- Posts 13
Last Activity:05-01-2012 9:57 AM
Posted in thread: Re-occurring carbonation issues on 02-08-2011 at 04:42 AM
What you might want to try is change your priming sugar. I know a guy who had a similar
problem, turned out his LHBS had sold him maltodextrin (unfermentable) instead of corn sugar.
Maybe just add som...
Posted in thread: activator pack smells like rotten eggs on 12-12-2010 at 11:58 AM
Quite normal. Lager yeasts produce sulfur compounds during the ferment, these will (mostly) gas
out before your beer is done.
Posted in thread: Free stein! on 08-01-2010 at 12:47 PM
The inscription says "Ein guter Trunk macht Alte jung" ; your translation is correct. On the
bottom it says "Handarbeit" which translates to crafted by hand.Prost!
Posted in thread: Anyone wanna make me a recipe? on 08-01-2010 at 07:38 AM
Nottingham will work fine. It will finish a bit lower as well.
Posted in thread: Consistently Contaminated Beer on 07-20-2010 at 05:49 PM
I would switch to spring water for your next batch. Yeast need minerals in the water to do
their job.I agree with previous posters, it doesn't sound like a bacterial
infection/sanitization problem, mo...
Posted in thread: Beer in the morning? on 07-07-2010 at 12:08 PM
Tall Hefeweizen and a Weisswurst on a Sunday morning - a perfect start of the day. (They say
that Weisswurst should never be eaten after the church bells sound at noon.)I miss Germany...
Posted in thread: Nottingham hates me on 07-06-2010 at 08:41 AM
Yeah, I think I was being a bit impatient. It turned out to be a really nice beer, the
harshness went away after about 6 weeks in bottle in total. It wasn't really an astringency
though, more like a b...
Posted in thread: Nottingham hates me on 06-05-2010 at 04:06 AM
i really don't care for nottingham yeast, every beer i've done with it has a weird harshness to
it. i've never fermented it warm, but on the low end it doesn't work for me, i'd much rather
use 1056 an...
Posted in thread: Was in Japan - Hard Time Finding Beer on 06-05-2010 at 03:47 AM
Of the mass-produced ones, Yebisu is my favourite. The introduction of Happoshu (low malt or no
malt beer brewed with or from adjuncts like soy, pea and corn protein) as cheaper alternative
Posted in thread: What to expect during cold conditioning on 06-05-2010 at 03:41 AM
Kolsch yeasts are low flocculant, that's why commercial Kolschs are filtered. I dont mind a
little haze in mine, and given time the beer will clear up more under
lagering/cold-conditioning. I'd give i...