EdWort
Well-Known Member
what would a White Labs 300 do to this ale? I have an extra
Don't waste that yeast on this beer. WLP300 is a Bavarian Hefeweizen yeast, so use it with my Bavarian Hefeweizen recipe.
what would a White Labs 300 do to this ale? I have an extra
Hi I am attempting the mini mash recipe as my first brew.
I am confused at this step:
>>Add additional water, extract, and hops to the brew pot and proceed like usual.>>
How much add'l water do I add? And confused to what the add'l extract is...
thanks for your help.
Heya,
I've got this in primary and on the 4th day it finished out at 1.011 - it has sat at 1.011 and now on the 6th day I decided to rack to secondary, but first I tasted a sample and I'm getting a strong diacetyl taste off it and not much hop aroma. Is this normal? I used nottingham yeast exactly to the recipe - there's still quite a bit of yeast in suspension and it's still very cloudy - could this diacetyl taste be from the yeast and not from the beer its self?
Should I:
A) Leave in primary until the taste goes away
B) Rack to secondary and add gelatine finings and leave for 2 weeks to clear before kegging
C) Rack to secondary, add gelatine finings, and crash cool then keg as soon as it's clear?
Thanks
H
If I'm not mistaken, Butter = DMS. The yeast will clean a lot of that up, but maybe not all of it.
diacetyl = butter
DMS = creamed corn or similar cooked vegetable aroma
$22.00 for a batch of this. I added 1/2 pound of Crystal and went with 80L instead as well. I am hopping for a little bit darker/redder beer.
The hops I got are also higher in BU's as well. Which is fine by me....
I am transfering the first batch to secondary today. Can't wait to taste a sample
Sausage tasting huh?
BMW has it for $19 w/o any changes, it's definitely an economical recipe. $3 more isn't bad at all for the changes. I prefer hoppier beers, mine still has another 8 or 9 days left to bottle condition to make a judgment call on it but tasted pretty good when I racked it to my bottling bucket.
Ed, sorry to bother you but do you always batch sparge this? tomorrow I want to fly sparge it, 10 gallon batch (12.5 to 13 in keggle).
Yep, I always batch sparge. It works great for me.
Ed I am going to move (copy & Paste) this over to the AG section, hopefully i can get some imput before tomorrow morning.
Thanks
Looks like I'll be doing this again tomorrow. My hops are 8.7 IBU.
when should I add the hops for a hoppier beer while still using the two ounces of good green stuff I have?
well? how come no one replies to me in this thread? Do I smell or look funny?
How long does this Notingham yeast take to fire off? I pitched it directly into my primary and the wort was at 80. The package said to start the yeast in water that was 88-93 or so. Should I have followed this step?
Right now the wort is at 74.
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