I know what you mean but how comes that i only had this issue with those 50% low alcs and not with normal brews ? I mean there must be a reason.
Also to add that on the first go with double yeast it worked fine on the same grain bill which worked not fine before.
Thank you m8 for the answer. I guess i forgot to explain why i asked that question at all. I normaly make summer style Brown Ales when it gets warmer... Those Ales have 50% special malt (mainly crystal) and i go on the 20 liter range. They run on 11% Plato and are mash at 70 Celsius. So we got...
Hello,
i would like to throw in a question concerning overpitch. Many websites or forum descripe the fact that overpitch is there and that it could be not good but wont happen easy etc etc... BUT its not saying WHEN it is an overpitch and also an overpitch with negative consequences like and...
Its more a matter of taste of the yeast itself. While S04 is a pretty bready taste i wonder what london is. I know that i can acchive low att with higher mash or more spec. malt but the endtaste of the yeast is more important.
Hej guys,
going to brew a malty recipe so low on ibu and much special malt. What would you consider for yeast the Lallemand Windsor or London?
I read that both yeast are simular only that Windsor is more fruity and low on apparent attenuation. Is that correct so far?
Which yeast gives the...
Yes i am saying that. If ALL the Aromes i cant say since i am not a Lab. BUT i would guess yes... i tested with Black Malt pure several steps and it was a harsh difference ;)
Its about the Aromes... the base malt aromes are the most neutrals in your brew. But 200g Black malt (in 20 Liters) more...
Ah okay pretty easy explained: Lets say you have 50% efficiency and there you need lets say 5000g of Malt overall to get to your OG. Now you do the same recipe but with lets says 90% efficiency. Lets say for that brew now, due the higher efficiency, you only need 3000g of Malt to get to the OG...
But no matter how people see it, it must be clear for everybody that 100gram of Black Malt more or less in the same recipe no matter how big the Brewhouse effi. is, IS a total difference ;)
The Problem is, i guess that as i stated before there is NO official calculation from SHA into your Eff. SHA is used by all major Brewerys and Homebrewers in germany. I think you also have to calculate after it by law if you are a brewery so the customs can see what you did. Its bad of course i...
There is of course as Sudhausausbeute is the one used in all over germany. Here is a link with all you need... but in german i am afraid.
https://hobbybrauer.de/forum/wiki/doku.php/sudhausausbeute
Ah there is no official Conversion formula to make your Efficiency to SHA. BUT some guy did a try and it worked out pretty well... take SHA and divide it by 0,8. Then you reach Your Efficiency as you know it. So going to what i write for example for BIAB its lets say 55% you go 55/0,8 = 68 %...