Recent content by ianj84

Cool, that's for the info

Hey, so I pitched straight lacto in my berliner, let it sit at about 90 for 2 days. Had a nice big krausen with the lacto. Then pitched wyeast berliner blend, nothing for 2 days. I got worried and pitched some US 05. No activity after another 2 days. It's sitting at 66. Have I let the lacto...

So you think it's worth a try with brett?

Brewing a marzen and was going to split the batch and pitch brett lambucus. Any thoughts? Will the toasty caramel marzen meld well with the brett?

Hey, So I'm going a marzen on the weekend and thought I'd use a third of the batch to ferment with 100% brett lambucus. Thought that all the nice caramel complex sugars of the marzen would hold up well against some brett characteristics. Am I crazy? Cheers

Whistler beer is BAD

Steamworks in gastown Granville island brewery is also pretty good.

Hey. So my pale ale has been in fermenter for 2 weeks. It's reached FG, 1.014 but its not that clear. I ramped the temp up a few days ago to try and get the yeast active again but still not clearing up. So if I just leave it for another week or two will it help?

Russian river Odell Sierra Anchor

Cool, thanks for the info

Also I just read on mr malty that some people do no bittering addition and only do a load of hops at 10 and 5. Anyone tried this? I want a massive hop flavour with a low smooth bitterness.

Yeah cool. I'm going to brew the exact same beer this weekend and change my late hopping around to see if it makes a difference. Cheers

So you make your flame out addition and then recirculate straight away to drop temp? Does this work for you? You get flavour without bitterness?

I think it might be because I put too many hops in at the end and also I let the wort sit for 15 mins to settle before I run it through counter flow chiller into the fermenter. So my 10 min addition is actually a 25 min addition and my 0 min addition is a 15 min addition. Does that sound like...

Pale 31