Search results

Most intelligent monkeys peel the banana before eating, just sayin...

Oh btw it's actually Bastogne yeast I'm using and homemade Candi sugar but otherwise basically the same. Probably didn't pitch as much as saq does either. That'll teach me

I would have if I could. I will maybe leave it a week and if it's not down closer to where I want it I will rack to kegs that fit in my temp controlled chest freezer.

Hey. My beer is sitting at 75f day seven and it's only dropped to .02 so far and activity has slowed a lot. Hasnt seemed to drop much over the last couple days. Do you think I should try and warm it further or proceed with secondary? Might have underpitch slightly and I top cropped it at day 3...

I was actually waiting for your original post to suddenly morph into an evangelisation for lodo... Pleased to see that it didn't. My perspective on the whole thing is actually that im not at all sure that the elusive it factor of German Beers even exists at all.. I live in the uk and have been...

Seems very reasonable to me. I'd maybe scale down the Munich and Cara slightly, but likewise it would be good as it is. With all that pale malt the maltiness will still be there. I do barleywines sometimes with all pale and because of the consentration they are malty

Say someone had been drunk and lazy and decided to add some extra Candi syrup to a conical fermenter but couldn't be bothered to do it properly and just poured it in as a thick heavy syrup which sunk to the bottom and it was obviously still sitting down there in syrup form as evidenced by...

Forgot to add that I reduced the amount of dap to 2 teaspoons in the second version as the first lot tasted too acidic. Also the dap is Young's yeast nutrient which has amonium sulphate in as well. No idea how this would affect things.

Ok, so couldn't get refined cane sugar so I ditched my plan fora side by side science tastic experiment and went with my usual cooks approach mixing educated guesses with "sensory data". (Eyes and nose to non scientists. Probably because it was unrefined there were some problems with it foaming...

Sorry that's what I meant, was late.. https://www.ncbi.nlm.nih.gov/pubmed/25124655 And https://www.ncbi.nlm.nih.gov/pubmed/25308166 Suggest there are differences. Also if you talk to experienced pastry chefs, some of them tell you that caramelization happens differently. I'm not at all sure...

Just followed instructions exactly for the double cooked type. Went well but at some point it became too burnt sugar tasting. Now tastes quite si sour, burnt toast.. Used beet sugar. I think the proportions of fructose maltose must vary, and possibly the amount of dap. Will try a version...

This (and the post above it). I've been laughing at the murk perverts desperately going after preposterous yeast soup, and posting satisfied pictures of unflocculated beer witha shoddy head thinking they have attained Nirvana and are sipping from ambrosial chalices of the finest nectar. I think...

I think their secret is adding tonnes of lactose.

You yanks have always confused big with good... Sometimes you get lucky. (No need for any mother jokes or "so did your girl" comments thank you)

I've never tried to wash yeast nor see why I would want to. I do know that some breweries have yeast that is thousands of generations old though. I know it's not quite as simple as that though, but I've gone over ten gen cropping yeast from kreausen without noticing any change. Found pitching...

I heat to 178. Pitching to the cooler tun and adding grains is always going to cool down everything. Thermodynamics baby. To be honest maltodextrin might be a better bet for you. Less sweet. Personally I've never used either post fermentation but you can just boil up a solution and add. Start...

up where?

most likely temperature. 144 will make a highly fermentable wort but would need a much longer mash as the dominant enzyme is only able to work at the ends of the starch chains unlike the dominant enzyme at hotter temps. you would want a couple hrs at that temp and that would make a dry beer...

og before adding yeast. fg after fermentation stops abv calculator online. brewers friend etc.

I've now taken a wine thief sample from probably about the middle which is far closer to expected reading although still fairly high. I guess the top will be low? Anyway I suppose this is mystery solved, but certainly seems quite interesting a data point about how stratified two combined worts...