Recent content by shinth

i should also note the head retention is ****ing incredible. my room temperature is 30 plus atm, it's humid as f. i live in north east australia. i'll see how it goes at a warmer temp. ie, 20

this is my first brew with this yeast. i mashed at about 64C. OG was 1.060, pitched at 13C. took off quick, i raised it 1C every 24 hours until 17C. after just shy of 2 weeks the gravity was at 1.020. it's very sweet. i made a starter that was about 2.5 litres. at this kind of cooler temp should...

i don't want to use an entire pack for one brew. i want to use it more than once. it's also really hot outside of the fridge here. you can't make beer without controlling it

looking at crafting a small batch tripel this weekend. 10 litres, wyeast 1762 2.35 KG pilsner 150g munich 150g wheat 10g fuggles 45min 10g saaz 45min 10g fuggles 10min 10g saaz 10min i've also got a few questions. when it comes to this yeast i've read to pitch it fairly cool to avoid...

I have a kegged neipa right now. I am not unhappy with the recipe, it seems worth perfecting. The target mash temp was 66C but it ended up being a bit higher, about 68 or 69. Fermented at a constant 22C. I was concerned that it was going to be overly sweet. I used Nottingham, and it's soooo dry...

Thanks

My friend is racking this brew to a secondary today. I am wondering if there is the potential for under carbonated beer if we crash it right before bottling? Is this possible? Being a dubbel and somewhat bottle conditioned are we going to mess with the beer?

thanks everyone. i intended for the secondary to help clear it up somewhat, and in theory it should be more beneficial conditioning in there before the bottle conditioning takes place yeah?. i know a lot of people will say just leave it in the primary though, so i've no comparisons as i'm a new...

hey, a friend and i have our first all grain brew in the primary at the moment. we pitched it at 20C and it took a couple of days to get going. i have mentioned to him that people slowly ramp up fermentation for several reasons. they appear to be so different flavours develop, and to make sure...