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I think you are right. A mild or brown could work well. One other item to note is that other than the residual sweetness, it did not taste like unfermented wort.

Update on first batch: Kegged on 8/8/21. Final Gravity was 1.024, which yields an ABV of 0.4%. Apparent attenuation of 10.9%. Measured pH with MW-102. pH was 4.67. I pulled 1L off before adding lactic acid to the main batch and carbonated in a soda bottle. Tasting notes: Aroma had clove and...

That’s a great question. I don’t know. But I’ll measure the ph of the batch I just brewed before adding any acid to it and report back. I think in general they recommend pasteurization because any contamination would lead to over carbonation and resulting rupture of the packaging. Edit: Whoops...

Sounds good. You'll be getting individual vacuum sealed packets of 12-13g. That is the suggested pitch rate when scaled down to homebrew scale of 5-6 gallons. So you can definitely split it further. English Mild sounds awesome. For this yeast, what I understand from the Fermentis webinars is...

Brewed up my first batch using this yeast on Sunday. Hadn't done an extract batch in a very long time, but it was fun to get in a really quick brew day. Decided to do a pseudo berliner weisse. Recipe below. Recipe Specifications -------------------------- Boil Size: 7.03 gal Post Boil Volume...

OK, @DuncB and @CascadesBrewer , your yeast will be shipping out Wednesday this week. Looking forward to seeing what comes out of it. DuncB, really interested to see if you can propagate. You might consider making a simple sugar solution + nutrient instead of using DME. It might make a less...

Sounds great! I've got you down. I had the same reaction. It's really densly packed and vacuum sealed so that may be some of it.

Quick update. Yeast was delivered today! Will be doing some recipe formulation and possible first trial run this weekend. A 500g block of yeast is oddly satisfying to hold. Post here and then PM me if you want to try some of the yeast.

I think it depends on how long you keep it for, and worst case is it becomes infected, ferments (and becomes non-NA), overcarbonates and blows the relief on your keg. My plan is to keg and pasteurize in the keg using my boil kettle as a water bath. A PU is a pasteurization unit. (I had to...

OK, so it seems that there has been some interest in this yeast, but without the availability of smaller quantities, a limited number of folks that have been able to try and test it. I was also having trouble even finding it in 500g quantities here in the United States. In any case, I've ordered...

Very cool. I've been searching far and wide for a slim 1/4 with a bottom 1.5" triclover on the side and a 4" triclover on the lid for use as a slimmer kegmenter. I'm pretty sure they don't exist. How hard is it to get a good cleaning on your kegmenters?

Multi-day hiccups sound terrible, ouch. Getting rid of them is all about helping your diaphragm get back in sync. Breathing exercises work for me. Two options: Square Breathing: breath in for count of 4, hold for count of 4, breath out for count of 4, hold for count of 4, breath in... repeat...

Check out this thread. Great info on different models. https://www.homebrewtalk.com/threads/chest-freezer-specs-and-layouts.377518/

That looks like healthy fermentation to me!

Second for brewhardware. This might be what you are looking for: https://www.brewhardware.com/product_p/camtc15.htm

Second this. Starting lining my mash tun with a wilser bag a few months ago. I left my mash tun exactly the same with manifold and everything. The bag is just used to lift out the grain after I’m done lautering and sparging. Hoist up with a pulley, wrap a trash bag around it, drop into a tote...

Words of wisdom from bracconiere on the amount of time needed. I highly recommend sending the beer off for analysis if your friend cannot consume alcohol. There isn’t a simple way to calculate the amount of alcohol remaining in the beer using common homebrewing instruments unless you capture the...

Got it. Missed that since it wasn’t quoted. Re-read it and I see that was clearly your intent. My apologies for assuming it wasn’t.

This isn’t really helpful to the OP though. I completely agree, but what they are asking is how can I improve my process to make the NA beer as good as it can be. It will never be equivalent to the alcoholic version, but it could still be improved. It sounds like his wife liked the first attempt...

A still or a vacuum still would likely be the best way to handle this. The advantage of a vacuum still would be once you are done, you could backfill the vessel with CO2 and pressure transfer into a keg once done. Here’s a link to another thread with some info on that: Creating an NA (Or...how I...