Search results

What flavours are you aiming for? without that you are kinda flying blind.

even doing a plate will only give you colony forming units and not viable cells. A cfu can be anywhere between 1-1000 viable cells, assuming you are within the countable range of the plate where you don't competitive inhibition of colonies. The only real why to count, is to err count them. You...

I have had it completely overflow before, still brewed good beer with it.

Anyone else any feedback, I will be brewing this next week, so it would be great to get some input before then if possible.

To clarify by plate count I mean subculturing onto selective agar.

You have a few options, first simply weigh the Surry then use a pitch rate estimator like brewers friend. Or you can count the yeast, either by serial dilutions and plate count or by serial dilution, staining and counting using a microscope and hectocytrometer. In most instances an estimate...

I love Burton yeast. You just gotta treat it right, ferment cool during first 3 days and give it plenty of time on the cake. If you move it too soon you'll get acetyl aldehyde, same is true if you ferment to warm. The strain produces esters reminiscent of many Trappist strains, only milder...

If you have bottle an IPA then my advice is do not use a bottling bucket. Make your priming solution and then use a syringe to dispense the appropriate volume to each bottle. If you have access to CO2 then you can refill the head space on the fermenter. You could also do this by collecting CO2...

I will dig out my recipe and process notes as I have a really nice Roggenbier that works.

In my experience the key things are a low kilned chocolate malt, a dark kilned crystal malt such as special B, a high water (fruity) producing yeast and a sufficiently high FG to give a sweet finish.

Will do, but I have two ales to make first. Then I will get cracking with the lager.

I previously used 2lb of smoked malt in my last impy and couldn't smell or taste it after primary, let alone after aging it. I always think that I can age it if the smoke character is too strong. The weyerman stuff is really mild, I think you could make a beer just with that and it won't be too...

I'm am aiming at something like Founders KBS, Great Divide Yeti, Wired Beard Sadako This is what I have so far for a 5 gallon batch Est SG 1.100 EST FG 1.019 IBU's 75 Est mash eff 70% 13.25lb Crisp Maris Otter 4lb weyerman smoked malt 2lb flaked Rye 0.75lb Dingemans de-husked roasted barely...

Thanks Cavpilot2000. I have looked through my grain bin and I only have 3lb of vienna in stock. I don't fancy putting any online order in. But I do have 2lb of munich, so I could do 3lb vienna 2lb munich 6.5 pils. Or it that too much Munich?

Thanks again for the help folks, I have added a 15 mins dextrinization step to the mash at 71°C and omitted a mash out. I have added the remaining Vienna I have taking up to a 1kg. I have pale ale unlined up first, but I will report back once this is done with the result. Probably in about 4-6...

I have used it in an IPA, the starter tasted fanatic, sadly it's doesn't quite work for me in an IPA.

Thanks for the input guys. Specharka I have also never drunk this style in Germany only bottled imports in the UK. I disagree that pilsner is enough for this beer, I certainly get more of a toasted / bready element from the beers I have tried. But I definitely agree it's should not be marzen...

I'm getting ready to brew one for the first time. I have previously brewed a Marzen and Vienna, the former focusing on Munich malt with a little caramunich III/Pilsner and the latter focusing on Vienna malt with a little melanoidin. I am following the BJCP 4b for guidelines This is what I have...

I know I am late to the party but this is my two cents on those recipes. Unless you are doing a protein rest I don't think the carapils is necessary. I do not think Vienna malt or Munich malt have any place in a pils or helles. IMO a pilsner should be 100% pilsner malt and a helles should be...

https://www.brewbuilder.co.uk/images/source/filters/falsebottom.jpg Here is a link to the type of false bottom I have.