Recent content by Pennine

HB best bitter from the engine.

Is that the all munich version camonick posted?

I have 4 versions of fest bier to work my way through. Here is the first and a fantastic example. I could drink this all night long.

188.12+2=190.12 Brazil honey and Ethiopian

HB best bitter while I roast some coffee. I really need to brew some beer or I'll be out of anything soon for the beer engine.

The best, wish it wasn't $7 a bottle. I used to buy these for around €18 a case in Belgium.

Still sipping on this an hour later.

Well I never have noticed the purported green pepper from Ekuanot before but it's really sticking out with the peppery aroma from the farmhouse yeast. It's a very good combination.

Juicy bits is definitely best as fresh as possible.

That's interesting about using amylase, that may be a good way to really dry out farmhouse to Belle Saison levels. If you want a saison then definitely use the farmhouse. Be prepared though it's a flavorful one, but delicious. I am going to go grab one now actually.

More of a doppelbock than an marzen.

I love my new toy.

Interesting, yeah I wonder if downward swings may also be potentially detrimental to the fermentation too.

I wouldn't consider a change of 5f a swing really. I meant if temperatures were not controlled and the fermentation was let to rise in ambient room temperature. I have read fermentation would increase temps of the beer between 5-15f. So if in a 62f room we would see it rise to 75f during peak...

This thread made me wonder, is fermentation temperature the most important thing as has been said in this thread and what the pro-homebrewers always say. Or is it actually temperature consistency during fermentation. I mean US-05 has an ideal 8 degree Celsius range.