Recent content by sven945

I can't imagine a properly looked after Belgian yeast would stop at 1.011 with that second grain bill, despite what any software may estimate.

Exciting! Mine's probably done (I did a reading after a week and it was at 1008), so I'll maybe bottle on Thursday, assuming it's not gone down any further. My last sample had some fruitiness from the yeast, so I'm excited to see how it tastes after a couple of weeks in bottles.

I made a Christmas brew last year that was a bit rubbish due to my lack of experience (it was called Bad Santa from BYO magazine, but I subbed in different hops with a much lower AA rating, but I didn't add more to compensate, so it was just very sweet with nothing to balance it out). I quite...

I'm just coming to the end of the boil on my experiment with this yeast. I went for just 2.5kg lager and 200g malted wheat (12 litres), with 30g saaz at the start, 20g hallertau mittelfruh at 20 minutes and another 20g at 5 minutes. I'll ferment it at 23°C and see what happens. What could...

1.000 isn't necessarily fully fermented, as alcohol has a gravity lower than that, so high ABV, very dry beers could theoretically have a final gravity lower than 1.000. Definitely don't assume reaching that point means it's done any more than it being any other low figure (though there's a good...

I'm probably doing my usual thing of planning to change too many variables in experiments, making them semi meaningless... I'll maybe stick to the lager malt and wheat in this case, maybe sub in munich for some colour, and save the DRC idea for another experiment where it can shine. There's...

I made the BdG and it's tasting okay young. I harvested some of the starter to reuse, and I quite fancy fermenting it warm to see what the fruitiness is like. I was thinking something like this, for 12 litres: 2.2kg (84%) lager malt 250g (10%) wheat malt 150g (6%) Simpsons Double Roasted...

Well it looks like my living room at night only cooled it to 20°C (which is a more realistic temperature without a brew fridge, in June even in Scotland). It might not be quite as clean as I hoped, but I'm sure it'll be nice. Thanks for the advice on not dropping the temperature!

I'm brewing a biere de garde with this. 58% lager malt, 29% munich, 6% aromatic malt and 7% sugar, with 21.6 IBUs. I've tried to keep the temperature around 18ºC, but today when I was at work (after about 36 hours of fermentation) it's reached 21ºC (70º). Still at the limits of what the yeast is...

Sounds interesting. Presumably you'd ferment the "Belgian" table beer high to try and get some of the fruitier flavours from it? I was wondering if this yeast could be used to make a pseudo dunkel type thing. I was going to get Kolsch yeast to make both a Biere de garde and a Dunkel, but...

I'm planning on brewing a Biere de Garde with this, as my local shop has got some WLP072 yeast in stock. Has anyone used it for anything else? I'm trying to make the most of any yeast that I buy, using it for a couple of brews at least. I've not found much talk of its versatility, but that's...

Did you make a starter? If not then it might have barely started at all. If you did then my semieducated guess would be that it was a bit higher than 1071.

I suppose what the original poster is asking about is can you hold intellectual property rights over a yeast? I'd imagine it's a no, but I think it'd need a test case to answer it for certain.

I once had a regular siphon give up on me during bottling and I ended up tipping it from my fermenter into my bottling bucket. The beer ended up fine. Perhaps a hint of oxidation in some bottles, but still perfectly drinkable. Just after that (before buying an autosiphon, which I've found...

Someone must have done an experiment with adding hops at different times in the boil. Say you could have a basic wort with an amount added for minimal bittering at the start, then ferment different batches with a fixed hop addition at 30 minutes, then another batch added at 25 minutes, all the...