Last Activity:01-10-2015 8:40 PM
Likes Given: 23
1 Likes on 1 Posts
Posted in thread: Favorite English Yeasts on 10-31-2014 at 04:23 AM
Going to pick 2, wyeast 1275 if you want drier finish or 1318 for something more malty. If
pushed, i would pick 1318.I find 1469 too dry and fruity, in a bad way, S04 whitbread leaves a
very worty aft...
Posted in thread: How to add permanent volume markings to a kettle (illustrated) on 03-03-2014 at 07:17 AM
Nice work - I'm doing mine tomorrow night.
Posted in thread: Looking for advice on my Tripel-Nelson on 03-02-2014 at 07:14 AM
If it were me, I'd reduce the 15 and 10 minute additions to 10g instead of 15g (sorry can't do
imperial), or remove one or other addition - NS can be super fruity as flavour addition. I'd
Posted in thread: Wyeast 1450 in English IPA on 03-02-2014 at 06:51 AM
I brew English styles all the time. I reckon your logic is pretty sound. Good luck with the
Posted in thread: Thoughts on Wyeast 1214 Belgian Abbey on 02-28-2014 at 08:25 AM
I used 1214 on a dubbel too, about a year ago. Fermented on the low side, about 18 C. It came
out really well attenuated and tasted just like Chimay Red but without all the nasty crap i
think that bee...
Posted in thread: Amber malt on 02-27-2014 at 10:16 AM
Welcome to all grain - you won't look back.I use English amber and find simply toasting maris
otter or other base ale malt for 20 to 25 minutes at 150 C produces a better result. Rumour has
it that it...
Posted in thread: Year old belgian yeast in a starter. Step up or not? on 02-27-2014 at 10:00 AM
If you're happy with your practice and to you your beer tastes good, then you're doing an
adequate job. But without a hemacytometer you're not going to have an exact cell count for your
beer and each ...
Posted in thread: Acid washing on 02-27-2014 at 09:15 AM
What makes you think there are bacteria in there in the first place? Acid wash will not purify
a contaminated culture. The way to do that is streaking out onto agar.
Posted in thread: Ringwood Ale Wyeast 1187 questions on 02-27-2014 at 08:59 AM
I like the sound of a brown with 1187. If you can't taste butter in the sample, you could
scratch thr D-rest.
Posted in thread: British Yeasts, Fermentation Temps and Profiles, CYBI, Other Thoughts... on 02-27-2014 at 08:52 AM
Does the change in bottle conditioning apply to all beers or just those of lighter color? I ask
because I recently made an ESB with WLP002 that tasted perfect at bottling but upon 3 weeks
aging, it se...