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For what it’s worth, last year brewed a Tripel with a nearly identical grain bill to yours. Pitched Belle Saison and MJ31 together at the start of fermentation ( attributed to pure laziness) Probably the best Belgian I’ve brewed. Didn’t last long. 😂 MJ31 is pretty strong on banana/ bubblegum...

I've always tossed in the oak chips/cubes with the roughly 6oz of soaking bourbon into my RIS's and they've always been delicious. But then again I love strong oak and bourbon flavors so....

Totally anecdotal but I repitched yeast from a 1.090 Barleywine into a 1.060 IPA and there were no issues with the 2nd fermentation. The IPA was absolutely delicious. I think yeast are pretty adaptable little buggers and are capable of handling more than we give them credit for.

Whoops. PH 5.3 just corrected. Hmm. Must look into BrewCipher.

That's what I was hoping to hear!! I have just never seen an English/Scottish yeast blow past 80% attenuation like that. The fermentation was impressive to say the least. I had a full blown jacuzzi happening in the fermenter 3 hours after pitching. I figured contamination was unlikely given...

Never thought I'd be having this discussion as my high gravity ales usually underattenuate... but I'm trying to figure out why my Barleywine attenuated so high?? 90 minute mash at 152F/ pH 5.3 16 lb (83.4%) — Crisp No19 Floor Malted Maris Otter Malt — Grain — 2.9 °L 1 lb (5.2%) — Simpsons...

excellent! Doing a Brown ale this weekend and a Barleywine in a few weeks. Can’t wait!

Maybe a silly question but , I just grabbed a 25kg bag of Crisp #19 floor malted maris otter for my British Ales and barleywines. Does this need a step mash or will a single infusion suffice? I’ve step mashed my floor malted pilsners but don’t have experience with floor malted ale malt. 🤷‍♂️

could one use lemon juice or cream of tartar in place of citric acid and if so how much? 🤔

Now that I’m up to brewing 8-10 batches a year, I think it’s finally time to bite the bullet and get my own grain mill. I do mainly BIAB 5 gallon batches. Should I splurge for the 3 roller or will a 2 roller suffice? Which brands are high quality and which should I steer away from? Anything...

This! 💯!

silly question maybe… but lid on or lid off?

Love this thread! What would be your go-to for these styles/categories? 1. American Ale - Haven’t found one yet. Not crazy about US-05 Tend to go liquid.. if I had to go dry, I’d use Nottingham even in US style ales. 2. English Ale - Nottingham, S-04 distant second 3. Belgian Ale - Made...

Thanks for those presentations VikeMan. So much great info in there!

Wondering if folks could share their experiences using the Scottish Ale yeasts ( Wyeast 1728/ WLP028 ) In NON Scottish brews? I’ve been reading that 1728 in particular is increasingly being used as a house strain for stouts, pale ales, barleywines and even IPAs! What kind of attenuation are...

Funny. I brewed a cream ale and wanted to give it a touch of orange flavor so I used Mandarina Bavaria for my hops. I’m getting exactly what you’re describing! It’s got an aftertaste that tastes like vitamin C chewables. Nothing else for my brew practice, water chemistry etc. was changed...

Get yourself a pressure fermenter. At 20-25* C you can use just about any yeast strain. Thank you David Heath for this pressure fermenting database: As others have commented above, I’m just not a fan of the Kveik strains. There always seems to be a difficult to place “off” flavor to just...

You’ve probably double checked this but I pressure ferment using that exact same system. I seem to ALWAYS get micro leaks from one or both the top two carbcap posts unless I put some PTFE tape on the threads and really screw them on tight. I know kegland says not to over tighten, but honestly...

Was the AY3 any good? I’m wondering if it’s closer to Nottingham since the listed attenuation goes up to 83% 🤔

…those of you who have read my other posts are aware that I am a huge fan of dry yeasts. I stumbled across this company this morning. Crazy affordable prices on dry yeasts! Does anyone have experience with them, results and any ideas which strains they culture their yeasts from...