Recent content by el_caro

I must be getting old but I care not about clear beer and in fact find it almost loses some of its character. Bit of haze is like make up on a woman.

Yes that is what i will do. I intend to pick up some red star champagne yeast which is good to 17%ABV. I will just inject some rehydrated yeast into a couple of bottles using a syringe and give it a month. If it works I will do em all. Given I primed with 8gms/litre first time I will not add...

Well i bottled this one 5 months ago and thought I would crack one to see how it was progressing. VIrtually no carbonation. Used 1762 belgian yeast and wonder if the ABV is too high for it to carb the bottles? My Brewmate program indicates 14% ABV I am thinking of opening them and giving...

Thanks BHB - good info

Thanks Itchy. Sounds good. Any more thoughts appreciated

I have a Lager in the fridge at 9°C (48.2°F) OG was 1.056 Expected FG is 1.014 Yeast is WLP 830 A hydrometer reading just taken shows 1.036 and it is going gang-busters. Can some of you lager buffs give your thoughts on when (at what SG) you would give this a D-Rest and how you would go about...

Thanks Hanso. If anyone has details of their method of decoction that got a great result please post.

Thanks for the link it certainly helps get my head around this just a little.

Excuse me for asking basic question but I have never seen or done a Decoction Mash before. I read the above instruction as follows; Heat 32qts water to 137.5 F and mash in resulting in 132.0 F - hold it there for 10 mins at 132.0 F Remove 8.79 qt of mash and boil it and then add it back...

I like virtually 99% of all Australian homebrewers have never had access to pure o2 as the cheap equipment available to US brewers is not available here. I have been making beer for 35 years and many are around 8+% ABV and really I have never had issue with stuck fermentation and off flavours...

I have only done a few lagers and just bottled another one using 2gms of CBC-1 yeast the same as the last time. It was only 5.5% ABV but the carbonation is just perfect. CBC-1 yeast would be fine for 12%ABV. I always rehydrate my dry yeast even when adding to the priming bucket.

I usually start with 150ml starter then 500ml then 2L Works well for me.

Another silly question regarding adding hops at 0 mins. Do you guys just add at flame out and then remove them with the break material before going into the fermenter. In other words that addition would only work its stuff during the quick chill phase???

Silly question probably but is there much noticeable difference in flavour and aroma by adding a second lot of dry hopping rather than just adding the lot in one hit when fermentation is complete?

provided everything is sterile it will work but a good stir plate is the best. One downside of continuous aeration could be evaporation.