Recent content by roosmur

Many thanks guys. I realise i under pitched now. I usually make ale. I raised temp a little but will slowly drop it back and just wait. Eventually they will get cracking I guess...! Sent from my iPhone using Home Brew

Thanks. I have read that fermenting lagers too hot causes diacetyl and off flavours. If I raise to ale temps like 21c and get active fermentation, then wait days at this temp and then drop 1c a day for a week or two, do you think I will get off flavours? Sent from my iPhone using Home Brew

I have just made a lager recipe (5 gallon, og 1058) and I pitched 2 packs of wyeast 2278 into it last Monday (7 days ago) at 12 degrees C. I see no active fermentation yet and the gravity has not budged. I smacked the packs and they started to swell, the yeast was manufactured on 15 June so is...

All sorted, thanks very much. I saw an old post on this site suggesting i just rack off the beer. it is a really nice brew, no off tastes and it has started carbonating quite well too. i think it was lipid scum on the top as i used some coffee beans and toasted coconut in the boil, so the oils...

I have made a batch of porter, and am slightly concerned it might be infected. I have never had a batch get infected before, but make mainly lighter coloured beers. Fermentation is complete, 99% of the yeast has fallen down, there are a few floaters, but they look quite gloppy. There is also a...

This is good news. I will duly leave it and enjoy the holiday. Much better than bottling early and coming back to a bottle-bomb site!

Tried another batch, used the right yeast, sorted out my fermentation temperature and I got a much much fruitier result. To be honest, too fruity for my taste, but at least I know I can regulate this now. I can use this strain and ferment a little cooler and hit the mark I think. Thanks for...

I have been brewing a porter (OG1.058, and target FG1.016). I pitched the yeast last week into 23degC wort and the fermentation went well and was vigorous. When I brew normal bitters (OG in the 1.040's) i am usually ready to bottle after about a week. This one is taking longer, as one might...

Thanks guys - good points. However, the commercial guys are not using different shaped fermenters and are getting fruitier ester profiles. they are broadly cylindrical, with conical bottoms for trub collection. I had a small revelation last night though. My thermocouple is inaccurate! I use an...

A coconut and coffee porter brewed last night. Quite excited as it is my first "additive" beer. Used some toasted coconut and whole coffee beans for last 5 min of boil and steeped for 15 mins before wort colling. Hoping for the best. the coconut is definitely evident...

I use a light crystal malt (EBC150) but make a 5 gallon batch and use around 9lb of base and around 1lb of crystal, so my ratio is about as high as yours, if not higher. I definitely get the malt, body and richness right, it is just the fruit flavour. I spoke to one of my friends who brews for a...

Is this not just diacetyl? try keeping your beer in primary for a few days after you have hit your FG to do a diacetyl rest at those temperatures and the banana flavour cleans up.

Thanks - I had considered using some of the American "C" hops to boost this, but have not done so yet. Might give that a try if the 1275 yeast choice doesnt help me.

that yeast comparison chart is very helpful. thank you. I see the white labs corresponds to the 1968, which I have used from time to time. (in fact i think that is my "fruitiest" of yeasts). I have also heard members on this site talk positively of the White Labs Burton Ale WLP023. I see that...

thanks for the reply : yep, I have tried fermentation temperature. I usually try for the high-end of the yeast manufacturer's suggested range (I often start fermentation around 73F and then move to 68-70F when it is established. You mentioned proper yeast selection : The only thing I have not...