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Roisin Murphy - You knew Roisin Murphy - Fader Lorn - Pawo James Blake - Loading Sevdaliza - Darkest hour

I'm no longer a snorer myself, but still have a couple of friends that are. I used to snore once in a while, in specific circumstances. Hopefully, my reply can prove useful, or at least, not waste your time/upset you. :) Before getting an adjustable bed, it would be a good idea to try out a few...

Hi there! Assuming that the crushed grain is fresh, meaning it was crushed on demand the moment they prepared your order and you keep it airtight, in an adequate enviroment, you should be fine for some months. I personally had crushed malt that I held onto for at least 4-5 months, without any...

Hello there! I've usd Munich Classic a few times and it's a great yeast. I do get banana, but not as much as I would want to ( definitely a subjective feeling, as different individuals will have different taste ). Certainly something to do with the way I brewed and packaged. Nonetheless, warm...

Batch size and pitch rate? It sounds like you underpitched and coupled with the warmer fermentation, resulted in acetaldehyde, which is the smell you got from the sample. 34/70 is pretty fast on all fronts, but I wouldn't taste a lager before 30 days ( includes fermentation time ).

Thank you for the reply. I will stick with my initial thought and say you underpitched. Even if fermented warm, you would still have to use around 800-850 gr., which makes for quite a difference. I agree however that sometimes, 500 gr. can work for 10 HL, and it would/could be fine. Personally...

Hi there. What was the OG of the beer and how many liters ( aprox. ) were in the fermenter at the moment of pitch? I'm asking, as I have done 500-600 liters batches for the past 14 months or so, and have some experience with dry yeast pitching. I am gonna say that 544 gr. of yeast is an...

You can add Belle Saison, BE-134 or any other Saison yeast ( maybe a bit of sugar, just like dmtaylor did with one of his beers ) to see if it goes further down. Take a sample of the beer, make sure it's at around 20C/68F and use a calibrated hydrometer to measure gravity.

Depends on the style of beer I'm brewing. I will add though, as a personal taste, I like English Crystal malts the best. The same applies for roasted malts. I like dark crystal malts, so Simpsons DRC, Simpsons and Crisp Dark and Extra Dark crystal malts, and I also like Crystal Rye malt. Crystal...

English Bitters - most have a fine balance between malt, hops and yeast character Red Ales - usually malt forward, some backed up by a gentle bitterness Dark Weizenbocks Doppelbocks If you like Belgian beer, you can try some Belgian Dubbels, Quads, Belgian Dark Strong Anything Stout, Porter...

I think WB-06 will easily hit 10% and also carbonate in bottles without any additional yeast. It's a real hardy yeast, and I think 10-11% will not be a problem for it. I'm not able to find out what's the OG the beer you're currently fermenting?

Is that 1.016? I can't really tell from the colour scheme on your hydrometer. Anyway, WB-06 will go way under 1.010 with ease in any recipe. Yours is base malt and 15% dextrose, which means it will probably go as low as 1.002-1.003. Cheers!

The tartness is a staple for WB-06... You can't really avoid it, as it is one of this yeasts' particular traits.

I've used WB-06 a few times, and I don't dislike it as an yeast. The issues come up when used for styles that do not match its profile. High attenuation, diastaticus, which is fine, but it's got a bit of weird tartness, which I'm not fond of. It's not a Hefe yeast. Could work for a Wit, but due...

For a more obvious synergy between malt and hops, Munich and / or Vienna would be a great choice. Even though crystal malts can work in this style, I would still avoid it, due to the simple fact that ( for me personally ) they seem to accelerate the perception of age. Not an issue in some darker...