Recent content by ExpatPete

I had been thinking of doing "Y'all Hold My Beer!" or the plural, "All Y'all Hold My Beer!"

I had never heard of S-189 before this. A Swiss Lager Yeast, I will have to give that a try next lager. I know Brulosophy is a bit controversial on these forums, but they did a comparison between the versitle W-34/70 and S-189 and could detect little of no difference. I still want to try it...

Thanks for the feedback! I will go with Crisp 19 Maris Otter as it is one of the only ones I can locate. The three closest LBS have gone under so it is either a three + hour drive or on line.

I like Maris Otter, and have brewed with Thomas Fawcett. I actually am going to a brewing supply house in Raleigh, NC this week. I never thought about tasting a few grains side by side. I will give that a try! Thanks!

I just pulled the last pint of my ESB. It was a MoreBeer kit I received for Christmas. At first I was underwhelmed so I actually did not have any for 6 weeks and just let it condition at 35F/1.7C. When I started pulling from it again the flavor had really mellowed and improved with conditioning...

Welcome back! If you like reading and enjoy the science and chemistry behind brewing, I highly recommend “How To Brew” 4th Edition by John Palmer. It is my go to reference along with this Forum.

I know I am essentially doubling up but I will keep doing it. I love the results!

Yes. I completely understand that.

Yep. It seems to work so if it ain’t broke…..

I use both Whirfloc and a teaspoon of Irish Moss in most brews. I only have pitched gelatin once and didn't like the result. But I know gelatin work so I need to try it again.

Thanks for sharing this link! I love the show and love cask ales. I was fortunate enough to live in the UK for 3-1/2 years (I am US based), and developed a deep love for good cask ales. Fascinating shows! I am making a list of their stops, and this Fall we are going to the UK on Holiday and...

The Fermzilla is €172 Euro here. The Hop Bong to add the hops was almost the same price. Plus I added the pressure kit to also pressure transfer. So about the same price.

Ninoid, The others have provided some great methods to reduce oxygen. I know I have learned from the discussion! And I know equipment is not always the answer, and that this does not apply to you at this point in time since you bottle and do not keg. However if/when you do move to kegging, one...

Awesome! Thank you for the links.

Not arguing at all, I am here to learn. But isn't this the stage where we WANT oxygen? Isn't that why we oxygenate the wort prior to pitching yeast?