Recent content by Sawwal

Was looking at the Munton site about DME, and came across the following question and response from 2012: “People in my home brewing community are saying that you no longer have to boil LME or DME for 60 minutes. Only 10-15 minutes. The claim is its not necessary since it already don’t in...

And I'm still enjoying the yeast family tree. Thanks for that. I have a colleague at the office who is really into yeast, so I shared it with her.

Nice analogy. I didn't think of that. So the result was as it was meant to be. I like that!

I have brewed the following several times and like the output. It gives a darkish amber ale of about 4.5% alcohol and low bitterness (around 20 IBUs). I would like some suggestions on how to get the same (or very similar result) with a simplified grain bill. In sum, can I omit one or more of the...

To close the circle on my little experiment...I thought both parts of the split batch were done, with the Nott at .009 and the ESB at .012 (I had mixed it up in my prior post), so I checked each for flavor. There was a noticeable difference, with the ESB tasting a little fruitier. But the next...

Fascinating work you've posted. I had no idea people were doing work like this, but it makes sense that if someone can find an unknown first cousin using ancestry.com, that folks could work out genetic relationships among organisms which reproduce by budding. What a chart, too. Thanks for...

I split a 6.5 gallon bitter batch using two packets re-hydrated Nottingham on half and the same, but ESB, on the other half. Temp was at 74F after wort 'chilling'. Pitched then and with-in 4 hours 1/2 inch white krausen on Nott and the yeast in the ESB was preparing to go. Chilled as much as I...