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The the oxygen and CO2 and other gasses dissolve in the beer where the yeast can access them.

Definitely not tired! This is my ongoing project sort of every other brew try and get something as light and low flavoured as Bud. I reckon if I can do this then all the flavours I get in my other brews are intentional. So it's a test of competency if you like. I'll add wy800 to my list of...

Scotti00 and have added my homebrew 'brewery' Jaguar brew Co.

So the Budweiser recipe made with S-189 came out significantly better than my previous attempt. Don't get me wrong it's not as light and clean as commercial Bud by quite a way but it is a pretty good lager. There's still a little too much ale type notes in the flavour - I'm wondering if they'll...

So this beer came out great - a little too good! I over egged it with the OG and so took the decision to dilute it down with boiled / filtered water when adding isinglass after crash cooling. This meant I ended up with a lovely fruity & malty 7.2% beer. This is very drinkable - will be making again!

Just for interest at the first brewery I worked at we routinely used N2 to flush conditioned beer and strip the dissolved O2 out of it. Once we'd got that down below specification we'd then put CO2 on to get back in spec for carbonation. Obviously when you flush with N2 you displace all the...

I've worked in a brewery that brewed the same product at sales gravity and at high gravity and diluted. You couldn't tell the difference at all.

I’ve recently done this with a strong Belgian ale I made. I wanted something a little more drinkable around 7% compared to the 9% beast I made. So I added boiled cooled water with finings enough to bring the abv down. I also worked out what it would do to the OG and the PG. Then - most...

As the gravity had dropped it was probably still fermenting. Try reading again tomorrow and see if it’s steady. Looks pretty good to me!

Have you tried another gravity reading? Has it dropped from 1012?

Welcome - maybe we should start a British brewers thread...

Could it be your bottles - are they old? Maybe small scratches from the bottle brush when you clean them being nucleation sites?

I had another go at the Bud recipe yesterday this time using the S-189 yeast instead of the M84 I used last time. I'm also changing the fermentation profile from the 17C->13C they use in the brewery to follow Brulosophy's Lager profile. Ironically it appears to be the complete opposite...

Hello & welcome! I visited Bangalore a lot over the last couple of years. There's a really good craftbrew scene kicking off there. I used to go to The Bier Club and District 6 a lot. Maybe those guys could help with getting supplies in - they might know where locally anyway?

I've a small block & tackle hooked to the ceiling in the shed and so tie off the bag and let in drain or squeeze it out. Makes sparging a bit fiddly - need to work on a better way of doing that...

A trial dilution - of course, can't believe this didn't occur to me. There's a lot of flavour, body and alcohol in this so I think it's robust enough to be diluted without tasting watery. There's now two ways to find out!

Okey-dokey - sign me up!

I've a similar query. Have brewed a Leffe Radieus clone (As per here) it's fermented down from 1080 to 1012 and tastes great but at 8.2% ABV I think it's going to be too much. Okay for a taste but how much can you drink in one go? If I de-aerated some water by boiling then added after crash...

I struggled with that yeast doing a week at 17C and two weeks at 13C. It’s really gloopy - a lot of higher alcohols and esters. I’d be interested to see how you get on at a higher temp if you tried it.

Ah Good spot on the date - I’ll have to have a go at him for that. I’m pretty sure they put an arbitrary year on products - will be fine if it stays dry and doesn’t get infested. I’m being generous with another Brewer I know - get some swapping done!