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1318 is fast becoming my favorite yeast for english ales. Will be interested to see what you think of it. Another thread I was involved in regarding Fullers 1845 had a quote from a HBT brewer regarding a fermentation schedule that may serve to reinforce what you have already discovered...

Two options, Take a punt at what a total grain bill weight would be for a similar strength beer (have a look at other recipe's), but i am guessing around 12lbs would be about right. multiple that 12lbs (or whatever you go with) by 0.8, 0.1 and 0.01 to get relative weights of grain. The...

There's a good chance that the early stages were at a lower and more appropriate temp, so you might be fine. A long primary prior to crash chilling would be recommended to mellow any stressed out yeast flavours. Give it 3 weeks on the yeast cake at the recommended temp range. I think it will...

I have done similar one off. It was driven by a lack of stir-plate and laziness when it comes time to aerating my wort. I added a drop to my starter while boiling and then pitched my yeast when cool. There was a significant lag when compared to other starters I have made. I threw the lot in...

I am brewing and top cropping a wyeast 1469 at the moment, which sounds like the same strain as what you are using. There is no science behind top-cropping. There should be a thick sludge at the top. It will be almost 100% yeast. A little bit of crud transferred from the kettle has most...

All-grain brew-in-a-bag (BIAB) http://www.aussiehomebrewer.com/forum/index.php?showtopic=11694 This is the cheapest all grain brewing you will do. No money for a chiller? Then go the no-chill route. http://www.aussiehomebrewer.com/forum/index.php?showtopic=23742 We aussies have...

If it were me, I would just sit back and relax, you have viable yeast and fermentable wort, I have every confidence it will be going along. But considering you read 25+ pages of stuff, then here are some suggestions. Is there any sign of a krausen / yeast floaties on the surface of the...

I froze a washed yeast. I made a starter out of the thawed mixture. It kicked off in under 12 hours and made an award winning beer. Starter is essential to check it is viable and not full of nasty stuff. Yeast are hardier than people give them credit for Cheers :mug:

Yeah, brew a double batch AT LEAST! 4 months without brewing?!?! :confused:

I don't think it will suck, but I think it could be simplified and make a great beer. If it was me, I would drop the biscuit altogether, and and a half # to both the crystal and munich. For hopping I would try to get around 15IBU's in the early hopping (60mins), then make the rest up to...

That is so awesome! :ban:

Thanks for the comments. Smoke flavour is not really obvious. It is not a peat smoked malt that people shy away from due to it's intense flavour contribution, rather a smoked malt that could be used up to 100% of the bill. I wanted to give some added complexity without making a smoked beer...

This is the recipe. Mutha Stout (Imperial Stout) Original Gravity (OG): 1.090 (°P): 21.6 Colour (SRM): 43.0 (EBC): 84.7 Bitterness (IBU): 84.1 (Average) 70.51% Maris Otter Malt 7.69% Biscuit 7.69% Crystal 120 6.41% Smoked malt 3.85% Black Patent 3.85% Cane Sugar 2.1 g/L Simcoe...

So my RIS is brewing (with a lager yeast) about day 3 into it, and I had an efficiency loss that I wanted to make up with some homemade belgian candi / invert sugar. I made a bunch up, put it onto a washed and sanitized silicone baking tray, put it in the freezer overnight and then dumped it...

Resurecting an old thread here.... I noticed the ingredients were dead on for a nutbrown recipe i brewed up last weekend. I am using a different english yeast (1318). My OG and BU are both shifted lower also. Might have to put a few down for the 100 days mentioned on the Fullers...

Apologies, my post was not well written, it should say "using olive oil as a replacement for constant aeration within a starter". Indeed I made a starter by boiling my wort with a small drop of olive oil, cooling and pitching in an Activator pack, waiting 24 hours and then pitching the whole...

I didn't use a stir-plate as I don't have one. My laziness and lack of a stir-plate (plus a general curiosity) was the reason for adding the olive oil to the starter. I kept fermentation temps in the low 60's for the most part and slowly ramped it up. Had the krausen excaping the air-lock...

I noticed a fair bit of difference between a beer that i conditioned at low temps (force carbed in keg at serving temp) compared with the same beer bottle conditioned at room temps. Both were goood. Bottled at room temp seemed to have mellowed out the hops and generally moulded together with...

So I don't normally use liquid yeasts, and not ever made a starter but this time my Wyeast 1318 was already 5 months old so I figured I should check viability and step up the healthy cell count. I have been reading with interest some people's experience with using olive oil in their brews as a...

Interesting mix of US citrus with an earthy UK hop. Probably not my thing, but if you have had it before or fancy a try then go for it. If it were more a UK style IPA then I would simplify the hops and just keep it to Fuggles for aroma @ 20 mins & 5 mins then maybe some dry-hopping with...