Search results

Rehydrating yeast is not the same as active yeast in this case. You could pitch active yeast from another batch you have going or you could make a starter so that the yeast is essentially hitting the wort running, not just having a standing start. I haven't used the enzyme so can't really chime...

Hmmm you might be right, I usually brew ag - and don't know what exactly you mean by 'steeping'. When I started and did extract my idea of steeping was 30-60 mins around 65C so just assumed most people steep between 60-70C which I guess you can call a 'mini mash' depending on what you have in...

I had one the other day and thought it was good but nothing crazy. I'll take a Sculpin or Big Eye over it for sure. It was very well balanced - felt like a 4% beer to me but not if you want something hoppy or bitter.

You can steep Munich and Vienna. If you are going to, I would use more than 100g though if you want to add some flavour. I would aim for 500g and keep the crystal the same or you could use half the amount of dark munich which will have more malty flavour. Looks like a good brew for your first...

There is some good info on here about cold crashing. If you can take your fridge lower than 3C it has been recommended that you will get better results closer to 0C or -1C. I don't know if there is any research but I seem to remember that a few days at say -1C was more effective than a much...

Oh yeah, if you have the spare yeast, I would consider next time pitching both packs from the start, rather than one and hoping it does the job. That said - using non-kit yeast is a big step - you could also look at drinking a few six packs of coopers and using the dregs. The more beers you...

Hey mate, Sometimes hopped extract and liquid extract in particular can do that - so don't worry too much. The first thing I would do though is look at using a different yeast and also more of it. For standard pale ales you have a lot of choice - whether dried yeast or liquid yeasts. A lot...

1010 is pretty low what was your recipe, mash details and ferment temps? Is the beer thin, but still still sweet? FYI I think notto won't really get the right character for a kolsch. 6 days is also really short - even if you did a 2 week primary and a week of cc for a kolsch

Hey Nick, most of the malt by the sack are out of stock (e.g. TF MO) but in stock in the other section, is that just the website or are you low? May need some more grain in the next week or two - no hurry. Cheers,

It is delicious though it has been a little while. One time when I was there, they had mentioned how big Simcoe was to for them and their beers. Not much else to help but you could always just go by and ask. If you get the recipe for 44 then please message me straight away!

I would like to try this beer! Very interested to know how it turns out, this could be the beginning of a new trend - BIABoction mashing?

Hi mate, where are you getting 55 & 65C from? I thought most people saw 80C as the low limit for whirlpool and 0 min additions? In which case, I think to emulate say some of the american or Aus breweries that make good hoppy beers, are you just talking about say doing a 20 min whirlpool at say...

For a portery taste you really can't go past brown malt. Kudos to Barleyman for helping me on that one. It is delicious.

I think when these issues occur a lot of the time and you've tried pitching additional healthy yeast it is often a faulty equipment issue, such as using refractometer without converting, broken thermometer, etc. From 1055 - 1033 with 4 packs of yeast there has to be something along these...

Hey Les, how'd this one go? I haven't used aromatic malt before have you tasted the results yet or is it still too early?

Here we go, sorry it took a while: Enderlein's Alt Munich - light (6.5L) author suggests if your Munich 1 is darker to try subbing a small % of two row pale malt 5 gallons 40IBU OG: 1047 FG: 1010 ABV 4.8% SRM 11-12 These values are just predicted of course Malt: 9.25 pounds of Munich...

I also was a big fan of the Schumacher Alt in particular. Have you read Altbier? There is a recipe which was recommended / formulated by the old Schumacher brewer. I definitely didn't nail it due to process and diff hops when I made it but I can post it for you if you haven't got the book? The...

Another very quick order: Sunday with an update from Nick on Sunday, Mon morning and then before you know it there is a box on my desk Monday after lunch... Thanks again!

If you are racking to a priming bucket / container you should be able to bottle very clear beer. Both yeast and hops are often very compact for me, although I also aim to cold crash most ales for 3-7 days. Have had a few very clear beers. You might have chill haze but I am not really...

What temp was the wort when you took the reading and how did you take the reading? I use a hydrometer and if the wort is >20C use one of the hydrometer temp correction calculators - free just Google it or find an app. If you are using a refractometer, do a search here as lot of people have...