Search results

I have also had similar issues with 1968 yeast and bottling. I love the flavors of it and how it drops clear in a few days but I have the same issues as many other have when bottling it. Here are some of my test results: A Tale of Two British Yeast I have others tell me "it must be an...

http://aussiehomebrewer.com/topic/70094-wyeast-1968-over-carbonation/ http://aussiehomebrewer.com/topic/69537-uk-liquid-yeast/

Similar results here, both with flavor and over carbonation: https://www.homebrewtalk.com/f163/british-yeasts-fermentation-temps-profiles-cybi-other-thoughts-221817/index40.html

The first time I had this with 1968, I suspected an infection, no sour flavor, no tang flavor, but it is thinner and more acidic. I discussed this with several local brewers and I started from scratch. I even started with new fermenters, new bottles, etc. Everything is meticulously sanitized...

A Tale of two British Yeasts... For the past two years, I have been experimenting with several British ale styles along with experimenting with several yeasts. One of my favorite recipes is a Dark Mild. I have made many, many batches of this, slightly tweaking the recipe and trying several...

With the severe winter we have been having, they were slowed up in their brewing...which still takes place outdoors...been too cold and windy. Original plans were to be up and running last month but that is how it goes. I stop in a couple times a week to pick up supplies, great guys.

I find 1968 works well with most English type beers and it is one of my favorites. You may want to read 1968 yeast re-activation just for your information.

I have removed some buckets, pitched rubber tubing, pitched the spigots on my bottling bucket and some other minor things. I have went back thru and soaked the remaining buckets and all equipment with a strong dose of Oxyclean and allowed them to soak for 48 hours and then gave them a final...

Originally I was using BTF Iodophor sanitizer (iodine) but have lately been using Star San. Are these equally effective as a sanitizer?

Ok, I have two buckets and lids removed and will use them for farm use now and I had not thought about the tubing but that will also be eliminated too. I will go thru things, pitch some items and go back thru and sanitize everything again. And...I have made some excellent beers lately so I...

Cotton wash cloth (soft) in warm water to remove residue. Then I rinse and fill the bucket with hot tap water and a good dose of oxyclean for a day or 2 soak. Nothing harsh used, they seem smooth. By too warm of a ferment, the 2 possible ones were in the mid 70's at most. Initially I thought...

Last spring I brewed an oatmeal stout, then when opening the primary, it smelled like jet fuel. I thought it was probably fermented a little warm, racked it into a secondary for 4 weeks. On opening the secondary, there was a milky film on top of the beer and had the same horrible jet fuel...

Hudepohl Amber is a lager. I have not had one in a while so I can't pinpoint the flavors to even start a recipe. But ... it should be a basic Bavarian type lager (Hudepohl's were Bavarian). I have drank a fair amount of Hudepohl 14K, very drinkable BMC type beer...good in the hot summer...

If I have another high finishing gravity beer with 1968 in the future, I may also bottle it, wait a week, test open a few and when carbonation is where I like it, I may try to pasteurize it like many here do with cider...maybe like this. Any thoughts? Tony

I love the flavor profile of 1968 but I have also had the same problem. Last year I brewed a Robust Porter and used 1968. It was fermented in the mid 60's and finished at 1.020...a little too high. I worked up the yeast cake, warmed it to the low 70's and eventually got it to 1.018. I...

This thread is going on close to 3 years and it had a tremendous amount of information. There is only brief mention of WLP037 Yorkshire Square in this thread. What is everyone's opinion of this one? I have only used it once and it was a strong fermenter with a big top cropper but I don't...

Batch one was bottled on 12-20. It had cleared very nicely and the previously stated yeast taste was gone. This batch has a nice center pallet of malt followed by a roasted nut finish. This batch was with Wyeast 1968 and had a O.G. of 1.035, F.G. 1.008, 3.5% ABV. Mash was 156 for 60 minutes...

While at my LHBS, I was looking at their various malts, specifically looking for a British style pale chocolate malt (they didn't have any) but I did see they had Simpsons Coffee Malt. This looks a lot like a pale chocolate, has a Lovibond of 150 (but looks more like 200) and has a nice rich...

There does seem to be a fair amount of attention to this topic so I will keep updating as I go. The base recipe I am using for my testing is a 3 gallon (1/2 batch) and is as follows: Maris Otter 2-3/4# (78%) Briess Carabrown 4 oz. (8%) Briess Chocolate 350L 4 oz. (8%) Briess Caramel...

There seems to be a lot of overlap in the descriptions of English Mild, Northern English Brown and Southern English Mild. Can someone give some distinct differences? From what I am reading, Southern Browns are a little "sweeter" maybe more carmel used in them (?) while northern Browns are a...