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Steve- sent you a PM. Thanks. I didn't get any advice about the Brett question so I just pitched my prop into 5 L of the green beer. I'll leave it for a few months and see how it goes. I've got a big function coming up in a week so I fermented at a higher temp. and bottled straight from a...

Well, I brewed the Choc. Munich porter on Tuesday and all went well. I had a bit of trouble with lautering as I expected but really happy with the colour and OG. One extra thought though- I had a bottle of Orval a two weeks ago and for sh**s and giggles I cultured up the yeast. I was...

I read it that way too. :lol:

Y Yes, your right. How silly of me. ;) What's the correct noun? Suspensibility? :unsure:

Make sense, also the solubility probably increases with temperature, but I don't see the value of putting the yeast under that sort of stress.

As everyone has said 37 to 40 is way too high- great if you want to select for coliforms but the yeast won't like it much :wacko:

Agreed -if it's diacetyl you can't miss it- butterscotch candy. Also agreed- probably a really low level lactic infection. I've not experienced a bright beer or storage beer that has gone from clean to diacetyl without an infection.

I used to work in the lab and we did a lot of trial brews- and I saw a lot of explosions :o . Sometimes they go bang and you get a million pieces but often the bottom ( it's the widest, thinest and hence the weakest part of the bottle) will just sheer off or even the top will just blow off...

True, true. Also could be hyper-attenuation from an infection in the just one bottle that had some unseen biofilm or gunk.

All three might all be the same little critters. Sound remarkably similar. I remember thinking to myself "man this is a stable yeast. I like this one" Sounds like I could have saved my client a bit of money and just mail ordered some 1469 :blink:

If they sourced it from the National Yeast Culture Collection in the UK, it sounds a lot like NCYC 1333. :ph34r: (Listed as Yorkshire squares head type) I bought a freeze dried ampule last year for one of my clients and here are my fermentation and tasting notes for my first trial brew with...

It's really great to bounce ideas off you guys. Once you hear a different perspective its much clearer. The Cascade IS really citrusy. Better to leave it out. I dry hopped a wheat with the cascade and split the secondary in two- the other half with coriander and orange. The bloody...

Thanks butters- that's crystal link an interesting read too. Still waiting for the link to the reverse crystal process :D Just looking at Tony's recommendation maybe I'm too heavy on the crystal and choc?

Well thanks all and I've gone with consensus. - Munich Porter/Stout but I'm going to add just a bit more of a twist and add a little unmalted rye that I have. I don't know why- it just seems to fit IMO <_< also this is going to be a "Clean up brew" to use up my left over grain and extract How...

Thanks for the extra info. Your right to wait- but it tests your patience doesn't it... and your willpower! :beerbang:

There's some great ideas right there- The choc-munich-stout sounds great for Autumn quaffing and with a bit of age would be perfect timing here. mmm,- I actually might have to try a FEW of these. I'm going to brew on my day off, Tuesday and have started my propagation of NCYC 363 which...

Like watching grass dry.. a good hobby for drinking :chug: I've never thought about making crystal from kiln dried malt like that but it basically just replicates the traditional method doesn't it..... very good- something I'd like to try one day. You don't have any way to turn crystal back...

I like this idea too- never tried a APA....also I can use my Cascade hops :)

Excellent suggestions. One think i didn't mention is that I only have six yeast in my collection and furthermore only two lager yeast- both of which are crap. I would like to try a Munich dunkel though. I do have a good top fermenting yeast which would suit an Altbier so maybe that's one...

I have a bit of an Iron Chef situation here. I'm running low on ingredients and because I'm in Japan its really difficult to get more quickly so... What style would suit the following grain that I have available? -5 kg Munich malt -5 kg Chocolate malt - 5 kg Crystal malt - 800g Wheat...