Recent content by Magnus44

I had a batch of London III that stalled out at 1.027. I was fermenting it on the low side ±62. It was washed yeast and I didn't check the gravity until I had moved it off the yeast cake...won't make that mistake again. I should have roused the yeast and raised the temp, at least that's what...

I'm relatively new to kegging but so far it has been a really positive experience. For hoppy beers the ability to dry hop in the keg and dial in the carbonation and not worry about additional esters or flavors from the secondary fermentation has really improved my brewing. My beers are...

Thanks for your considered reply. Maybe I'll give it a go using a heating pad to boost the temps and see what effect it has. I thought that it would ferment cleaner if I held the temp lower, but maybe the opposite is the case, or it is kicking off some of the flavors I don't like. Definitely...

Hey guys, I typically love saisons, and want to develop a recipe that I am happy with and can make repeatedly. I brewed a Saison a month or so ago (recipe below) with 3711 French Saison yeast from a Wyeast smack pack. I am really satisfied with the color and head of this beer, and I can't...

Apart from styles that benefit from aging, are there any styles that lend themselves better to bottling versus kegging?