Recent content by Pappa_Bjorn

Upped melanoidin to 150, reduced special B to 100 for colour (really want that saffron orange). Kept carafoam because I was afraid too much wheat+belgo yeast would get confusingly weiss/wit-y. Added a tiiiiny bit of cardamom with the saffron @+3d to emphasize saffron. Might do amaretto pickled...

Follow-up: Re-pitched a double dose EC-1118 with strict temp, correct nutrients, etc. Nothing. After a week I tasted. Tasted like freshly squeezed apple juice, no SG change. Gave up, let it sit weeks lid off. Still tasted like fresh apple juice on cleaning. Conclusion: Store packed campdens were...

5gal/18.9L BIAB, no sparge OG: .066 FG: .009 ABV: 7.5% IBUs: 20 EBC: 23.2 Water (beersmith calc.) 4ml 80% lactic+salts=mash pH 5.23 Mash @68C/155F 66% 3,6kg/7.9lbs 2-row Maris Otter 9% 500g/1.1lbs Wheat malt 4% 200g/7oz Carafoam/Carapils 4% 200g/7oz Special B 2% 100g/3,5oz Melanoidin Boil 1h...

Bumping this oooold thread... If anyone is still alive and has a proper follow-up, how did your saffron ale turn out? I'm thinking about brewing one for the holidays!

Additional TL;DR info: Got gifted loads of fruit from neighbours orchard in return for some finished product later so pressure to deliver is high. Made one tiny batch pear (5L) and a split 2x15L apple at the same time, same methods; 1,5 campden/gal sprinkled into- and pectic enzyme poured...

On the 25th of september I pitched a split apple cider batch. Neither carboy started. Tragedy struck when I had to abandon my cider-babies due to work. Yesterday, oct 11th, 16 days later, I open one carboy that's been sitting under airlock at 20C/68F - no CO2 having replaced the air mind you -...

Want to make a sweetened rye (and possibly oats) sweet stout-ish inspired by mämmi. I'm thinking the molasses (how much?) will ferment out and will taste weird unless sweetened back with lactose at 5%? Rye something like 15%? Some oats for mouth feel... Maybe a tiny bit of wheat in there. And...

I've gotten the same off flavour/scent in two brews; one mead, one gose. It's highly reminiscent of paint solvent/mineral spirits, and describable somewhat like combusted diesel, machine grease, non-ferric/ferrous minerals/metals (or dust of these), being mildly peppery, flat and greasy in taste...

It did get too sour for a mellow gose, but not ridiculously sour (it's tame compared to stuff like this or this). The acid malt, at 15% grain bill by my calc., was mistakenly not ground and thus probs contributed little to anything, and the lactic acid at bottling was 80%, not the usual 88%, and...

My first ever non-kit beer went terribly wrong, and I can't figure out what caused the off tastes or what they're called. Recipe for 3gal/11L single stage; 0,45kg/1lb Acid malt 0,9kg/2lb wheat extract 0,3kg/10oz light extract 10g/.4oz crystal @3%AAU 60m 20g/.8oz juniper berries 20m 2 orange...

Haven't 'dry hopped' any additional elderflower/rose petals/lemon zest yet, but it's all in the freezer atm. I'll 'pickle' in a minimal amt of 96%/190° and let it melt (sealed 'cause volatility) to room temp for a few hours before adding in boiled hop bags. If there's still a living organism to...

Got a too high measured OG vs. recipe, and thus adjusted the recipe down a bit for assumed losses. My measured is 1.070, aka 9.7%. I guess you're right about the additives ruining the ferment potential a bit. Interesting indeed... Well, I have made up my mind then! I'll immediately add a...

I'm adding nutrients. I wouldn't mind the S-05 giving up a bit early for sweetness, so maybe I'll skip the 1/3rd mark nutrient add for the 'sweet' jug. Thanks for the tip! Regarding the recipe, it's really a 3gal w/ 1L elderflower, .5L rose petals, .25L blackcurrant leaf, and bitter orange...

My first post here! Please forgive any errors! I sort of emergency ad lib'd an elderflower mead batch since the elderberry trees were hours away from being done blooming. Afterwards I calculated the total potential ferment ABV to ~10% (OG1.070), but I pitched with Safale US-05 ale yeast (~8%ABV...