Search results

those are my main three, plus Lallemand Kolsch, Nottingham and a few Belgians I cant recall off hand. I am a big fan of dry yeast. It's that I plan on expanding my brewing to try out some liquid yeast which add a bit more variables that we see in dry yeast, plus lagers appear (base oil...

I posted this in another threads, it's a pretty good rule of thumb from the home brewers assoc. ferment 2 weeks and bottle a for 2 - 4 weeks, all at 65°- 80°. you can tweak this a whole bunch of ways but for a beginner this is a good rule of thumb to follow while your journey delves...

to add to my above post, Brewfather is telling that if I want to brew a 2.5 gal 1.052 lager that I either need to pitch 1 packets of pure pitch liquid or make a .7 liter starter. I'm just having a hard time accepting that a fresh packet of liquid yeast isn't in the ball park of...

Can anyone provide me with some insight so I can sleep at night. According to the Brewfather yeast tool, a 5 gallon lager with up to 1.060 OG would need a target of 365 billion cells. General consensus online is that Fermantis 11.5 g dry yeast packets contain 100-200 billion cells. Let's...

general rule of thumb as per the Home Brewers Assoc is 2- 4 weeks at 68° - 80°.

I think you can edit by using the min and max sparge levels in the anvil equipment profile

+1. Home brewing can be very simple or rocket science complex, so it's OK to start with the basics and to use kits to become familiar with the process. Over time you can address different aspects of brewing to become more precise as you start to dial in specific characteristics. I made a...

I usually brew 2.5 gallon ales with dry yeast with no issues. This week I brewed a Mexican Dark Lager (Negra Modelo clone) with Saflager 34/70 at 55°. The OG was 1.052. I never gave much thought to pitching a single 11.5g packet rehydrated to my brews even though I knew it was likely...

^^^^. This. I am going to single out the OP, but wouldn't the world be better (to specifically address the the OP Title question) if instead of complaining from the sidelines, why not get in the arena and do more than just be a critic? I am reminded of many world events where bad things...

I found a good article on Morebeer (I am sure there are threads onto subject here as well). So MoreBeer recommends always rehydrating dry yeast to reduce the chances of off flavors from under pitching. The rehydration softens the cells and makes them more able to absorb the wort...

05 tends to not to sit of shelves long and is a pretty vibrant yeast. You can always rehydrate it. I read that rehydration improves the viability of the yeast cells as opposed to dumping on top wort. if you really want to take it to the next level, there are calculators you can use in most...

Thats like putting instant coffee in the microwave. I believe modern yeasts have needed nutrients to get started as do most malt. I'm not sure but I believe Fermax is used for certain brews that are inherently low on nutrients. I don't recall which ones. I know I haven't touched my bottle...

Since I already have a bucket of One Step (any basic oxy will do) on hand when I brew, I give them a rinse then drop them in the bucket overnight. oxy has some reasonable sanitizing and excellent whitening power. I agree on stainless metal pipe but a bag and false bottom served me well for...

A side note on PET. There are plastic fermentors that can support higher psi than glass or stainless steel (due to overall design and liabilities issues I would guess and not just because of using PET). The higher pressure speeds up the fermentation time. Since time is the ally of O2 I can...

out of curiosity, what do you consider the difference between maturing and aging? How about conditioning?

either you have amazing knife skills or you have a bread slicer

Almost every day I end up looking up some term or technique when I read a thread to understand what is being discussed. I think I retain about 20% of what I read, but at least I have awareness and know to revist the topic when needed. The nuances of brewing is vast and many aspect are...

I hated siphoning to bottle (I hate bottling, but that is another story) so one small investment I made was to switch to a plastic bucket/jug fermentor and installed a spigot. Since you are using fizz drops to carbonate you can bottle directly from your fermentor without stirring up the trub...

In home-brew consistency is more important than efficiency so try to brew the same beer with only changing one variable at a time when experimenting so you can isolate the impact of each variable. It might be boring at first but once you know your system/technique, that will greatly improve...

priming is an option when you only have the ability to hook up just one keg to CO2. But otherwise I agree it's not needed and I don't believe it affects the taste aside for a small amount of O2 that might be in the headspace