Recent content by eastoftherivernile

Good tip! I haven't seen that before!

Thanks mate, you don't happen to know if there is a white labs equivalent?

Hi Guys, I've been working my way through a recipe I made using Danstars' Windsor ale yeast. Generally the beer has come out very well but I'm a little dissatisfied with the yeast. It has been a right bugger to get to flocculate and the flavours are a bit 2 dimensional. Any suggestions on...

Hi Guys, I was just wondering how my beer should taste before lagering? I am guessing it should have no diacetyle flavour but is it a problem if it tastes green? Thanks in advance :)

Thanks guys, just bottled it all up now. After its carbonated I think I'm going to put this in the cellar and give it a few months just to see how it comes out. Is conditioning in the bottle any different to bulk conditioning?

Hi Guys, I've been brewing a strong scotch ale (ABV 7.4%, OG 1.080) and I'm just wondering if I should bottle it now. I used a good starter and the ferment appeared to happen pretty quickly, by 1 week I'd hit FG so I moved it to a secondary. Its now had 2 weeks in that and I sampled a...

Hi guys, Quick update for posterity. Sampled the brew today and it has hit my predicted FG of 1.014 giving around 70% attenuation. A quick taster reveals a beer that (although still very green) has a pleasant sweet ale flavour. Not fireworks but easily drinkable. I'll most likely run this a...

Ah, good to hear. I won't sweat it then!

Thanks for this. The coagulated proteins sat at the bottom of my fermenter won't spoil the flavour then?

Hi Guys, I'm a pretty new brewer and I've used proto-floc on my last few batches but I've been having difficulty preventing the coagulated proteins from getting into my fermenter. They just tend to swirl around the bottom half of my wort and don't settle out. In the fermenter they seem to...

Thanks mate, will let you know how I get on! :D

Thanks for this. Incidentally the water report doesn't have HCO3 but it does have "total hardness" reported in mg Ca/l. I've multiplied this by 1.22 which gives me 13.42. Is that my HCO3? Is it significant?

Does that mean that calcium chloride would be preferable to gypsum then? I think I'll probably just keep the grain bill traditional to start with and I can always experiment on my next batch! :p

Thanks for this advice! :) Is the decoction mash something I could at home or is it better left to the Czech pro's? If I supplement the Ca+ will there be any detrimental impact on my beer? I seem to remember seeing it on a recipe at some point and I have a fair amount of it lying around...

My water is very soft with a profile as follows... Ca+2 = 8.92 Mg+2 = 1.25 SO4-2 = 5.62 Na+ = 12.5 Cl- = 1.5 HCO3- = unknown Which according to some tools on the internet should not need adjustment for this recipe.