Search results

Who the f... is Alice?! - Roy Chubby Brown

I didn't know that, but it makes perfect sense. My water is pretty empty mineral wise (Ca ~50ppm, Mg ~15ppm, CACO3 ~90ppm, next to no Chlorine) so that sounds like it is contributing maybe. Although, I have never had a significant flocculation problem with any other strain, so I'd suggest I'm...

My only concern would be the flocculation. The comments I read on attenuation seem to more be users not expecting that lower level of attenuation that is normal with this yeast and then complaining their FG was too high, when it was just representative of the strains attenuation (in the majority...

From a taste perspective it is a good product, but a word of warning - it can be an absolutely terrible flocculator (in my experience) or a great flocculator (based on other reviews I have seen). I did some research and found that reviews of its flocculation varied so widely and didn't seem to...

Thanks all - I wasn't necessarily worried about losing too much volume (and from the sounds of it the volume saving from leaving the lid on isnt worth the risk [even though it isnt a risk...?]). Was more concerned that even though i was nailing my conversion & lauter efficiency, I was missing on...

Cool, I guessed as much. So here's my confusion. Going into the boil I have 30L. Through some combination of boil-off/evaporation/volume shrink from cooling/kettle loss I end up with somewhere a little south of 20L going into my fermenter. In my last batch I went from a pre boil OG of 1036 to...

In my continued efforts to completely understand my system I've reached a new roadblock I was wondering if any had any experience of. So - I have been calculating my boil-off rate based on the difference between volumes going into the kettle & into the fermenter (accounting for kettle dead...

For posterity @ in case anyone is interested. Brewed this on 12th April, bottled it on the 27th and managed to resist cracking one open until today (18th May). Got to say that the M31 yeast has performed excellently and has made a true to style tripel (I was aiming for Westmalle & although its...

Thread reincarnation.... Has anyone got any experience of brewing with this recently? I'm trying to perfect a house bitter at the moment and am cycling through some yeasts try to get it just right. Just tried a packet of Windsor in 20L of 1.044 best bitter and it motored through fermentation...

Reviving this from the dead but this is exactly what I'm experiencing at the moment. I thought at first it must have been some fermentation byproduct (acetaldehyde) but the above sounds more like my experience. Also I'm positive I pitched properly (active starter, full aeration, good...

Thanks all - thats what I had guessed but nice to have confirmation! My problem is probably the opposite to most of you - my basement ambient is usually < 15C (under 60F?) so usually removing it from the fermentation chamber causes a temperature drop rather than a rise. I've had problems with...

I have a small fridge & a temp controller which I am using to manipulate & control the temperature of my fermentations - however it can only fit one of my fermenters at a time. I want to brew almost every week at the moment to create a pipeline, so my question is, over what period is...

Cheers for the advice peterlonz, I'll try that method this week soon as the kit arrives. I don't mind the multi step approach, I'll just have to work on my patience to leave the beer 3 weeks before I test it! Actually - the one in my fermenter waiting to keg is my house bitter - I'm guessinig...

I ordered my first kegging kit a few days ago and have been reading through all 96 pages (skim reading some!) to keg-educate myself in advance of its arrival. Great info all round but I'm left with a few questions (probably been answered somewhere but I missed it, or it wasn't clear enough for...

Yeh, i did see that when i searched to see if someone had an answer before i asked about it. It talks about the fermentation a bit but doesnt really mention whether the end product is any good or not. Anyway, I'll find out in a 2/3 months. FYI I am fermenting on the top end of the recommended...

I had it to hand (inherited) so in the absence of another option, I've used it today in a classic tripel (82% pilsner, 3% aromatic, 15% sugar, boadicea and saaz to 30 IBU). Will rehydrate and pitch 2 packs - if anyone is interested I'll report back on how i find it. On a semi-related note, I...

Anybody got any experience with this yeast? I was planning on harvesting some Westmalle yeast from a couple of bottles but i think they were pretty old so it didnt take off. Is this a decent alternative or at all comparable? Can't get any WLP530 locally. C

Big thankyou to everyone involved for all the sage advice in this thread. About 10 brews into my all-grain career I was scratching my head as so why my brewhouse efficiency was only about 60% and i couldnt seem to get it higher. Crush of the grain is mentioned here as the usual source of the...