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There's a dry saison yeast?!

I never really pegged what was going on with the awful cardboard taste from my old 2L clear PET bottles. When I went to AG, I had large quantities of the coopers 750 brown PETs. Never had any of the taste issues. Someone then tipped me off on the whole oxidization issue, so I geeked out about...

Batz (and others), you're probably right. As it turns out he's 70 this year and so that's going to result in some sort of trip up to the rancid sweaty mosquito ridden hell-hole of Darwin. I think I was deluding myself that I might set something up to help his homebrew. Or at least, you know...

Cuh, you people. If we all took the "why bother?" approach these would be quiet forums indeed! :)

My old man is a recalcitrant bastard. He's been brewing coopers tins K&K style since I can remember. Well over 20 years. I only realised it was possible to up my game and participate in the whole all-grain thing a few years ago. So any conversation with my old man generally involves him saying...

It's a pretty fast yeast when you pitch a good starter or healthy slurry. Can't really answer your question about speed of ferment. I generally pitch generous starters and the whole thing goes off like a bomb, tastes awesome. Lovely floccer, great peppery flavour to it compared to the dullness...

Hey Mini, I quite like WY2112, I used fermented around 17C. Very crisp beer, the whole profile works nicely with northern brewer. I've been refining two Common recipes, one is more of an Anchor Steam style and the other is lighter variant using a citrus-y hop for finishing. The light one: 4kg...

I haven't but I brew a lot of California Commons in general. Baffled by the amylase. You'll be getting total conversion anyway if you're doing the mash right surely, and this is for 75 minutes as well... The only point in it is if you don't have enough base malt and this has plenty. I doubt...

Blimey is that how false bottoms work, the pick up is underneath? I was a bit baffled over how a hole in the side of the pot at some arbitrary level is particularly helpful but I guess that would explain it. Hmm, I might go have a look at urns at the like. Brew day out on the balcony would be...

"Your teaspoons must be a lot more conservative than mine" <shrug> obviously I don't use teaspoons, I use grams. I used a specific half teaspoon measure I have (for baking or some such) to make that estimate. Thirsty Boy said: "People - people with books to sell mainly - make water too...

'twas a brew day yesterday, I had another crack at trying to do this properly armed with really nothing more than a technique change. Throttle the siphon hose. First off, the boil was longer than usual, nearly two hours. I did that because I could see I was over volume and I wanted to get the...

TidalPete, sounds ideal to me. Cheers! I guess a bit of the concern comes from this coinciding with quite a lot of effort to knock down my chill haze. So far nowt to any avail, but that's why I was trying to suck up pretty much nothing.

My kettle pot doesn't have a tap, I have to siphon over the lid which is a bit of a pain because at some point I have to decide to stop and can't easily start it again when I'm near the bottom. I'm using brewbrite. The good tip here seems to be to slow down the flow. I've got quite a long drop...

Hello chaps, I'm quite happy with my set up now but there's one thing I'm having a spot of bother with. After the boil, trying to suck up the wort into my fermenter without sucking up trub. My kettle is a rather large 50L pot, which is quite wide and therefore shallow when I get to the bottom...

I've found the EZ Water Calculator spreadsheet works a treat. It highlights the need for further acidification, if needed, after you've entered your salt additions. There's a box for 88% lactic acid. I use 85% phosphoric instead but the same amount. The mash pH (measured at room temperature) is...

Hmm, looks like that is the case too. Learn something new every day. Well that's a spanner in the works. So the target pH is the mash at mash temperature? I'm guessing someone has discussed this at length somewhere. Mat.

My understanding is that the pH is the pH, but your meter is thrown out by temperature right? The temp compensation on leccy pH meters really isn't up for getting something like 60C and what Nev said about making your probe tip last longer sounds wise too. It's trivial to cool down a very small...

This is good to hear, thanks. I haven't had the chance to do a series of experiments on the same beer, nor will I likely ever. I've been shooting for balanced, because I do like my malt and getting bitterness hasn't seemed hard as you say. I think my next beer (California Common 24L batch with...

Regarding salts in the mash vs sparge water. I measured my sparge run off and I found that after sticking all the salts in the mash, the sparge pH wouldn't rise to a worrying level. So from then on I just forgot about the sparge water and it comes out peachy.

Another request for the recipe, it just happens that I'm interested in a Saison and Motueka is my latest hop fixation.