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i have always thought 05 dropped out pretty good. I use Nottingham a bit and I’d rate them similar. But hey. Maybe I’m a ******* moron. Maybe I gave no right to give my opinion on a home brewing website where people brew beer for fun. I always forget just how serious home brewing is. Let’s just...

It def saves money ,dependent on what you like to drink I can brew 23l of pretty decent saison ,Belgian ale or tripel for $40 of ingredients,cheaper if I bulk buy, and about $6 worth of a gas bottle . with cleaning products and such lets round up to $50 a 750ml of a good any belgian will...

The slurry is mostly of yeast. After 24 hours in the jar in the fridge the yeast and beer seperate and it’s easy to tip off the old beer and only have the yeast when pitching

Is this for short term storing? I use whatever jar we have. Make sure its clean. Dip it all in sanitizer, for a bit then scoop out slurry ,top up with cool boiled water if necessary and chuck it in fridge for next use. have kept yeast for Over a month an re used with no issues.

so this is a new one for me Brewed on Sunday and had a issue with my tap fitting. leaking. Before it got too hot put my hand in to tighten the fitting inside and sliced my thumb a little on the thread didn't really think about it at the time but while cleaning up I found theres a coupe...

I did 3 batches in a row with it. I had heard the same. The beers were fairly clear but I wouldntsay it dropped out more than any other good flocing yeast like Nottingham Or us05. for me the bottles did seem to take extra time to carbonate though. beers I made were mosaic pale ale - this cane...

nice. end of the day if you end up with a nice beer you enjoy tha'ts all that matters tell everyone its a hazy and you have nailed it

I made one of their 3kg tins many moons ago when I first started brewing. Like 3rd or 4th batch 6 years ago. I can’t even remember what it was now. but I do remember thinking for quite a while on my tin journey. it was one of my best beers

Nah. Don’t have any way to carbonate at that temp. They just sit in crates in my garage. Sure that’s a factor. that said i do my Saisons up to 30 and they always carbonate pretty fast at room temp.

needed longer. In fact i did 3 beers with it and all 3 took a while to carb for some reason.weord for a yeast that does a quick primary ferment

Id get a bigger pot. the whole process sound painful. get a 50l with a tap already installed and your good to go

Did you add hops to the boil or just steep some ?

a few batches ago I had a brand new bag split at a seam and dumped a big chuck of grain when I removed it .I scooped out what I could with a strainer and just ran with what was left over and the beer came out fine that said I didn't have heaps in there ,about 500g Id say ,as I realized as I...

what was your stirke temp and how much grain and water ? I do no sparge as well . most of the time my recipes are 6kg of grain and 35l of water I lose 2 degress tops once well stirred

what temp did you mash at ? low 60's like MHB suggested ? you said it was first time using that pot. you confident in the temp you had ?

Hey man what kind of brewing do you want to start with ? kits or straight to all grain ? find a local home brew store and go chat to them.they will sort you out and get you going

cheers man. Yeah I ended up pretty warm by the end . about 28 did another reading and it was still 1006 ,not 1004.had it on a wonky table . Thats 10 days at 1006 so I bottled this morning while working from home .I primed on the low side just in case it goes another point .but think its...

Went to bottle and did a final reading and the damn thing had dropped again to 1004. Guess I’m leaving it another bit.

So currently have my first saison with 565 in the fermenter. I brew a bunch of saison but have always stayed away from 565 after reading that it can be a pain to deal with. Standard pils ,wheat , Vienna recepie mashed at 64 Fermented at 24 Og 1052 For all the hype it was a very...

It’s the fact that it is crystal that makes 500g allot. Crystal when mashed alone will make little fermentable sugars and will make the beer overly sweet. Of course taste is an opinion. if you are doing partial mash , and I used to , I’d just be mashing some simple base malt.