Recent content by modifier

Thank you for pointing me out so i can reinforce my question. I was asking about starter wort, which OP prepares with DME as he stated on post #290. Also i began following this thread about 20 pages ago so I might not remember every little detail discussed, but i sure do know he is...

For how long you're boiling the DME starter wort? how are you cooling it?

Their documents say it's 8%, so M15 isn't for imperial strength brews..

I made an oaty english ipa with it and was quite pleased. Apparent attenuation was 74% i think, it kinda really fused the flavours together. Nice, soft bitterness, aftertaste was mostly malty, esters were subtle, but still enough for brittish style. Even my mother liked it and she doesn't even...

https://cdn.shopify.com/s/files/1/0195/8620/files/72539_V3_MJ_CS_Yeast_Bk_WEB.pdf?5432139801183846214 Attenuation and other info are in that pdf

Sunday is dedicated for mashing a weizenbock with lil bit oak smoked wheat.. just what you need for cold fall evenings...

I just LOVE M07, so much better for british beers than S04, at least for my taste buds.. Altho hoppy pales with S04 fermented cool are nice.

Was brewing an APA yesterday with organic pilsner, vienna and melanoid.. Bittered with galena, aroma from citra and rakau. BRY-97 as the yeastie. Oh, was also my 25th batch!

About oxidation.. Last week, i actually rated the last two bottles of my (9th batch, first dark) xmas porter, blind, poured by swmbo. Why two bottles? well, the other one got aerated really bad in the bottling process. I capped and marked it. There were some really interesting differences in...

This most definitely ain't the culprit but.. This reminded me of my 'recent' rye stout. It was weird at first, then becoming amazing after a week or two, but after that the hops began to shine thru and it was very weird, i didn't like the change in the balance. Since that i've had bottle every...

In my experience BRY97 doesn't attenuate any more than 05, maybe a point or two less if anything, but altho 05 seems to be the obvious choice for most, i'd recommend BRY97. At least you won't get the generic peachy flavour.. I've experienced 97 to be bit more clean, let's the malt thru a bit...

M44 has always worked wonders for me, sometimes it dries out the beer even too much. I love how it brings out the hops and still let's the malt shine thru. Also flocculates nicely. Maybe you got a badly handled bag? doesn't sound right that it would stuck at 1.017...

I have used galena in couple of ambers with great success. Latest one had an interesting blackcurrant twang when i used whole cones of the latest harvest.

I've had a dunkelweizen bubbling for umm.. 5-6 weeks now, the gravity is slooowly dropping. OG was around .048, so too low and i used sprinkled WB-06 pack on aerated wort.. Last measurement was .010 This is the first brew for looong time that's off so many ways, but it's interesting to see...

Low OG oatmeal stout with oat malt, toasted oats and windsor yeast.