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It can be found around in Europe, and I've only ever used their Pilsner malt and it was alright. This was back a few years, when I began my journey into homebrewing, but the malt iself produced beer, that tasted fine. I wouldn't expect it to be horrible or unusable in any way. Differences in...

I don't think I have an all time favourite, but I love Half Life 2, Ori and the Blind Forest and The Witcher 3 with its DLCs. I am currently re-playing The Witcher 3, and I would replay any of these, anytime.

Hi there. It's normal for that yeast and many other English yeast. I would however raise temperature back to 20-22C to make sure the yeast finishes and cleans after itself.

Thank you for your reply. I've actually thought about partigyle every time I did a double mash, and never got to it - was either too tired, or didn't really have the disposition, the energy to do it, so I skipped it. But I might just do it with this batch. Could turn out to be a small...

Thank you for the reply. I don't wish to sparge, as this would defeat the purpose of mashing this way - I don't want to diluate and thin out first runnings. I also don't care about efficiency, because I'm not trying to use less malts to achieve a specific OG / ABV, on the contrary, I am using...

I am also unsure what the definition is. I am however happy with the results I got from mashing as described above. I will probably do a reiterated mash at some point, so I can test it out and see which I like best.

OK, I didn't know that a double mash is the same as a reiterated one. I was under the impression that reiterated mash means you have a grain bill, which you split in two or three, etc. The first mash of the reiterated mash, is made soaking your grains in treated, brewing water for a specific...

I did some double mashes in the past months. I use a Grainfather and I literally did the same mash twice. I don't sparge, as it kind of defeats the purpose of double mashing. Every mash is done with new, treated water - If you leave the wort from the first mash to soak the second round of...

Hi, I have been using a Grainfather ( 220V version - european ) for alomost 4 years now and it's been a treat: a little over 100 batches, never issues with pump, recirculation, heating element, temperatures, controller, etc. So from that point of view, this particular Grainfather unit I own...

Can't you find coffee/sugar tea in supermarkets? Something like this: https://www.amazon.com/Raw-50319_EACH-Sugar-200-Count/dp/B0087RVIOU/ref=sr_1_1?dchild=1&keywords=Sugar+Packets&qid=1610894073&sr=8-1 You should to be able to find it in your supermarkets - no matter the manufacturer, just...

I have bottled over 100 batches - I regularly use between 5 ( Imperial Stouts, Milk Stouts, etc. ) and 8-9 ( Belgian Ales, Hefeweizens, etc. ) grams of sugar per liter and never had issues. There will always be residual CO2 in beer from the fermentation, so take that into consideration. The...

Yeast!

Higher fermentation temperatures usually result in more esters, whereas phenols would be accentuated when fermentation is done at a lower temperature. Is it well-established knowledge? I cannot say. My experience has shown that there is some truth to it. I can also find lots of threads where...

That's great - please tell me how do you coax proeminent esters, and low phenols with Belle Saison, as my experience so far has been lacking. I mainly get the phenolic aspect of the yeast, with no real fruitiness. I only had a very successful beer made with Belle Saison, when I blended it with...

Sulfur dissipates, as long as the yeast has had time to do so. Belle Saison, although reliable and very attenuative, it's not the most expressive dry yeast. It can showcase phenolics and some of that medicinal flavours, and maybe sometimes fruity notes ( have found threads where brewers have...

The recipe and mash temp. look fine. Unless the mash temperature was higher than intended, without you knowing, the attenuation should in theory go down to 1.010. 17.5C is what I would call a bit low for some/most English ale yeast ( I know that S-04 tends to get weird at higher fermentation...

You can raise the temperature even more, and see if it helps. S-04 is not the most attenuating yeast out there, although Fermentis puts its apparent attenuation between 74 and 82%: SafAle S-04 - Brewer's yeast for American & English ales - by Fermentis - 82% might be a stretch, but doable with...

Barleywine, just as you mentioned could be a great choice: Maris Otter, Imperial malt and a 2-3 hour long boil + English yeast and English hops. Or maybe just a pumped-up English Pale Ale ( 6-10 SRM ), with 70-100 IBU, lots of English hops and see what happens after a year. Most likely a bit of...

" Never used Imperial malt, i had to look it up. looks great and i could see it being useful in lots of beers. What beers are you using it in? " - I use it in Imperial Stouts, Milk Stouts, Pastry Stouts, English Bitters, Red, Brown and Porters. One of the first beers I will be brewing this year...

I've done a few different batches using W-34/70, fermenting between 17 and 22C ( 62-72F ). The batches were 2 German Pilsners, 1 French Pilsner, 2 Vienna Lagers, 1 Dark Lager, 2 Doppelbocks, 1 IPL, 1 Hoppy Dark Lager - I was really pleased with how they've turned out. I haven't smelled, nor...