Search results

Exactly my point. So why didnt you take a gravity reading, instead of "guessing it finished just fine"? I think i just take gravity readings to sneak a taste. Sometimes twice a day. :)

I'd have to take a gravity before I did anything else, if its going as a slow as it is now. Literally a bubble every 30 seconds. Perhaps this is the norm for lagering yeasts. I've read some are done in 5 days. Mines going to be 2 weeks easy.

@Toxxyc Did it finish off without adding any more yeast? I am in a similar boat. Pils with s-23.

For sure underpitched. Will it carry on? I got some slurry from a previous ale batch. Don't have more s-23 on hand. Not sure I should just leave my lager. Took a couple days to get going.

Man - did an SG tonight. Sure is putting along slow that lager yeast. My first time with a lager yeast. I brew just about everything with US-05. Its not going to give up on me is it? Was rather expecting fermentation to accelerate, but it's just being very steady. Really liked the taste...

Yes, i was being cautiously optimistic. Ive had them dry out at 006-008 after my rather undisciplined mash processes. I really am a rather lazy brewer.

I do 58-60 degree ferments because thats my steady ambient temp in basement. I can lager to freezing in my porch or garage is even colder. BIAB recipe 10 lbs pils 1 lb vienna .5 lb munich Saaz hop at 60, 20 and 5 mins Just under 7 gallons in fermentor, started with just over 8. Mashed 2...

CS Lewis - professor Ransom i trust.....

It is an irony that we seek/hope for proof of other sentient civilizations or other habitable planets. I often wonder the how and why of it all. If we did get some hint of a signal from distant space, then how would we possibly ever communicate in real time, when the vastness of space is...

Take some toilet paper to wipe out klingons....

My final instalment. All my NEIPA has gone save for a 1.5 Liter I'm saving for this weekend, or next. I cant justify opening on a week night when I only have a pint. Anyway, these are the last 2 bottles I filled from my bottling bucket. My oxygen control, throughout, would be listed as...

Considering lowering the amounts of Vienna and Munich to about 5 % of the bill, after some further recipe investigating. I can throw the remnant grain in my amber IPA later. So revised bill would be: 10lbs pils .5 lbs vienna .25 lbs munich

@dmtaylor - sorry to ressurect an older thread - woud you care to elaborate on this or your current decoction process for a czech style pils? Picking up the grains today, and have been belly aching over whether to decoct or just do a single infusion. A recennt brulosophy case study has me...

I live in a small town in Eastern Canada. The bar scene is dominated by the commercials, but there is a reasonably vibrant micro brewery scene. One of the larger local micros is owned by my wifes cousin. Hes informed me he cant keep up with demand. Even during pandemic, and having to close...

Are you saying the guy at Brulosophy lacks experience in tasting beer? Do you have a problem with his methods of brewing? To me, he seems completely open in his experiments, competent at what he does, and enters each experiment with an open mind. That hes likely brewed and tasted more...

i want to consider brewing a grolcsh or pilsner urquel clone. Had a can of Grolsch recently, and it was pretty darn decent. I like these lagers with a little more challenge in their taste. Question: based on recent data i read, that little difference exists between base malts, can i replace...

They did do a porter at extreme temps lately, and while they never had a panel of tasters (due to COVID), the brewer did blind test himself, and picked out the different beer nearly every time. What was telling is that he did in fact think the lower temp beer had better body and mouthfeel...

Ah yes indeed, ABV and gravities might well change, but how easily would a home brewer distinguish it in taste? I suggest the anecdotal evidence (again) suggests few people, if any can tell. Surely, it is only a brewery, making hundreds of thousands of bottles of beer, that is requird to...

Love my swing tops. All 300 of them.

I think there is enough anecdotal evidence to suggest you let your mash temp swing 3-5 degrees then the affect on taste is indistinguishable. If you mash a beer recipe at 154 one week and 150 the next, then given all the other variables that can change, youll get pretty much the same beer...