Recent content by hazelbrew

ok so this doesn't match the ones above... but it is my first! yay. a proper start of pellicle :) this is on a single demijohn of an extract saison I did using the belle saison yeast in primary. this had the yeast bay lochristi pitched to it, and some bottle dregs.

SG still 1014 tonight so I have dry hopped. 60g mandarine Bavaria 40g rakau Bottle midweek

this is the orval dregs on day 5. I had some small pin prick bubbles on the surface during the day, and a thickening layer of sludge on the bottom. Gave it a shake this evening and...

How far north of London? I am just.outside the M25 in herts

north of london. I see you are in Bristol. I know the area well, still have friends down there.

I have stepped up dregs from several bottles in the last month. Each one has shown very little obvious signs of fermentation on the initial step. i.e. very little in the way of bubbles - just an increase in the sediment, a clearing of the starter wort and a change in smell. On the second...

thanks for the welcome. I am a member on one other uk forum - jbk. Seem to be more brewers in the US though. Perhaps just greater numbers of you than UK :)

hmmm. how much EKG? I have 500g of pellets vacuum packed in the freezer. that's what ?? a pound imperial? that should be enough for 20l (4.5 gallons ish)

as the subject... hello from the UK I am a "born again" brewer returned to it in middle age. I used to brew when 18-20 but left it. now back with much more patience! I have tried country wines, cider (hard) and ales. a mixture of kit, extract, part mash and 2 BIAB. I love the variation...

Right so this might be stretching the definition of a kit brew... but I still feel like a jumped up kit brewer playing at extract or partial mash. I got a lucky dip of liquid yeast from a uk supplier. Along with that came some of The Yeast Bay Funktown Pale Ale. This yeast is a mix of a...

because everyone loves a picture. look at the krausen fighting the stir plate... this was on about day two of the last step up to two litres. flask is a 5 litre. which is about a gallon for those stuck on imperial units...:)

I have harvested yeast lolemthos before and then gone on to do full batch. I tried a hard cider with the 3068 weihenstephan yeast. The yeast didn't make a noticeable difference to.the cider... But I did reculture the yeast Fe a bottle, stepped it up once and then used in a full length 20litre batch

What about with classic English or European hops? E.g. East Kent Golding's? Or Bramling.cross perhaps? I grew up on East Kent, and a friend of mine still lives only a few.miles away from bramling house. Or celeia or styrian goldings? I guess that would be more a pale ale grain and hop bill...

Well I know what pineapple smells like. Horse saddles and Hawaii no! 100% Brett old ale? Or mixed fermentation? Having gone to the trouble of a big starter I was hoping to do a 100% Brett ferment. Though that is not a.must. I do like porters, stouts, old ale and the heavier Belgian...

I have got carried away with new toys.. Erlenmeyer flasks and a stir plate. I now have a 2.5 litre starter of white labs Brett c that has been stepped up twice to get to this point. It has been on a heated stir plate at 240rpm and 25C through the steps. I had intended to make some sort of...