Last Activity:03-16-2014 8:19 AM
Likes Given: 4
Posted in thread: SMaSh for sure, but is it American, Belgian or British? on 01-20-2014 at 11:35 PM
Greetings fellow brewers.Brewed yesterday and currently going mad in my fermenter, but,
considering the American hops, the Belgian grains and the English yeast, is this an American,
Belgian or British...
Posted in thread: Windsor attenuation - 77,5% on 10-03-2013 at 10:28 PM
@CarnieBrewMy feeling is the low mash temp has more to do with my result.If I had the
possibility to ferment lower, I would have done it.Also I'd make sure to rehydrate as per
danstar.I would apprecia...
Posted in thread: Windsor attenuation - 77,5% on 10-02-2013 at 02:06 PM
It's fruity, but not extreme - (no nail varnish/banana/bubblegum).Also, not as sulfury as it
has been with other beers i brewed.Judging by the fresh hydrometer samples - I detect no
obvious flaws, and...
Posted in thread: Windsor attenuation - 77,5% on 10-01-2013 at 11:28 PM
Posted in thread: Windsor attenuation - 77,5% on 09-29-2013 at 11:31 AM
Posted in thread: Windsor attenuation - 77,5% on 09-28-2013 at 01:44 PM
Having used Danstar Windsor several times without getting the attenuation needed, I decided
enough was enough and grabbed the bull by its horns.I mashed low, rehydrated properly (@35°C),
aerated and f...
Posted in thread: Banana Bread Ale on 08-24-2013 at 09:04 PM
I have brewed 3 wheat beers using the Fermentis Munich wheat beer dry yeast. The only time I
got LOTS of lovely banana was the batch I fermented during winter at ambient 64°f. Banana was
evident in th...
Posted in thread: Windsor in an Oatmeal Stout? on 06-20-2013 at 10:58 PM
Windsor is a yeast that "grows on you". First time I used it, I hated it, and swore I wouldn't
use it again for anything I brewed. I didn't understand how it could be possible to
commercialize such a ...
Posted in thread: rehydrate first or? on 02-19-2013 at 12:22 AM
The question about whether rehydrating dry yeast in water versus sprinkle directly on wort has
already been discussed so many times and in so many ways that it is difficult to justify a new
post on th...
Posted in thread: metallic taste on 02-07-2013 at 11:50 PM
It has been mentioned before in this thread. Oxidation, especially in its early stages, lends a
metallic flavour to beer! Unless you take active measures to avoid it, it is highly likely that