Recent content by Toxxyc

I used to do it a lot. Transfer to a purged keg, pressurize just enough so the lid seals, and store. 2 months later I pressure transfer to a fresh keg, making sure to leave out the sediment, carbonate and serve. Perfectly lagered beer.

OK. I'm back. Long story cut short - I almost quit brewing a few months back, but I'm back. To the topic at hand, lager vs kveik. I killed both kegs. Quickly. Some of the quickest kicked kegs ever. Both beers after a few months in the keg, turned out absolutely incredible. Worlds apart...

Yeah it's not impossible, but to me, I don't think it is. I've had autolysis in other stuff before (mead, mostly) and in this case I just think it might be something else. I'll keep tasting though :D

Yeah it does, but it's not enough time for that to happen. Autolysis happens months after the fact, and keep in mind there's very little yeast left in this beer. It's crystal clear.

Vegemite is like a salty spread that you put on toast and stuff. It's not bad at all. I have to add this flavour isn't "in your face" like I might make it sound, but it's there, in the back. The fresh fruity notes I had in there from the Kveik seems to be going or gone.

OK so these beers are both still in the keezer and being enjoyed as I can enjoy them, and the differences between the two as time goes on is becoming super interesting. I'll do a proper side-by-side test in a few weeks and hopefully capture it on video with some commentary on the two, but for...

I found S23 quite similar to S-189, but not quite as fruity. It's a fairly sweet finishing lager yeast though so give it the time it deserves and relax. I'm sure it's fine.

Maggies laat ons mekaar nou hier op HomeBrewTalk ook raakdrink! Klein wêreld, die internet!

Well if you're just looking to get drunk, cheap vodka is going to be a way easier, faster and cheaper option. EDIT: Oh yes, and you didn't really "brew" it. "Brewing" mostly refers to the process of converting the starches into sugar by means of mashing, which is the slow steeping process of...

It's going to taste horrible. Anyone who's ever made a sugar wash like that will tell you the same. Distill it if you plan on getting anything remotely drinkable from it.

I'd love to see pictures of this. Also, roasting can easily kill enzymes, so keep that in mind!

You made your own malt? That's something worth mentioning, because if the malt isn't made correctly, the DP will suck, which can easily screw up all readings and result in an unfermentable product. Where are you located?

I have to say it's very similar to what I experienced from something like S-04, except for the slightly "off fruit" flavour. Apparently that can be helped by using nutrients though, so perhaps I should add more of it in a future brew. Overall though, a good, fast yeast.

OK, guys, hear me out. So I have had a preference for the Diamond Lager batch since I started this test way back, like 7 or 8 weeks ago. I made this clear a few times in this thread and I'm not afraid to admit it. I am therefore also not afraid to admit that, for this specific recipe and this...

I would actually recommend doing a kit-and-kilo brew before continuing with anything else. I learned a lot from those kit brews and the beers were all very drinkable. I think often they're too frowned upon for no good reason.