Search results

There's also the complications related to time and particle size. The mash is a complex thing. (consider the hoch hurz mash regimen) And then there's the complicated way in which the taster perceives what the yeast leave behind: a wort produced in the beta regime fermented by a low-attenuating...

I'm the world's biggest S-04 twang taster, but it works in a black beer, even for me. Just last night I was thinking about a good dry stout I did sometime last year and couldn't remember what yeast I used. I went back in my notes and sure enough--it was repitched S-04. The pale beers made with...

"paint by numbers" recipe. You know, at some point, a thing is so near perfect, that further tinkering only serves to amuse the tinker.

Lube and vibration will help that torque produce the clamping force that does the work. Torque has always been and will always be a bad indicator of clamping force. Enough friction and binding in the joint will leave you nearly nothing left to actually push the parts together.

1469 is foul in suspension. Sour, bitter, sharp. Vomit sums it up. I have never had it fail to drop extremely fast: I expect it to be read-through but not polished in 5-10 days, ready to drink in 2-3 weeks. It clears fast and sticks hard to the bottom of the cask. Top crops on day 2 or 3 like a...

Big agree. No sparge is dead obvious for normal gravity worts. The people who try it and get turned off by efficiency are the big beer guys. The great thing about it is how easy it is to calculate the efficiency hit you are about to take by no sparging the occasional monster because there's no...

I don't have much to add, but I would like to second the notion that consistency is easier with no sparge: your efficiency will be proportional to the water to gain ratio. If you brew 3 or 4 batches this way and take careful notes, you'll never miss your target again unless your thermometer...

Are You sure about that? I've heard people say both. How do you know?

WHAT THE HELL MAN DID YOU PUT BISCUIT DOUGH IN THIS

I recently discovered that they exist. I think you can only buy them in the big brick here in the US, but I was thinking of getting one to try. Maybe send some samples out to other US brewers and get some other opinions. But certain circumstances are preventing me from brewing at all for...

This. 100%.

I've pitched a half cup of month-old 1469 top cropped slurry and the fermentation result said it was twice as much as I needed. Top cropping is magic.

There is not a good characterful English dry yeast. At least, not for most people. Some people have good results with S-04, but it is very neutral compared to 1968, and many (including myself) get a "raw biscuit dough" tangy flavor from it consistently. Flocs and clears well though. Ready to...

I get the S-04 tartness, either because of my bad process or because of a particular sensitivity to the flavor. I do not think the description sounds like S-04, but that's probably wishful thinking. Either way, this summer just filled up completely fit me. Probably won't be again until shipping...

How it clears and how it tastes in a week will tell the tale.

Much truth here. Crush (both average particle size and size distribution) affects conversion (and therefore fermentability) significantly. Often glossed over in homebrew land, in favor of "get your crush repeatable." Which is good advice, but doesn't tell the whole story.

In my limited experience, Bry-97 will finish and then mostly settle in about 10 days at those temps. That slight yeast haze will take another 2 weeks to drop, and it affects the taste ("apple" sounds like what I have gotten). I've never tried aggressive fining, but that might do it. I tend to...

I have no explanation, but I have also started doing 10-15 minutes at 162 and the results (efficiency and foam) have been compelling. I will probably not ever remove the step from my routine. I can't swear to it, but there seems to be a mouthfeel or texture improvement as well--a softness or...

Welcome home, my brother. I am just a mechanic with a poor attitude, so I don't claim to have any understanding of what is going on with beer. But, like you, I am struck by the correlation between the timing of clarity at fermentation's end and the timing of unwanted flavors suddenly...

I have a close friend who is a PhD microbiologist. He doesn't brew, but is always interested in talking to me about brewing, or at least he's willing to listen to me rant while drinking my beer. I saw him recently and mentioned this thread: "there's a guy who is apparently able to get lager...