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W-34/70 is very clean and using it for lagers that you would normally start drinking after 6-8 weeks, produces incredibly clean, commercial style beer. I have used it for both homebrewing and brewing larger batches and comes out as you would expect. Pitching rate is extremely important. 1 sachet...

Amber malt has no place in an IPA - way too toasty / roasty. Drop it and use more 2-row/Pale/GP. If the recipe is for 5 gallons/20 liters, then you are really low on hops - hot side, cold side, all sides and also, 6 days dry hopping is way too long - there is no benefit from dry hopping more...

I wouldn't go ahead and say that crystal/caramel malts aid in oxidation, although there could easily be truth to this statement. Some crystal/caramel malts can add some aroma and flavour, that can be identified as oxidation - this is one of the reasons I haven't been using them in IPAs and...

Hi there. I love belgian beer and so I brew it. I never control fermentation and let them free rise. I however condition belgian beer in bottles, at a specific temperature ( depending on style ), for a few weeks/months.

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Hi there. I am trying out Mash Made Easy v.11 for an Imperial Stout. I cannot see the Estimated Batch Colour EBC of the beer, due to the fact that the EBC box is completely black. Is there anything I can do about it? Thanks.

z-bob S-33 is actually a fine yeast - just adjust your expections in terms of attenuation, flocculation and intensity of esters. It can attenuate high if you treat it right, it can settle to the bottom of the bottle/keg, if you give it time and use restraint *if dry hopping and it does have a...

1.055 is high. Alcohol does add body to a beer. 6.2% ABV is kind of Maibock territory, and you do need a bit more hops and IBUs, just to balance out the beer. I frankly did not notice the OG until monkeymath qouted the message above. More alcohol, more body, not enough hops - It could easily be...

There is at least one lenghty thread on the forum regarding " warm fermented lagers " which I highly recommending reading. It contains real life experience from brewers that have fermented lagers at room temperature without any issues. I too ferment lagers using W-34/70 and fermenting warm -...

Most likely a combination of things: the Barke Pilsner malt base ( which is very flavourful ), the 1.011 final gravity ( OG was something like 1.051, so a tad higher than you would want ), lower IBUs ( it's definitely not easy hitting the exact IBUs on a homebrew level and you can't really test...

I don't think I have more pertinent additions to what you already are doing, and doing well at that. I can share my own experience with brewing lagers. For Pils, I do like 100% Pilsner malt - I prefer Bestmalz Pilsner, Weyermann Barke Pilsner and recently, Crisp Hana ( heirloom/heritage...

Alcohol is not healthy, no matter how much you drink. This is a fact. Some people can drink more than others, without significant adverse effects, while others cannot. This is however not a reason to drink more, if you are one of those. Things like genetics, amount and quality of ( other )...

I've only co-pitched Verdant with Nottingham in a 10.1% Imperial Pastry Stout, early this spring. I've brewed a few times with Verdant, beers from 5 to 7% ABV and fermentation was over very quickly with no hiccups, except for one beer. For me this Verdant yeast needs a temp. raise at the end...

You were asked how much yeast you pitched and how much you usually pitch, but your reply simply states " US-05 ". The brew mentioned in your original post had an OG of 1.062. I would add 2 sachets for anything between 1.060 and 1.070. Although 1 might be enough, there is no knowing how that...

Abbaye from Lallemand is quick, so the bulk of fermentation will be done in 3-5 days, but you should allow the beer to sit on yeast for a bit more. You want 10-14 days. 10 days if you are in a hurry, 14 if you can wait.

You can actually brew great lagers at room temperature. The thread from the post above contains more information. I've fermented lagers between 50F and 70F and with the right process, ingredients, lagering, etc. the temperature did not seem to make any difference in the final product. I've...

Thank you. I've come across Ireks malt before, but never dared to try more of it ( I did try their Pilsner malt 4 years ago in a brew, but didn't pay much attention to it ). Maybe I should. I mostly only use Pilsner malt these days. I liked the Weyermann Barke Pilsner malt, but I feel its price...

May I ask why you wouldn't go using Wyermann any time soon? Any experience you would share?

"...malty, always malty. " for me means lack of hops and water treatment. If your lagers are already turning out malty, I would raise the gypsum and the amount of hops you are using. Of course, minimising O2 should always be your goal with any beer. I would however not brew the Pilsner you are...

Thank you. I will try my hand at the above mentioned combo. I am also planning on using Talus, but in a Smash - sort of. A well hopped Pils, with Pilsner malt, lager yeast and Talus - dry hopping as well. I like having a crisp Pils in the keg during summer. So you say that Talus showcases some...