Recent content by Loke

Just prepared my recipe for tomorrow, a 4 malts Triple (Barley/Wheat/Rye/Oat) with a bit of coriander seeds, sweet orange peels and Italian licorice.

Same for me to be honest :-) I like the taste of it, seems rich in potential sugars, and in the end just curious of what it will provide in terms of flavours. I also suspected the pumpkin to be too dull in terms of craziness for a Halloween beer :-) Bottled a few days ago in two versions, one...

Not a beer, but I just put in the fermenter what should become a red wine. Some juice left and now thinking of making a beer-wine hybrid tomorrow :)

Just finished a pumpkin / parsnip ale for Halloween.

Thank you very much for your answer, and thank you for all the hard work!

A bit off subject but is there a way to export the data from the BT thermometer? Using the RAPT interface I can only export the base signals even if I select the BT probe data on the right side of the graph. Thanks in advance.

WLP720.

Brewed a Tripel with that yeast and turned out fantastic! I also used orange peels and a very small amount of Italian licorice to spice things up. Karmeliet clones also mention that yeast in some recipes.

Doing 10 liters batch (approx. 2.6 gallons) most of the time as I like to experiment and it works like a charm!

It went really well with the amber beer. Quite vigorous, true but nothing compared to the first trial :)

Thank you for the feedback. You are right, it is outside the traditional values for a porter, mighty porter it is :) 20°C was the fermentation temperature, got a peak at 21°C and then back to around 20°C. I increased it to 23°C towards the end of the fermentation. It was the target to have...

Hi all, As per the title, this was my first time using that yeast with a porter beer that I wanted close to cookie flavour and with some residual sweetness and sugars. I also added a tiny bit of lactose. The primary fermentation went really vigorous, never had anything producing so much foam...

I often use a bit of Wheat malt in the grain bill and very few added sugar. I also like the idea of Vienna but with the aromatic it might be too much indeed. It has to be subtle imho. I usually use Fermentis T58 (BE-256 or S-33 are great yeasts as well for tripels) as the main yeast but I...

Any feedback using those settings? I am using the 220v version of the Brewzilla gen4 and mashed yesterday without PID and using the BT probe as the temperature sensor, but it didn't turn out that well for me. Another question related to the BT probe, is there a way to export the data from that...

Thank you! I can say the same for all the nice IPA/NEIPA that you have in the US and that I love. But let's be honest, we do have a lot of beers! As they say, you always want what is out of reach I guess :)