Recent content by MrFeltimo

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

  1. M

    New to cheese

    Actually, no. Both milks where standard store bought, nothing fancy. But different supplier
  2. M

    New to cheese

    I think I may have stirred to vigorously, I went and made a second batch using the same recipe and method. This time I was more patient and calibrated my thermometer. Much better results. Thanks
  3. M

    New to cheese

    Great advice thanks I'm only looking to make cheddar and I'm willing to repeat the process over again. I have a pH meter already. All started well yesterday until I poured my curds into the cheese cloth lined colender, it all melted away and went to the size of cornmeal and almost all went...
  4. M

    New to cheese

    Hey guys, new to cheese make but a long time brewer, FWIW. I really wanna make aged Cheddar. I've just finished my first attempt via an online recipe and instructions. FAIL. OH WELL, lets try again Does anyone have any constructive advice, tips, does or don'ts. i would really appreciate the...
  5. M

    time to play the "can you name this style by the pictures" game.

    this was a fun game, anyone interested in continuing it?
  6. M

    Ordinary Bitter All Brittania

    Silver medal this time round. 2017 sch-abc
  7. M

    Beersmith keeps shutting down

    ok great> will back up tonight thanks again Dan
  8. M

    Beersmith keeps shutting down

    Whenever i click OK after adding a new water profile, beersmith will shut down saying there was an error. This happen ONLY in the water profile tool. Any input? Thanks
  9. M

    Exploding fermentations

    Sometimes you can do everything right, pitch rate, temperature, and head space. Sometimes yeast will just be yeast.
  10. M

    Swiss lager, s-189

    Thanks guys, I pitched at 54 but raised to 58 after a couple of days, this started the process.
  11. M

    Swiss lager, s-189

    It was a 5.5 gal batch. This was from the beersmith recommendation.
  12. M

    1099, 1098 or 1968

    Forgive me, Was not aware of the types of strains. I really like the s-04, particularly when used at lower temperatures. And I have drank my fair share of English ales.
  13. M

    Swiss lager, s-189

    I used two rehydrated packs in a recent German pils, og was 1048. I made this on Saturday and pitched late Saturday evening. It's now Wednesday and I'm only just seeing active fermentation. Has anyone had experience with this yeast and it's lag time? Thanks
  14. M

    1099, 1098 or 1968

    1099 whitbred is S-04 save yourself some money and get the dry stuff. Just fine for an ESB.
  15. M

    New England IPA "Northeast" style IPA

    I use and strongly recommend GNO at this level. It's been a game changer for me. I haven't experienced any ill effects from it, and to my palate it adds a nice berry'ish note to an English/fruitful beer.
Top