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Commercially encounter people using mixed yeasts pretty often. S04 and US05 or Nottingham 50:50 is common. Windsor and US05 or Nottingham 75:25 another. The theory is pretty much what you say, want the flavour, but need the attenuation for taste and quite often efficiency/process (want to make a...

Hello HBT. Just a quick one to let the forum know about a recent fermentation using this yeast. My intention was to produce a 'whoops' banana bomb (I won't go into full details, but think white stout with actual banana, lactose, vanilla, oats, banana ice cream/milkshake pale). I did a...

You've got to start somewhere, otherwise we'd never get started, but you've got to test things out to see for yourself otherwise we'd never develop anything new. Brulosophy is what it is, a great starting off point for many concepts which due to incomplete data is maybe something which you'll...

Had a weird one today. Aimed to get 50L in the kettle for 20-22L after evaporation, trub and hop losses times two as a split. Evaporation was normal at 2L/4%. Hop losses should have been another 3L. Some reason ended up with slightly under 20L in each. Transfer via plate chiller was a massive...

A brewery nearby (buxton brewery) does several beers (some as colabs with omnipollo) as kettle sours with lactose. They do a lemon meringue pie as one example which I had recently. I know this isn't a berliner, but it is pretty much the kind of thing you are aiming for. Commend you for tackling...

For those of you saying you prefer your brews to commercial stuff I'd say good on you. The best thing about home brewing is you can brew free of commercial restraints entirely to your own palette. You can use a broad range of ingredients which commercially would require multiple contracts with...

Blood orange juice/fruit is one thing, the zest is another. What are you wanting to get from it?

Hello HBT. Would you sanitise tea? I want to dry hop with it. Brewer I know says he doesn't, but it seems to 'restart some fermentation' which is concerning. Last time I used tea I poured a little boiling water (300ml?) over it (80g?) and then added the lot quite quickly as a compromise. I...

We use a proteolytic enzyme called brewers clarity. It is derived from a GM aspergillus. We use it specifically to eliminate chill haze and add it at the start of fermentation when pitching yeast at the rate of 2.7g/hl. It has the handy side effect of eliminating gluten, but for us to legally...

Too much is the point where you taste it and go 'that is too much'. Beer can be excellent or awful irrespective of IBU's. IBU's are just a unit of measurement for comparative purposes and are worthless against a broader description of the perceived bitterness in something we taste as others have...

Yeah you can get fancy installing probes and things. I've got a female threaded T piece on the hot side of the outlet of one counterflow plate chiller with a threaded thermowell screwed into one side with the probe connected to a PID which gives live display of the output temperature. The...

I've a little 20 plate 44kW heat exchanger. I'm sure it is one of those, though it might be actually be little larger, 24 plate or something? The take home message is while most people would consider it quite undersized for chilling wort in a single pass at full speed and I know one guy with the...

I'm just going to go out on an opinionated limb here and say that people rarely get the fruit character they were expecting without using absolutely tons of fruit and even then, the aroma can exceed the taste. Last cherry beer I brewed was 500g of dried cherries (fruit, no pits, stems, sugar or...

I had a tiramisu beer a while back which was a golden light caramel colour and 9% abv. Vanilla, coffee, chocolate and cream. It was very good, but left me wondering if they'd used quite a lot of different extracts? I've always wanted to make a white stout, but wouldn't have the first idea about...

All interesting stuff. Current basic outline is .. **% Pale malt 3-8% munich 3-8% oat 1.5-4% torrified wheat On the fence about the wheat. Low end of medium mash temperature for 60m. Aiming for .038-.0.39 down to .008-.009 for 3.9-4%abv. SO4/Cl ratio either 3:2 or 5:4. Aim here is emphasis...

Yeah that is what I'm trying to avoid. You find that people form positive memories at the same time as gaining new positive experience and that tends to colour what they reach for instinctively from then on out. I'm trying out different NZ/AUS hops to hopefully push outside of that comfort zone...

40g/L - 500gL is a typical range for using cherries, ranging from a hint/colour to full on cherry flavour. If you have a puree free of stones/skin/stalks then assume that you'll need 80% as much. If you have a concentrate then 15%. You need a stupid amount of fresh cherries to get a bold in your...

Hello HBT. I want to brew a session NZ pale. Any suggestions? My comfort zone with hop varieties pretty much follows the same pattern as my taste in music and clothing and as a result I'm a bit stuck in the past. I am wondering about other hops which I'm maybe more familiar with which will...

Ok. When you mash the optimal pH is 5.2-5.5. The impact of this is faster wort separation, increased extract, faster fermentation, increased attenuation, improved head retention, decreased beer haze, improved beer stability and improved beer flavour. The grain will acidify the mash and drop the...

If you don't already know don't forget that biological filtration requires some time to establish from ammonia to nitrite then nitrite to nitrate before it is safe to add fish. Please look up if you aren't already familiar a fishless cycling method as it is far more humane. If you are going...