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Aussie Home Brewer

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  1. An Ankoù

    What yeast to bank?

    Just read the link you posted to homebrewnotes. It's amazing and I'd never heard of them. Thanks again. Looks like a real treasure trove.
  2. An Ankoù

    What yeast to bank?

    Sounds like a great project and thanks for the link. I'd seriously recommend you read this book, especially the final section on setting up your own yeast lab. It'll answer a lot of questions and is co-authored by the owner of White Labs...
  3. An Ankoù


    Decent bottles, don't overprime. Some lager yeasts keep on nibbling away at the polysaccharides and you can end up with gushers. I do 3-4 g absolute max of sugar in a 50cl bottle. Good luck.
  4. An Ankoù


    You can bottle the beer with priming sugar just as you would an ale. There's no reason why the yeast should be dead. But, in my experience, it's going to take months to carbonate. I leave mine for 6 months. Lager's a long-term investment, I'm afraid, but the so called pseudo lagers come on much...
  5. An Ankoù

    Effects of chlorine in mash

    Potassium metabisuphite and sodium metabisulphite have the same chemical structure apart from substituting K+ for Na+ so there should be no difference in any residual tastes. If you chuck in a half a campden tablet in 5 gallons,, or even a full one, you've got far more than you need to...
  6. An Ankoù

    Effects of chlorine in mash

    I don't know about it doing harm in the mash, perhaps oxidation issues, but it will certainly ruin your beer when it combines with phenolic compounds in the hops during the boil. It'll produce a variety of chlorophenols which have a very low taste threshold, will make your beer taste strongly of...
  7. An Ankoù

    Hi all, from Zam

    Sounds amazing. Whoa. Just looked at some photos on Google. It's more than amazing.
  8. An Ankoù

    Bottle carbonation - yeast raft or infection?

    Loosen the top on one of the bottles and gently sqeeze. What does itr smell like? The great thing about using PETs is that you don't leave any headspace: fill them like you have, put the lid on loosely and then squeeze all the air out before cramping down the lid. Reduces oxidation and if you've...
  9. An Ankoù

    Blonde Ale with Kveik yeast - which strain is best?

    Used it two summers ago (last summer i was experimenting with kveik) for anything where I might have used Safale US-05: light ale, blonde and an IPA. At the time I formulated a beer for my wife who had taken a fancy to Duvel Triple Hop- Citra. I don't know if you can get it over there, but it...
  10. An Ankoù

    Lallemand NEIPA Yeast

    Interesting that this Lalbrew yeast doesn't seem to be available under that name in the UK. Instead we have Lalbrew Verdant IPA yeast (Verdant are a tiny brewery in the south west of England where they make NEIPAs). The suspicion is that it's derived from this one : London Ale III | Wyeast...
  11. An Ankoù

    Blonde Ale with Kveik yeast - which strain is best?

    Hi. I've used Voss and Opshaug. I wouldn't even bother trying to make a blonde with Voss- especially at the top of it's temperature range- it's just too dominant. Opshaug, on the other hand is much lighter, but not perfectly "clean" either. I used it in a strong English bitter and thought it...
  12. An Ankoù

    Rain water chemistry

    Hi Bruce, I use rainwater from time to time. Let it rain for half an hour to clean the air and clean the roof. Treat the water you collect thereafter as chemically pure water. It isn't, but for brewing purposes it's good enough. Use it within 36 hours and keep it out of direct sunlight. Great...
  13. An Ankoù

    American IPA

    Yeah, I was wondering that, too!
  14. An Ankoù

    Welcome some thought on my technique

    Hi. Pommy brewing in France so not sure about some of your references:but. The temperature range for crystal malt isn't critical as it contains no enzymes and doesn't need converting as that's already been done in in the malting process. You just have to keep the temperature down below about 80C...
  15. An Ankoù

    Going to try a fwk - All In Brewing Consequences Pale Lager

    Do the 34/70, without a doubt. This is a proper lager yeast, but it'll work well at higher-than-lager temperature. It'll also stink of sulphur while it's fermenting. Don't worry about that. SO4 tries to be an English ale yeast and is not suited to the kind of stuff you're brewing. It'll be far...