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Coming back here to say a thankyou to Remos112 for the detailed input from the site visit to the brewery. I had a go at the Carolus Christmas beer... Liquorice, star-anis, clove, orange, coriander, green cardamon. Four months later... Their beer is complex, balanced. It has a...

I've used this yeast a handful of times this spring and I'm coming back to share a little info to support the hypothesis about the behaviour in the presence of high quantities of hops. A couple of pictures that should echo my initial finding when I tried to propagate the yeast. First sample. A...

I think this observation is worth sharing. Two samples of the same starter wort used to step up the WLP066 London Fog strain from the same fermentation. On the left, I used about 12ml harvested fermenter leftovers after the prior NEIPA beer had been cold-crashed. On the right, the bottle...

I made this - didn't use raspberries (or Mosaic) but a mix of summer fruits instead (Raspberries, blueberries, blackberries, blackcurrants, redcurrants). Here's my first pour Full write up here I'm on a bit of an Omnipollo kick this year. Have made a Mango variant of this and a Yellow...

Quick reply here... If you're on top of your process... can produce a bright wort and pitch a healthy quantity of yeast... ferment it out quickly and drop then yes... you've (just) got enough time to warm condition for a few days and then let it equilibrate in the bottle. My batch... I made...

This thread... five years old. Got to be worth waking it up again with a rebrew and some pics. My most recent batch of Maris Otter throws lots of proteins on a boil... here a slow syphon reveals a big 'cauliflower' in the bottom of my kettle. Syphon off bright clear wort into my fv... lovely...

It will be a Lambic base beer that I'm intending to turn into a gueuze... not brewed it yet but just having a go at catching wild bugs for the souring. That pellice is sat on top of a small 1 litre jar of old spent trub/beer form an older brew and it's caught on after a couple of months now.

I guess this belongs here!

It's sat atop a small (1 litre) jar of spent trub / old beer. Very little residual sugar in it when I'd set out to capture something wild so I'm half hoping it's pediococcus... I'll use it to seed a lambic beer in the autumn.

Picture... Faint odour of peardrop/nail polish remover. Not unpleasant by any means. No Acetic character. Doesn't smell mouldy. Slow growing (That's taken 8 weeks) Any ideas?

Excellent idea - with the glass vessel aging as a negative control my expectation (only from what I've read - no prior experience!) would be a marked flavour difference in the plastic aged beer. I've busily been sourcing a couple of large glass vessels here for similar ageing of a Lambic base...

Have a read of this post where the degree of oxygen permeability of plastic buckets is discussed. Long term aging in plastic risks an overly acetic character due to the gas ingress through the plastic. I think better to stick with a glass vessel and perhaps a doweled stopper.

Here's a drinkers eye view of a light English Bitter. "Fat of the land" I'd hacked it about a bit. Used corn as an adjunct (!) and added orange peel, fennel, green cardamon. Despite all that it still turned out well and was the gateway back into brewing for me after many many years...

After a somewhat fruitless search here, there and everywhere I've drawn something of a blank on this matter. I'm thinking from a perspective of calculating grain proportions in recipes. The relative α- / β-amylase content of proprietary malts must (I assume) vary by grain varietal...