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Apparently there might be an issue if the kids wander between the mama bear and the puppies...always make noise and racket when you walk in a forest where bears live, give them a chance to move away. That's the theory anyway. This is only 90 clicks from the capital, Helsinki, but there is a...

Bear Trail brewery...20 meters from my back door, made me a bit of a local celebrity, the local hunting society is chuffed to bits as now they have a good chance of getting a licence to bring this bastard down (naturally I won't be doing any mushroom picking this year...):

Yes, I agree, but without the spiciness. Seems great already after 1 week from bottling.

What a change in 7 days! Nicely carbonated, orangey colour. Dry, crisp, bitter. Very clean and refreshing, although it fermented mostly in 22-24°C. I am dropping Notty, these Mangrove yeasts seem to condition and clean out very quickly.

2x11g of this yeast brought my 1074° down to 1013° and 8% abv. Fermented quite cool. 19 or so. The krausen ring came off the FV with a limp wrist - no elbow grease needed.

"My sister had a French girl staying with her..." After this bit this story really went down hill.

Anyone seen one? Do you believe they exist?

I am having the yeasty last pint from the FV and am not sure if it's the amber malt or the yeast, but there is something so familiar. Clean but still somehow fruity, like prune or some other dried or candied fruits, that green one especially, never can remember the name. Seems like a winner...

I am bottling tomorrow ie 19 days after brewing, 1058° went down to 1014° ie 5.5%, I was expecting a bit more. Tasting notes to follow in 2 weeks time.

Sorry for late answer...I have been using the following this year: mash in at 55 (about 5 mins) 40 mins at 63 50 mins at 70 15 mins at 77 Braukaiser.com calls it stepped infusion hochkurz.

I get 90+% mash efficiency and I don't pause and stir - instead I mash loooong.

That same evening ie yesterday started thumping along, this morning going very steady but not too aggressively, krausen was there too. Moved to a cooler place now when something like this was avoided:

24L batch. There is a calculator also but when I try it the results always match very closely what I've been doing anyway so I don't bother anymore. I like a well-carbonated beer and if I do a porter say I'll just use just over a litre or so to reduce carbonation. Here's the calculator...

I've used Magnum for bittering only, as mentioned above, clean and neutral, but sometimes also a bit metallic.

Slow starter indeed, dry-pitched 2 packets into 1074° wort with a larger than usual head space in the FV 15 hours ago. Nothing yet. I have it in the wet room in case it'll go mental later on.

Yes, one could tie a net or something on top of the malt pipe couldn't one? I'll definitely try it sometime when I'll brew a stronger beer, but first I want to try a double mash, later this week in fact. 1075° is the target so not that high actually.

I bought a jar of German Kuhne sauerkraut to compare my own one to it and ignoring the fact that I left my cabbage in bigger pieces and thus mine is crunchier, there's not much difference, mine is tad fresher perhaps. I eat it everyday and sometimes even by itself as a late night snack. And I...

I reused MJ British Ale M07 and it was just as fine the 2nd time and will be my new house yeast when Notty stock runs out. I simply swirl the FV and mix the remaining yeasty beer and the yeast on the bottom and pour it into a glass jar(s), put it in the fridge and use it in 30-40 days or so. I...

Has gained momentum, going at it like a steamroller. What are these "lag times" I read about? Just produce superior wort and problemo solved... :rolleyes:

Wobbly, my only worry is if the grain escapes into the wort. Although I do have a seal on top.