner/M2 and using a the cascade for bittering/aroma/dry hop schedule. did anyone make a pale ale with...

I'm currently brewing one with 20% vienna and 20% pilsner with the rest wheat; so far it looks the part. im using Schneider weisse yeast and hallertau hops to 10ibu

Is anyone into brewing hefeweizens these days ? Ive been obsessed with them lately. Had a few good ones, and some learning experiences. Happy to share if of interest