Recent content by -Matteo-

(Sorry for the OT) but this beautiful episode from from MBAA podcast regards this yeast: http://masterbrewerspodcast.com/068-diastaticus-part-1 Can anyone tell me what is she saying at 19:14? I can't understand where did she find the diastaticus contamination: "then I went and looked..." ???

Fermentis just confirmed that WB-06 is a Saccharomyces cerevisiae var. diastaticus. They also said that both WB-06 and T-58 are POF+. This info was just pubilshed on Milk the Funk. Did anyone think about the possibility of a diastaticus contamination problem in their house yeast culture? (Would...

Trillium: https://www.instagram.com/p/BLQ6uVMjRNS/ Dryhopnik:

Did anyone who harvested these drags and brewed an IPA with them find the same kind of haziness? And, of course, -mtnagel- please keep us posted about it

Mitch Steele on his book wrote: "Use municipal water (~300 ppm hardness) that has been carbon filtered and reverse osmosis treated to reduce hardness to 100 ppm." He didn't mention sulphate or chloride, so that's up to your preferences (and knowledge)

Hi! Since some months are passed: what do you think about that beer now? Would you brew it again? Would you change something? Thank you, Matteo

Thank you for your reply: that gives me the opportunity to say that I brewed a pseudo-gose (without lactobacillus, but with lactic acid) and I'm REALLY happy with it. This is the recipe i brewed (BIAB, "almost" all grain): O.G. 1.040 S.G. 1.011 ABV: 3.84% 43% Wheat Malt 30.1% German -...

Hi, could you please post the recipe you brewed at last? Is it exactly the one from BYO or did you make some changes -apart from lactic acid addition at bottling-? Have you got some more thoughts to share? I'm about to follow your suggestions :) Also, I was wondering if the tartness is present...

I was wondering: how did it evolve during these months? I have a same kind of problem: a saison that tastes not dry at all, despite a really low F.G. and its moderate bitterness... 77% Pilsner 8% Wheat Malt 7% Flaked Wheat 7% Flaked Rye 1% Sugar Hallertauer Mittelfruh (60 min) - 12.2 IBU...

I'm curious: can you tell us how did it end?

I'm not used to calculations in cups. So I'll quote from the book (Yeast: the Practical Guide to Beer Fermentation) At the [...] temperature of 70° F (21° C) and a specific gravity of 1.036 (9 °P).The final gravity, after the starter was complete, was 1.008 (2 °P). Effect of inoculation...

You can read that on an interesting pdf file called: "Techniques and ingredients for brewing amazing hoppy beers". I found that with a google search: it's available in MBAA's site. I think they did something wrong, because I believe that file should have been hidden (?) I don't know if I'm...

This is my first post in here, so I'll simply quote something I found interesting: These are comments from a tasting panel Mitch Steele did at Stone Brewing some months ago.