Recent content by Hillman

I have a large soup pot -16 litre so I do a 10-12 litre batch all on the stove. Just tried Biab, no chill overnight, yeast the next afternoon., ferment in pot. I use a hop bag so I can pull them - just to stop over bitterness from he slow chill. The pot has a reasonably neat fitting lid but...

If you didn't drink it in thepree years it ain't that good, go wi your experiment, you have little to loose

If you can see into the fermenter look for bubbles coming to the surface, even very slowly, they indicate ongoing fermentation. Your beer will clear before it is done, so you can just wait for that. If you can't see in don't trust thenairlock. Just wait two weeks from pitch then bottle. Don't...

You will never know unless you split the brew. Water half down, bottle and blind taste.

interestingly racking to secondary has been in and out of fashion a few times in the last few decades. Yep, you pitched that brew pretty hard but it is not a major factor. Washing yeast is also loved and hated. Nothing wrong with a straight re pitch, but I would tend to take out half a cup...

Nice thinking. I like the idea of adding an extra litre to my next brew volume which I can pull off for experiments like this. It would be far more realistic and no real effort in the context of a whole brew.

I also did one same yeast different food in each glass. Sugar, malt dry, malt liquid, dextrose, honey, Also interesting and good exercise in flavour identification.

About a month ago I did the single most informative experiment in my 20 year brewing career. Pretty simple really - mixed up ldme with a litre of boiling water to an sg of 1048. Spread across 6 glasses, let cool and put a quater teaspoon of a different dried yeast in each then cap with...