Search results

Interesting you mention this, I actually prefer my Irish Reds with a lager yeast. My best IRA was made with a Diamond Lager yeast cake a few months ago. That beer tanked FAST.

So I started using S-04 as I had to buy a lot of yeast in a short time a while ago. I searched for the cheapest yeast I could find and it ended up being bulk bricks of S-04 from a large scale supplier. I ended up buying around 5kgs of S-04 for around ZAR800 per kg. So around ZAR4000 for 5kgs...

Actually not sulphur at all, no. S-04, for me, ferments a lot cleaner when fermented on the cooler side (and pitched sufficiently) that I can honestly say it's one of the cleanest yeast I have used in a long, long time. The only yeasts that ferment cleaner are HUGE lager colonies, like when I...

So guys, I have a question related to this thread. We are fermenting lager strains warm - but why? Is it for the clean fermentation profile, or just because we want true lagers? I'm asking as I made a pseudo pilsner the other day and was too lazy to use lager yeast, so I ended up just using...

This is why I have my tanks outside, and turn them off if they're not in use.

When you get kegs from someone that's been standing for a while, don't just assume the ball locks are still 100s. Then don't fill it with hot water and sodium percarbonate, give it a good shake to get nice and clean on the inside, let it stand for 3 hours and then connect a tap to clean the...

I don't think I'm the only one who thinks it - hops are BEAUTIFUL.

When you hoist your grain bag, make sure the rope is tied down securely. Otherwise it might just come loose and splash into 25 litres of hot wort, making a massive mess of everything in sight. Don't do that. Luckily I was brewing outside for the first time in forever.

Well those two you're thinking of are really closely related, genetically speaking, so it would make sense.

Sure, it's your choice, but just keep it in mind. I've "pasteurized" (it's called "stabilizing") with chemicals a lot, specifically when making meads, and it works really well. On top of doing what you want, it also protects the drink from further infection (the metabisulfite kills everything...

My dogs eat the bricks the house is built from, so I can't risk hop plants where they can get to them at all.

I have gotten a few lagers really close. Hops, to me, make a HUGE difference in what I make. I tend to use pils malt, no pale malt, and hops like Saaz or Mittelfrueh with herbal, almost spicy notes for my lagers. I aim for around 18 IBUs, sometimes up to around 22 IBUs, depending on what I...

It might be. It's a very common artificial sweetener, and FDA approved: High-Intensity Sweeteners We can argue the safety of all kinds of stuff, including aspartame, MSG, etc. etc. but IMO you don't consume a lot of the stuff, and it's in A LOT of sugar-free goods around the world. Maybe...

Yeah I believe the PUs differ based on ABV and pH of the solution as well, but I'd also aim a bit higher to be safe. EDIT: That being said, why pasteurize if you want a still cider? Why don't you just stabilize with chemicals (potassium sorbate and potassium metabisulfite)? It's super cheap...

I would just buy the highest proof grain alcohol I can find, add until I like the taste and then calculate the ABV from there. x% of mead at y Proof + z% of alcohol at i Proof shouldn't be the hardest calculation to do. Work out the total volume of alcohol in the solution and then work out the...

I know about a guy who does BIAB and then ferments in the kettle he boiled in. Pulls grain after mash, does the boil, places the lid on there and the next morning he pitches yeast and ferments in the kettle (on the trub). His beer is just fine.

Irish Red, made with a lager yeast but not lagered. Been in the keg for around 3 weeks now. Dropping absolutely crystal clear:

Anyone ever done the "hot 'n fast" method? I've seen people do 20lbs briskets in 5 hours with it, but I haven't had success. Brisket comes out tender, but not THAT tender.

What yeast did you use, if I might ask? I also made a warm-start Helles and I'm a bit underwhelmed. This is a beer for a competition and it's not bad, but it's far from "great".

A bracket stuck to the inside with contact adhesive or silicone sealant will work well.