Recent content by FlyDoctor

This strain is well documented to be unable to ferment maltotriose - whereas those higher attenuating yeasts can do it. In my experience with this yeast - it doesn’t leave the beer sweet - but only with a more full mouthfeel. It can though leave an alarmingly high FG.

Thanks for the tips! Regarding cubitainer - sorry yours didn’t work! I haven’t been carbonating mine as I never really found that they did much (or I wasn’t brave enough to let them build up sufficient pressure!) I serve them either directly from the spigot - or through an Angram angina I...

The grist was essentially that (sugars being some #2 and #3) - but the hops were different. The recipe came from the book he published on vintage beer for home brewers (not one of the self-published books). The key is that it has an ounce of fuggles at 60 and another at 30. The yeast was...

I recently racked a batch of Ron Pattinson’s Fuller’s 1910 AK to a cubitainer - and wow it either is contaminated - or the 2 ounces/5G of fuggles has really given it a the oft-described ‘dirt’ flavor. Thing is - I’m not generally a fuggles hater and actually like the bit of earthiness I get...

Thank you cyber and Miraculix - this was the detail I needed. So mix the two together, nest to a boil for the break, them good! So my fullers won't be as designed.... it hopefully still not horrible. Thanks!!

My question is about the ‘dilution’ method for making invert sugars. *from the blog unholymess. I understand the principle - mix certain amounts of blackstrap molasses with clear or golden invert syrup to get a desired SRM. My question is - is it that simple? I read something that led me to...

In my experience the foam only becomes an issue with chilling over 30 mins or so. Other than that I only occasionally have seen anything at all in that trap

Any anti-foam brand will be fine...I bought a big bottle of germ cap-S and it's fine

I always let PBW sit overnight and then rinse with water. Occasionally if I need it faster I use a scrub sponge and a shorter soak. No sanitization needed - but be sure to get it clean

same here - the advantages of the reduced chance of infection by fermenting in the boiling vessel are too attractive for me...

Meantime from Greenwich England...discusses by the brewer on a Can you Brew It episode

Can you explain why? I had the same question and thought heating through the mash was a great idea! If its not safe/bad for the machine though I won't do it. Thanks

I brew clones to either 1) have a beer that I can't easily get commercially, or 2) to hone brewing skills. As a general rule I will not brew an beer I can buy locally. I never want breweries to junk that "we" clone beers so we don't have to buy them. That's a great way to get breweries to not...

Some saison yeasts are not so forgiving- the DuPont strain famously konks out for some at 1.020. I think thats the reason for Jamil's comments.

I think it's more complex than all of this. It also depends on how ferments your wort will be based on recipe. More grains that produce less fermentables (more crystals) the lower I mash. Also, some British yeasts are less attenuative - so I will mash lower with some depending on what I'm going...