Recent content by honeybadger

I suspect your higher than expected F.G is not related to aeration. It could be a number of different things - possibly unfermentables from mashing to high or specialty malts.

The slurry calculator shows how much of the thick pasty yeast from a pervious fermentation to pitch directly into a new batch. You've made a starter so you'll need to work it out using the starter calculator. Alternatively you could chill the starter overnight, decant the liquid and you'll...

Seeing as you are all so interested here's how it went. Recipe plan 50% Pils 40% raw wheat 10% oat malt O.G 1.051 65% efficiency I usually get 75% efficiency but have never managed to achieve that with wheat. Went for 65 and in the finish got 60% - i'm okay with this. Mash...

Any feedback/experiences would be appreciated :) In a couple of days i'm going to brew my second wit. Want to use raw wheat this time to keep things authentic. Grain bill will be something like: 50% pils 40% raw wheat 10% oat malt I won't be using filter aids. I can only get oat...

Hard to describe but it's a "full" aroma. I think it would be good for supporting hop aromas that might be perceived as "thin".

I've got an ale fermenting at the moment with 50g Pacifica used at flame out and steeped for 30 mins. Almost finsiehd fermenting and there is an overwhelming orange aroma in the fermentation chamber. Hydro sample has the same aroma. Not sure if I like the flavour yet. May have used too much...

Agreed.

Halve the whole recipe. Worked for me.

2 weeks in primary is ample... atleast until you get a pipe line going

My experience - I find when bottling or naturally carbonating that some yeasts can take a long time to flocculate. 1272 is a good example of this - it's a high flocculating yeast but even 4-5 weeks after packaging it can still taste and smell very yeastie. Give it a couple more weeks and report...

Agreed... I also use it for most of my pales. It adds a little more "interest".

*kick* Priming looks right, temp looks right, the only thing that's missing is... time.

So I made a 1.5 litre starter a few days ago using 1272 from a slant. Put in the fridge for 24 hours or so then carefully decanted all the liquid. Ended up with 88 grams of dense yeast (weighed emply flask before hand for reference). Pitched it to a 19 litre batch and was bubbling away within...

Sugar will help you gain higher attenuation. This can result in less body and more alcohol.

Appreciate the reply Clem. Like a lot of things in brewing, it appears there is no (simple) definitive way to confirm I'm pitching the correct amount of yeast. I'll do a bit more reading and try come up with something that works for me. I like the idea of weighing the flask after decanting -...