Search results

If you want less of that pils bready/nutty taste you're describing don't be afraid to use some pale ale Malt instead of pils and give it a long and low mash rest to still get a dry lager with a little more rounded malt flavour

Sounds like your off-flavour could be pretty closely related to a wet cardboard smell and oxidation is probably your best bet especially considering it's only one keg

Can't remember off the top of my head but we have never used packets before and this was a very once off kind of brew day so I doubt we changed the transfer chill temp from what would have been set and we normally go to the fv at a few degrees below fermentation temp, so I'd guess 10c off the...

Lock it in Eddie

Sorry 15hL! Not able to correct my initial post hopefully an admin can, wrote the original post at home and just checked at work now, must have had 30 in my head from 3 packets.

Yeah sorry should have clarified these were 500g packs and I pitched three. The fermentation was terminal in around 100 hours and the lag phase lasted 12 hours. Important to keep in mind this was a lager fermentation

I'm also interested in the importance of the best before date, these packets granted were stored cold their entire life but I was genuinely amazed at the viability that far past the BB

Just thought I'd throw this post up as it might let some people rest easier after throwing a sachet into their fv and hoping they shouldn't have rehydrated instead. After reading so much over the years on the fierce battle between the old rehydration vs no rehydration camps and after reading...

Cheers guys, looks like there's a fair bit more out there than I knew about

Hi guys, I'm looking for a few good websites of a blog type nature or just some with good brewing articles in them. I enjoy sitting down with a coffee over a few easy to digest articles but I'm running out, any suggestions? So far I read these: - For a while I've found the mad...

With todays modern malt assuming a pretty normal grist I'd ditch the low rest and even some of the higher ones and do a single saccharification rest of your choosing between 60 and 70, then get it to mash out (75-78) then call it a day. Especially with electric elements which are slow to ramp I...

Hey sorry to get back so late, I have a pretty funny development after all these years of experimenting, unfortunately not one that will help with the recipe but I'll pm you anyway

There's every possibility that some varying sizes of foam positive polypeptides are present in higher concentration in carapils but it's good that your process produces good foam regardless! Edit: I should probably add I'd be interested to compare wey and briess carapils as from memory wey is a...

First thing that comes to mind is that a few English Ale strains once cold really don't like getting back up and going especially if they're already tired. Next time I'd be interested to see what happens if when bottling, add some US05 to your bottling bucket if you use one so that each bottle...

It's been a while but are you guys still on here?

Also perhaps keep in mind that if the keg is really brim full it'll take a lot of time to get the co2 in, a bit of headspace would speed up the process, maybe have a pint then put the gas back on

In my personal opinion do a course like this for the practical experience but go and get your gen cert through the IBD. It's a more widely recognised qualification and imo will lead to more chance of employment than a somewhat more general cert 3 will. It's how I got into the industry, did the...

Gotta agree, have chucked cacao nibs in several batches and the chocolate is extremely prevalent and genuine

You used Joe White and good in the same sentence ;)

Depends a lot on the style imo, a simple pale ale needs little more than 90-95% base with maybe some munich or crystal, a Belgian dark strong would easily have 5 or 6 different malt components if you wanted. If it's hop forward throw 90 percent pale in and 10 percent Munich and call it a day. At...