Search results

Looks like bacillus by the morphology

I see, that's a really strange solution to yeast nutrition as oats are not significantly more nutrient dense than malted barley. You think they would use yeast in the boil, Anyway.. I'm not suggesting drying a beer is bad. I am British myself and so am pretty familiar with UK styles. My point...

hmm, in reflection the flow rate is only 7L/min. Also plate chillers are only rated to around 10 bar-30 bar.

This is the smildge expelled from the plate chiller after a few goes with the line cleaner.

I normally clean my plate chiller by setting it up to recirculate hot PBW through it for an hour or so, turning the plate around to backflush mid way. I attach a 400 micron filter to the return to remove sediment. Normally this produces a colored elution presumably from dissolved wort sugar...

Yeah the invert I can see lending other qualities, and lactose has a milky thing going on, but straight up sugar is just going to dry the beer. Normally lactose is used to create a high FG so I don't see the point on using a table sugar addition to undo the reason for using lactose in the first...

Mackeson's is crap though. If your brewing an historic recipe then fair enough otherwise..... At good starting point imo is left hand milk stout. That's a pretty good milk stout. I really don't see the point of using lactose and sugar in the same recipe, pretty much cancel each other out. I...

Nope, I have just read a lot of threads regarding PB stouts and the use of PB2 in attempts to get the peanut flavor. Whatever method you use you must keep the fat out otherwise the fat will turn rancid during storage and spoil the beer. Plus you will probably have other off flavours and no head...

Add another Kg of Vienna and make a marzen

Wow, this thread took off. Thanks for the input from everyone who has contributed. There is a lot information to process I will have a read and undoubtedly will have questions.

Chocolate rye is more like pale chocolate malt but it has a sort of biscuit & sourdough like quality to it. It's nice but imo you can really pick it out as being rye or a different chocolate malt. If you want a rye stout then you need to use about 20% rye malt and 10% flaked rye. That way it...

IMO 0.6lb of crystal 120 is too much. I would dial it back to 0.25lb and up the crystal 40 to a full lb. Also you may want to add either flaked barley or oats at a high percentage. Flaked barley would be my preference as you tend to get a more creamy flavor at a lower % than oats one. For the...

You can't use peanut butter, all that will happen is you will ruin your beer and impart no peanut flavor. Some people have used PB2 powdered peanut butter but report no significant flavor imparted. Commerical peanut butter stouts like yellow belly use peanut butter flavouring which is...

So in an attempt to try and further understand pH in the text of mashing I consulted my copy of Briggs, which brought up further confusion. That is what temperature is optimum mash pH expressed at. Now I thought this was a case closed from my "literature" research and the 5.2-5.6 range refereed...

So like many all grain brewer I manage my pH through the use of acid malt and PA additions as well as adjusting the hardness of my water profile. I have for most part aimed for a target mash pH of between 5.2-5.5, specifically 5.3. The exception to this being stouts which I mash at 5.5. My...

I only use PA to acidify my sparge. For mash adjustments I build a water profile close to what will give me the appropriate pH then use a little acid malt to fine tune. It's a lot easier than messing about with acid whilst doughing in.

So what about this.....use no enzyme additions but use 3711 and sugar. I frequently get my saisions down to 1.000. The advantage of this is saison yeast produce plenty of glycerol as a fermentation bi product which gives a greater fullness in a dry beer. I think you pick the right fermentation...

Cool, thanks guys Once it's, done I will paste photos and tasting notes.

insert "tea-bagging" joke here

lol, 002 droping without a problem is typically a problem leaving wort un- fermented. Burton is the exact opposite, I have previously had to rack from under the krasuen, if you use finings you risk off flavors with it. Give it plenty of time then rack from under the krausen. It works great in...