Recent content by WSJ

I rehydrated the yeast, had 3 packs for about 45 l and this is enough. Slow start, not so vigorous fermentation and result is not good. I tasted the beer today. It has this subtle but annoying taste on the background I have felt before in other brewers beers at our monthly home-brewer...

I am done with those "mystery packs" of dry yeast :) That was one time emergency situation, that can be easily avoided.

No. I did pick the berries but never got around to make the juice and the beer. Oktober is only few months away so I'll try again this year.

I decided to test with M44. I havent used dry yeast for a verry long time. Not impressed. I used 3 pk for 45 litres and rehydrated the yeast. It took unusualy long time to start. I was planning to rack the beer to secondary and had a taste. Taste was not bad but I can smell hint of sulfur...

We have lots of rowan (mountain ash) aka Sorbus aucuparia trees around here so I like to use the berries in my next experimental beer. Any ideas, what is the best way to go? I am going to make a small experimental patch and use 10 l of IPA wort. 1) Crushing some in to a juice, heating it to...

Interesting indeed. Maybe there is a yeast strain (or a combination) out there that can give you what you are looking for?

Hot water meter with a 0.0001 m3 dial, from your local hardware or plumbing store.

Make few jars of blueberry jam if you can not eat all the berries fresh :) You will be way happier when you enjoy the jam with toast and milk. You probably need to make a juice and then reduce it to a syrup. Beer + blueberry ... I'll skip that ;)

Irish Stout, ABV: 4,7 %, bottled 2014-177 (26.06.2014) You need a picture? Sorry, no can do. It's too dark for the camera. ;)

Do not take my word for it but I think you can do the typical 20-21 C for 3 weeks and then < 18 C from there on. It depends of ABV, etc. (from various sources) < 5% ABV, 1-4 moths 5-7 ABV up to 2 years 7.5 - 10 not even drinkable before several months, but will be fine for 5 - 10 years...

It's never going to be lower than the room/ambient temperature, where you keep your fermenter. If it shows acceptable temperature, do not worry about it.

If you like to drink your stout while it's winter, you better start brewing NOW or you will be too late. PS! Never understood why stout is for winter. Probably because I like smooth Irish stouts with low ABV.

My interpretation of Steam Beer and this awesome CCC amber ale, I bottled in the beginning of June. I am running out CCC fast. New batch will be bottled in a week or so.

... and I was told that the coffee taste is from combination of grains and yeast. An now I read, you guys fake it with real coffee. ;)

HollisBT, yetijunk and others, why do you think we all need to know that your phone is shiny, has a Apple logo on it and is manufactured in Chinese labour camps? How is this related to brewing beer?