Recent content by Jakeedward

Aha, maybe that is the cause of the faint bitter/astringent aftertaste I've been trying to pinpoint.

BTW, How to Brew is by John Palmer, not Dave Miller.

Thanks again! I don't use secondary fermentors. I purge kegs, but not the thin transfer line (perhaps I should). During cold crashing, I simply turn down the temp on the fermentation fridge. The airlock is a tube from the top of the fermentor into a mug filled with Star San. Do you see an issue...

Thanks! What do you mean by keeping O2 out of the cold side?

I notice in the latest "How to Brew" edition (4th edition) it talks about slowly reducing the temperature to cold condition beer. Apparently (page 95) slowly cooling the beer instead of crashing "prevents thermal shock of the yeast cells and subsequent extraction of fatty acids and lipids" which...

I don't really want more body, just more sweetness. Hence why I thought I'd replace some of the carapils with 10L. Breiss recommend a max of 5% carapils on their website, and I'm currently 10%, so there's plenty of body. Let me know if I've misunderstood something though.

Thanks flars. Maybe I'll try replacing 200g of the carapils with 200g of 10L caramel/crystal next time and see what I end up with. This will give me 5% carapils and 5% 10L crystal.

Thanks flars. I'll give that a go. Any tips on the type of adjunct(s) to use? I thought most of them increased the amount of fermentable sugars, which would create the opposite effect to what I'm looking for.

Thanks for the replies. Recipe is: - 450g Carapils steeped for 30 mins in 1 gallon (initial steeping temp 75C) - 3.4kg Briess Pilsen Light (1.26 kg added at beginning of 3 gallon boil for boil gravity of 1.050 (including points from steep), the rest added at end of boil) - 47g Saaz 60 min - 57g...

I’m getting too much attenuation from my Bohemian Pilsner. It gets down to 1.010 when Brewer’s Friend says FG should be 1.016. At about 1.015 it tastes great, but then it just keeps going. At 1.010 the hop bitterness is too strong and it tastes overly dry. This has happened both times I brewed...

Did anything happen with this? If so, is there a link to the wiki?

Thanks for the replies. I've now started the crash and realise that dropping the temp too faste really isn't an issue. It's more of an issue trying to get it down fast enough!

Hi I've just got a temp controlled fridge so about to do my first cold conditioning of a British ale. From what I've read in the forums, it seems that most people crash the temp down as quickly as possible after the end of the diacetyl rest. However, I've read in White and Zainasheff's Yeast...