Recent content by Craft_brewer

It actually is the only yeast that finished dry for me (1.006 when I'm used to 1.010) and took a long time to condition as usual for a light lager, but it was very neutral really and had a nice crisp character I liked and didn't quite get from anything else I've tried. This was White Labs...

This was German Bock lager Wyeast but I've also used Danish lager and lots of 34/70 Weihenstephener. Really can't note any difference in taste or aroma cold or warm and to be honest will just continue to ferment at ale temperatures. Critiquing the latest again last night the fermentation...

Well the jury's out on my hot-start Munich dunkel. It's beginning to condition up and is a bit "hollow" tasting. Aroma is great. Sweet, bready with a touch of raisin from the melanoidin. No hints whatsoever of fermentation by products, just that hollowness to the body. I did miss OG by 8 points...

Just stumbled across this too for anyone interested https://brulosophy.com/2017/02/20/yeast-pitch-temperature-pt-2-cool-vs-warm-in-a-lager-exbeeriment-results/

I've been brewing lagers warm for a long time now, namely 34/70 at ale temps but tonight have thrown a warm wort over a slurry of WLP830 bock lager yeast at 83 fahrenheit cooling to 17 where it started violently bubbling away almost immediately so this is probably my most extreme yet and will...

Don't forget a small (1% charge of Melanoidin) Just 100% dark Munich isn't dark enough for Hoffbraü dunkel EBC so definitely need 1% Carafa II (Don't want any roastines)

Thanks mate. How would you describe the effect in lagers?

Thanks mate, what percentage was this in the grist? Just not sure what batch size you may be brewing

Hey guys, I've only just bought my first trial of melanoidin malt and am considering it's uses. I brew alot of pilsner, pale ale and German style wheat beers which is the style I originally bought it to try in. My questions are: 1. What percentage should I start with in a weissbier and is it a...

Like the original poster, I'd always tried to replicate the Aussie megaswill lagers. I've tried my recipe with ale malt and it wasn't quite right but that's because I use no sucrose in my recipe (not true to style but luckily I can't taste that in the final product) I use 95% pale malt, 5%...

The problem is you bottled a hoppy beer. These sensitive styles need to be force carbed under co2 and kegged. Or force carbed and bottled under CO2, bottle conditioning will ruin a Hoppy style before it's even carbonated

Yes,. I've also never had any luck brewing with galaxy. All five or six batches now over the past couple of years have been horrendous tippers. To the point I'm wondering how it can possibly be so, it's like the hops completely ruin the beer and tastes and smells inflected

Hey guys, I've been reading this thread and have just joined as a member to discuss I'm actually brewing a single hop galaxy pale ale as we speak and it has that all too familiar spoiled taste and aroma again.. I've probably brewed about six batches of single hop galaxy ale in the past and...