Search results

Do all modern German lager breweries go completely LODO, though? I'm about to start brewing lagers for the first time ever and wondering what I can do with my stovetop BIAB setup (two vessel) to make it go as well as I can. The first I'm going to do is a classic Bohemian Pilsener, all Weyerman...

So, a bit of sacrilege here but I've been fiddling with NEIPA techniques on bitters. First two attempts didn't really cut it because the first I wasn't kegging yet, then the second I didn't really have equipment for a no o2 transfer. This one finally worked. "Training Camp" Best Bitter is...

Yeah, all the American saisons I get now are either sour or basically NEIPAs with a saison yeast. Not that they're bad beers it's just hard for me to really call them saisons. Others would probably disagree and that's fine. Tank 7 (Boulevard) and Hennepin (Ommegang) are still solid, fairly...

Right, thanks for the correction. Either way, most people who love Dupont and brew a lot of Saison understand that the true Dupont strain isn't commercially available. 565 and 3724 also have fairly different profiles in my experience. While Dupont centrifuges their primary yeast out, I've had...

I think couchsending is basically saying that while French Saison (literally that specific strain) is often considered the Dupont strain, it is in fact, not. Nothing wrong with French strains or even that specific strain necessarily.

Definitely 100% pilsener malt. No sugar additions that I've ever heard of. I get a saison with high % of unmalted spelt (and no sugar additions) below 1.00 every time by mash regime and fermentation schedule. To do their EXACT mash schedule, yes you need special equipment. You can replicate it...

How long was this fermenting? Did you check gravity to make sure that it was stable a few days apart? That amount of priming sugar should be fine if you know your volume was perfect and the temperature of your beer coming out of the fermenter was correct, so it's possible that what ajbosley2015...

Even though I love BIAB, I would say you can't truly vorlauf unless you're using a cooler to mash or a kettle with a spigot or something like that. I haven't found a particular issue without vorlauf, though, and I make quite clear beer with just the use of whirlfloc and being careful with...

If you want to get technical, I suppose not, but is it not still BIAB? I boil water in my electric kettle I use for coffee/tea. I guess if you want to call that a vessel go ahead :)

Pretty much my exact setup. Glad it's working out for you!

Thank you for posting a question about infection! I agree with RPh guy. If the beer is bottled and a bit overcarbonated, carbonation can cause the yeast from the bottom of the bottle to rise. Store it at least two days in the fridge, preferably more.

Definitely better control with a system like that. I'm rarely spot on, but within 2 degrees typically. So I don't usually play with small increases, but something like going from 146 to 155, 158, etc. I messed with it when brewing historical English beers because I saw a lot of mention of...

My pleasure! Nothing wrong with single infusions, but I find step mashes give you a lot more control over fermentability, plus things like developing head/body if you're using unmalted grains, etc. etc... Plus I just like to do more stuff on brewday.

You don't necessarily need to heat it, but I have the white labs strain and they mention around 85 as the optimal temperature, so I went with it. Ramped up over a few days. As to how much sugar, I don't remember exactly. I used a priming sugar calculator and went with enough to give 1.5 volumes...

I actually step mash every single brew. At least 2 steps before a mashout/batch sparge. It's not 100% perfect, but I've gotten it very close. Basically you just add a measured amount of boiled water and stir. This calc is old, but I still use it: https://www.rackers.org/calcs.shtml Use the...

Of course you may. I currently have 3 gallons of an English IPA in a secondary with B. Claussenii and a heat wrap to keep it around 85. Gonna be there for 4 months to "make a journey to India." May work out for you, may not. I did boil a bit of sugar and put it in the secondary. May be a good...

I agree with the long/low mash and addition of some sugar. I've been doing at least two steps before sparge recently and it has been working out very well for me. 146-148 60 minutes, add a measured amount of boiling water to get me to 152 for another 30. One temp for the whole 90+ minutes...

My "shroud" is literally any clean paper bag I have around with a slit cut in it, wrapped around the area with the plates and the open end going into a bucket. Works pretty well, actually!

Eh, I don't really buy that. Maybe it's true, but my brewing partner ordered late Jan and experienced the same thing. If we start making excuses for any time in the past 4 months then I think there might be a pattern... Once again, not a bad company. If you want to order from them, I wouldn't...

While darkening is a sign, it is not the only symptom and doesn't always present. With something like an Amber that may be hard to tell. Once again, even if it is oxidized or contaminated, all hope is not lost. Good bottled beer that lasts -is- possible despite what some might say.