Search results

Hi, I usually have no head retention issues, not at all, but when I use over 20% of flaket grains (appears to be independent on the grain type, happend with oats twice and with barley once), I have a very difficult time lautering, I finish with a worth that is full of powder and I end up with a...

Hello everybody, I recently broke the densimeter cylinder. Trying to replace it, I broke the densimeter too. I saw it as my karma telling me to buy a refractometer, as I was looking forward to do that since a long time. When I used it for the first time during the mash and the boil, I had no...

Hi, I made an imperial stout that started at 1110 and now it's at 1032. The yeast I fermented it with is wyeast 1728, which should tolerate 12% ABV. I used it for a 70/ then repitched to get a good pitching rate. At this point it's at 10.4% ABV so I think that the yeast has done a good job...

I just purchased the flight to London for the Great British Beer Festival. - Anyone is coming? - Suggestions (not the first time in London but first time to the GBBF)? Cheers from Italy! :mug: Piteko

Hi all, winter came and I felt the urgency to heat my fermentation cell which is, btw, a fridge. I have an electronic controller that acts as a thermostat that turns on the fridge when I the fermenter temperature goes over a certain level. Now that is cold, I wanted to turn something else on...

Hi, 3 months ago I made an IPA with London Ale 1318 and came out perfect (worked from 1062 to 1014). I recycled the yeast and a month ago used it for a stout. The stout was ment to prepare a yeast cake for an imperial porter. The stout was in my cellar at 18°C (65°C) but the temperature...

Well, as the topic suggests, I make a tripel, the fermentation just completed and it smells a lot of banana. It's like a spicy weiss with the belgian alcohol warmth even if I kept the fermentation profile always under 21°C (71 °F): I read that the yeast I'm using (Trappist High Gravity...

Hi, I've been into yeast cleaning for a pair of years and I read a lot of discussion about cleaning yeasts from primary / secondary / keg. This thread isn't intended to discuss ALL the pro/cons of cleaning the yeast from all the different sources (threads like that are already here around). I...

Hi everybody, since I have been to a malthouse with a friend of mine that is going to grow some barley, we bought 50kg (nearly 110 lbs) of pilsner malt to test it. I already had a bohemian pilners and I plan to make a belgian triple too to use a part of it. Now the question is: what can I...

Hi all, on the last beers I made, I washed and recicled the yeast from previous batches and stored it in the fridge. Since I used different types of yeast, the washed ones had the time to lie clean and compact on the bottom of their jar. Now I'm trying to understand beer pitching rates, so I...