Recent content by @RoyalGallon

A common practise in commercial breweries is the use of recovered beer. So any beer past it’s sell by date, or returned or not sold or just not quite right would be added to the boil at a low percentage. That way your “yield” increases in terms of volume and the beer made is just the same.

Just had a look through my photos - Haji Lane I think it might be

Is this the Kampong Glam area in Singapore? Loads of outdoor bars and you have to nab a table at any bar that has one. Then it’s buckets of 6 beers unless you’re rich as a king. Not sure which street exactly…

The field in the background looks like the UK - does it have a dry stone wall? Is it a recreation of an Iron Age fort?

In the 90s I worked at Cannon brewery in Sheffield UK. All the fermentation there was done in open squares - basically massive SS swimming pools. The danger was the rooms that held about a dozen of these would soon be full of CO2 so sampling the FVs was dangerous. In terms of location it was...

Yeah it’s been at 4C for around 3 months now. So it’s beautifully bright and in terms of crispness it’s there - just the lingering fruity ester flavour that I don’t think will condition out. I tried some last night and it tastes sweet - I think this is either being emphasised by the eaters or...

Interesting thoughts - thanks. I have already dialled back the rice from 30 to 20%. The former being what was used in the brewery. However I do wonder about yeast nutrition. Is there just not enough in the wort to sustain the health of the yeast - or as @Miraculix says is the sugar rich wort a...

That’s an interesting idea - my gut feel was always cooler = cleaner. Could be stressing the yeast a little. This is probably something to try. I know I’ll try all these things at once and never know which one it was 😁

Maybe that’s it - I made a starter from a single pack of dry yeast and pitched that. Fermentation was 11C (52F) for almost 2 weeks then slowly ramped up to 15C (59F) 1C over another 10 days. My thought that would be cool enough.

It’s based in Bud - I once worked in the brewery in the UK so remember the recipe more or less and remember the specs as I was in the lab. Pasted below.

That’s a good thought - I did start using S-189 yeast and swapping to 34/70 has improved from there - it could be just finding the right yeast for me. Oxygenation as well - another great point. I transfer to a 5L jug then into the FV maybe a little more vigour there.

I’ve tried 3 times now to brew a really clean crisp American lager, but I’m really struggling with a fruity ester flavour instead of a clean nothingness from the yeast I want. The obvious culprit is fermentation temperature however I’m happy that I have this controlled. I’ve been holding at 11C...

I had this problem where the issue was a pin in the control panel (the removable magnetic one) was stuck in so there was no connection. It just needed pulling out and then the cooling pump would come on when called for.

I suppose this means you leave the beer on the hops throughout the time you’re serving. How long is that generally and do you notice any change or any other flavours coming through with time?

That’s a great read and does seem to suggest that you could play a tune by hopping at different temperatures. Fascinating!