Recent content by KeizerBrewr

Turned up the heat a bit on my Fuller's clone Best Bitter (London Pride) to get it to finish out and clean up a bit more.

Nice find! You're doing the right thing and researching and making sure you've got your ducks in a row. I am sure most of those seals are readily available online. I would lube them up with some food-safe grease like keg lube.

Another Fuller's London Pride inspired best bitter is almost ready for packaging 5.5+2341.7= 2347.2

Nothing but fresh air! I've got a bottle neck, no pun intended, of lack of free bottles to justify(to the Wife) another batch. I am waiting on three cases of 500mL cappable Belgian bottles from my LHBS still or else I would be ramping for another batch of hefeweizen.

Yes please! Love your products!!!!

What you're describing doesn't really fall into any category in particular They make a heck of a "maibock". I mean it would be more of a Kolsch, than a Helles. If you want true to style get the WLP833, but you would have to ferment and lager cold. Or like many of us do, get 34/70 and be able...

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I would say it is good! Usually the last couple points before final gravity, I raise the temp a bit, purely to make sure they clean up anything that might be lingering. Ale yeast is usually really good at cleaning up diacetyl on their own. It's the lager yeasts you have to work a good D-rest...

Happy National Bock Beer Day! Drinking lots of Salvator doppelbock and Einbecker Maibock. Prost!

Gotta stay hydrated.

Found some Fuller's Vintage Ale, naturally I grabbed a half dozen bottles. Trying it young, will revisit in a few years.

Forgot to take a picture of the test jar before I quickly drank and enjoyed it, but the FG is 1.009. Not bad, went from 1.051 to 1.009 in 12 days. I'm sure it's been that way since I last posted an update. :bigmug:

Been busy this evening since getting home from work. Grabbed some Pelican, tasty. :mug:

How is it?! I've been on the look out for their barrel aged line! My local beer emporium gets all of the beers I dearly love and Duvel they are realizing is a big hit. In other news, I am still drinking coffee, but waiting to crack into some Einbecker

From what you said, that sounds like an overpitch. Yeast need to propagate as part of their fermentation cycle. Usually only 8oz of slurry is more than sufficient to inoculate a fresh fermenter of wort. Also, if reusing yeast, go lighter to darker, less IBU to more IBU, low gravity to high...