Search results

I haven't brewed with Notty lately, as I avoid this yeast like the bubonic plague as soon as I know the fermentation temps with be North of 65F. But the last time I used it, it was boring business as usual. Slowish-starter, boring fermentation, not particularly quick to ferment and clean enough...

I'm fermenting a BPA with that yeast at the moment. I obviously cannot say that much, but... - OG : 1.043 - Between 72 and 75F all along - Brewed one week ago So far... - Quick starter (visible fermentation signs in less than 2 hours) - Blowoff needed. Carboy A little more "filled" than usual...

I'm using a 2-gallon MT. Low enough to fit in a preheated oven (at 170, so I'm not cooking my run). Biggest temp drop I experimented was 1.8F. I can also brew two gallons batches with it. Hell, I could brew a 3-gallon batch if I had anything bigger than a 3-gallon kettle. Probably a very light...

I love 1-gallon as well. But the real fun begins when you brew your own recipes. The nice thing is that you can experiment, and if the product is sub par, well, you only end up with 9 bottles of something that is definitely drinkable. The hard part is when you actually brew something great and...

In the low 60ies, its not as clean as Notty (it still has Belgian character, just very subdued), it's definitely not as flocculent. It is also much more expensive. Attenuation is roughly in the same range. Never brewed with Abbaye in the hi '60ies, but at that point, US-5 is cleaner anyways...

A few weeks later... My Stout doesn't appear to be quite ready. No problem with carbonation, but the beer still feels somewhat green and has that acidic tang. Maybe that taste will never disappear, but I doubt it. Worst case scenario, it's a pretty good beer. The Belgian IPA is probably the...

Nah... I don't have the exact numbers, but its a 65-70 IBU recipe with 1.2 oz ounce of hops per gallon of wort.

I'll be brewing an IPA tomorrow and I'm looking towards a somewhat equal contribution of all hops for flavor and aroma. Here is the hop bill (yes, its a bit atypical) : Cascade, Chinook, Northern Brewer, Bramling Cross, Saphir. I do have some FF7C that I could use as well, probably in...

153.

Did you had an important amount of non-fermentables like I did? I mean, in the end, I'm not THAT mad if it was indeed done, because it would otherwise have been a very, very bitter beer, and the low attenuation actually helped attenuate (!) somewhat the bitterness imparted by the tea...

I just bottled a Lapsang Souchong-infused Porter that has been fermenting since 3 weeks with Nottingham. To make a long story short, I kept it between 60F and 62F in the first week, then raised it to 66/68F in the two following weeks. I was bottling today and for some reason I thought my...

Reports on the Stout, 3 weeks after bottling : Still very green :(

And its also a thing of the recipe. I fermented two beers below 65F (more like 60/62) with US5. One had about twice the amount of hops of the other and the peachy esters, while detectable, were not as dominant. Not to mention : those esters aren't "bad" or anything, unless you're going for a...

I'm a bit confused... You used Nottingham or s4 ? If Notty : almost certainly not done. If S4 : It might be done, depending on grain bill (I dont know that beer you are cloning). Either way... Raise temp somehow and let it sit for a while. I wouldn't even think of letting a 1.032 OG beer in...

Humm... Might start contributing to this thread, as I'm a 1 gallon brewer (sometimes 2) myself. Fermenting : Strong Scotch Ale Smoked Tea Porter Conditionning : Belgian Porter Belgian IPA Ready : Smokey Foreign Stout Optic/Bramling Cross SmaSh (British Summer Ale) 2-Row/Sterling SmaSh...

In general : 3 weeks total. 7-to-10 days at initial temperature (colder) Reminder at slightly warmer temperature. Dryhopping done at day 15 Cold crashing at day 20. Bottling at day 21.

I had a very slight hint of DMS with Optic Pale Malt (of all things...). That was also my last 60 boil. It was also a SmaSh, so, 100 % Optic. But I'm also very "sensible" to DMS.

Update : it's been consistent carboy-to-blowoff recipient since yesterday. So yeah, didn't need the nutrients after all !

Drive DMS, get a better hops isomerisation, kettle caramelization and longer boil due to more sparging due to high OG brew.

The visible signs of fermentation appeared at some point during the night. Really tame at the moment, but still signs.