Search results

Yes, it is very much about the practice and process that is related to your equipment and circumstances. The YouTube guys have already solved the potential issues they had in their process when they started, making it look easy. It seems that there was a leak in the lid or airlock sealing. This...

@HTH1975 I agree, but I'm not brewing cause it is cheap and easy but because it is fun, interesting and sometimes challenging.

I have a proposal to professional breweries. Do some more bottle conditioning with your primary fermentation strain. I tend to prefer these companies when buying beer...

I would go with a mixture of something like pilsner, wheat(for the head) and sauermalz if I ever brew it.. Maybe add a little bit of vienna/pale ale/carapils if you like.

Yes the dregs should contain the same yeast that has been used in primary fermentation. People have used the dregs succesfully and I have grown it, too, but haven't brewed a batch yet. At least yeast from TAP5 grows very well both on agar and in liquid media. They use ferulic acid rest &...

Not much sun light available here at this time of year so I put the lamp to the background to show that it is red, but a bit too roasted & deep color for the best possible outlook. I like the traditional dry & roasted finish, though.

My deep & strong Irish Red (5,3%) v1.0.

When you heat it up, gases will expand and also co2 is released from the beer so it may be bubbling slowly even if there is no more active fermentation. That being said, the higher temperature may increase the rate of fermentation if there is still something going on. The only way to know for...

I prefer Protafloc (or Whirlfloc in US). The exact amount should be based on experience (chill haze) and it can be scaled according to volume. So if 5 units is enough for 5gal 1 unit is enough for 1 gal. Simple as that. The package will guide you with the amount but you may want to adjust a...

Victoria, Canada.

Tilquin oude gueuze l'ancienne. Nice, smooth and funky.

Fining my ESB now. Opened one bottle of Irish Red just to see whether it's properly carbonated already. After one week in bottles it's nearly there and tastes and looks great! Very happy with it, although I could have fermented at a bit higher temperature as the taste is very clean now. I'll...

Extra pale has little bit more diastatic power and less flavour & color. For most traditional ales (especially British) I would choose the darker one. Extra pale could be used in lagers and some light ale beers.

I think two inches will be enough for healthy fermentation. In fact, some breweries are skimming the top of the krausen to get rid of some bitter compounds that tend to sit there and yeast can also be collected from the top (top cropping). Just make sure that you have starsan or equivalent in...

The precursor alpha-acetolactate (formed during primary fermnetation) may turn to diacetyl when packaging the beer. Higher temp during bottle conditioning and oxygen that dissolves into the beer during racking/bottling may cause this conversion. This is the most likely cause, but bacteria (some...

Maybe it is butterscotch type flavor, which means there is some diacetyl. Does it feel somewhat oily between your fingers? It's hard to imagine the crystal malt flavor would change that much at bottling stage.

Now dry hopping ESB with Target cones.

RDWHAHB and maybe rouse the yeast once. (In a couple of hours when the temp has raised but the fermentation has not started).

Bottling Irish Red now.

Phenolic off flavor positive. Means that it is able (contains the genes) to produce clove-like 4-vinyl-guayacol typical for Hezeweizen etc. when precursor (ferulic acid) is available. Common in wild yeast but not present in all domesticed brewing strains.