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Excellent!! Awaiting taste profile update. Cheers till then!

Experimentation is the key to a successful batch. Whenever I want to create my own recipe, I always make 2 gallon pilot batches, give sample bottles to my homebrew club and get their feedback. Their feedback + my own modifications is what gives me great 5 gallon batches. The latest recipe Zythos...

I had brewed an Imperial Newport Blonde ale with similar idea of a 'Light Beer'. 90% Pilsner 10% table sugar and Combination on Newport and Saaz hops to get approx 7.5% abv and 23 IBU. I had used wy1056 and it finished at 1.006. Initial taste was very weird almost smelling like some strong...

I've had the same issue with Belle Saison yeast. The solution is very simple, bottle and leave it at room temp for around a month. But since you have already transferred it to the keg, conditioning it for 2-3 weeks will definitely help. Use your keg a secondary. Cheers!

For me its 24 hours on stir plate, 12 hours at room temp without agitation and then in the fridge for 12 hour cold crash. I decant the liquid as much as possible leaving only a few mm to swirl up the slurry. After that, some of it goes in the vial for next batch, while the remaining into the...

You can expect a very unique batch of beer. I had made a double pitch batch with Fermentis S04 and Mauribrew Ale 514, believe me, it was one of the best beers. Bottle conditioning for 6 weeks made it even better. Keep us updated! Cheers.

Hi, I know it has been a really long time since this post was put up, but below is a website showing how you can estimate the color of your homemade specialty malt. http://indianhomebrewer.blogspot.in/2015/09/estimating-colour-of-homemade-specialty.html Cheers!

Hi, I know it has been 3 years since this post was up but there is a formula by which you can estimate the color of your homemade specialty malt. http://indianhomebrewer.blogspot.in/2015/09/estimating-colour-of-homemade-specialty.html

Hi, I have noticed krausen like this when I add hops at 2mins before flameout or as a whirlpool addition. I've always dismissed it as 'hop oil'. The beer turns out excellent even with such a krausen! I had even requested a BJCP judge to comment on the beer I made with this oily layer on top. It...

Hi chinsi, excellent link. And yes, I do harvest yeast from starters too. Infact this k97 strain that I got was in extremely small quantity ( 10% sediment of a 25ml vial). So I made a starter with initially 700ml. I then harvested yeast from this sediment, put some for cryo preservation (15%...

Thanks for the reply guys. I harvested it anyway and now some of it is already fermenting a new batch. Cheers.

Thank you flars for the link. But what about the Krausen after I transferred it. It's like the yeast is fermenting all over again. I can't seem to find any information / explanation for that matter. The picture you see above is actually after 6-7 hours of settling. Gravity reading shows no change.

Yeast procedure is pretty standard. Sterile water in slurry, shake it up, pour in mason jars and leave it 4-6 hours in refrigerator. Decant and use yeast strata in next batch. Below is the pic. All I see is trub and beer... No yeast strata.

US 05, S04, Mauribrew Weiss, Belle Saison, Nottingham ale.

Hi guys, I've been homebrewing for over 3 years now and each batch has taught me something new. My latest brew was a Vienna Brown ale with OG of 1.052. This was also my first batch using Fermentis k97 yeast that I sourced from a local brewery. Mash was a two step process with accurate temp...

Here's a review for Mauribrew Weiss http://indianhomebrewer.blogspot.in/2015/06/mauribrew-weiss-yeast-short-review.html

The beans must be crushed so that maximum flavor and volatile oils are utilized. You can add some during flame out and later on during secondary. Soak them in vodka overnight when you add them to secondary. This two step process will give you a subtle vanilla flavor and aroma. Preferably, keep...

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IBC's "Brown Porter". Simply superb.