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Any tried raisins instead in the secondary? Quite unusual to add to the boil instead of secondary.

So, anyone has bottles that are 3-6 mths old? Does it develop any wild farmouse like character, given that its still a wild yeast. I've heard guys say it develops funk after 6 mths, and the bright esters take a back seat.

I posted b4 on this yeast, and didnt like it that much for a pale lager/pilsner. It's been years since I used it, and am using it again for a Smoked Bock which I'm calling B.Bock and Rauchsteady :P I stepped this up from my slant, and I pitched it at 16c due to being a little short on...

It finishes very low and dry without being too thin. I'd like to add some oats for saisons to give it body whilst finishing dry. This yeast however, finishes very dry and crisp as well without thinning too much, BUT it adds to the perceived bitterness. My 33 ibus wort that i split between a pale...

This yeast is a gd introduction to saisons for beginners. It doesnt stall on fermentation like the dupont yeast, it finished DRY and produces a beer that is smooth and not too strong on the funk/farmhouse notes. I would have prefer stronger saison qualities but this yeast makes a v nice...

Now this thread is giving me 2nd thoughts about conditioning my RIS in a hdpe jerry can for 6 mths as I didnt want to hold up a keg for that amount of time. I was planning to fill the beer into the jerry can and purge that small little headspace with CO2 and put it in the fridge for 6 mths...

Hey Will, can you comment or help me out here? My guess probably chinook as a 60 mins addition probably to the tune of 30-35 ibu, then a 30 mins addition of centennial and cascades, maybe another addition of centennial and cascades at either 10 or 15mins, and a big flame out/hopback addition...

The kipling recipe on jim's is also very nice.. Seems to be contributed by a brewer there. Definitely gonna brew this but probably with a wlp007

I fermented at 11c and it went from 1054 down to 1020 in 7 days, I then proceeded to do a D.rest by raising it slowly to 14.5c over 48 hrs and it finished at 1010 by 10 days. Its starts pretty fast, ferments pretty fast as well. It does throw some sulphur gas in the initial part of...

sodium bicarbonate in the mash does help bring down the acrid harsh burnt notes.

I'm from singapore as well, and I think we get the muntons from the same guy. If u dont want them, I'll gladly buy them from you if they are maris otter. Every sack will definitely has weevils in them, even those you buy from the LHBS just that you dont see them. Heck, what makes you think that...

Hi there, Im planning a RIS no sparge brew in 2 weeks time after a porter than I'm brewing this weekend, so I can pitch the beer onto of the yeast cake. My qns is, do i have to add more dark grains as well for the no sparge as I wld for all the other base and specialty malts? Wouldnt want to...

3.4kg Maris Otter 900g Munich Malt (Better if you use British Munich) Hops 50g Fuggles 60mins 30g Willamette 20-30mins steep at 80c 30g Styrian Goldings 20-30mins steep at 80c This is a cracker of a session pale ale. You get the signature nutty character of the maris otter, and the...

OK, a question.. For lactic acid field, is that liquid or powdered? The only lactic i can get is in powdered form, and I'm not sure how much to add into the mash... It say i need to add 1ml, so how should i add the powder by weight?

Drop me a pm when in town, there are i think 10 micros here and I'll tell u which to avoid lol

With all the talk about the ph variance between the spreadsheet n the measured at room temperature, I think it's like measuring ibu where it's abt adapting the calculation into ur process, kinda like using rager or tinseth and use it as a guide to give u an idea if what ur shooting for... I...

ajdelange - thx for your prompt and detailed reply... I read in alot of places online that the difference in the mash temp and room temp affects the ph reading by abt 0.35, that is why i use 5.55 which is the 5.2 target and that 0.35. thanks again

Yes i got the v3 and its a killer... Am i right to say that if im aiming for a mash ph of 5.2, it would be 5.55 at room temperature after adding the 0.35 adjustment? Does all the salts added to the mash carry over to the kettle and finished beer? Or do some of it remain in the MT with the...

I just downloaded the file and may i say that its EXCELLENT!!! It would be great to include maybe a selection for different water profiles in terms of region or beer styles, and later maybe some calculations made out for us about how much gypsum or salts to add... kinda like this...

More of a british ale kinda of guy but after all the raves it has received, I just to brew it. 4 days into the fv and it has dropped to 1016, and Im wondering if I shld wait till it hit fg or just throw in the first dry hops tomorrow. The nose on this is just amazing, but the bitterness at the...