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stick the fermentor in a fridge for a couple of days you'll be amazed how much yeast falls out at the low temp, works for me :rockin: .

It'll still be nice!! take it on the chin and chalk it up to experience. Call it a session beer and enjoy copious amounts of it, oh and add extra malt next time. Also you could try using some dried nottingham yeast next time, its cheap, better than the coopers (IMO) and it ferments really well...

No this is only the first step you now have to move onto the apfelwein thread, which is over the 100 now, i think (actually 126). Its a cracking drink, but a very simple one and i still can't understand why there is over 125 pages on how to throw apple juice, sugar and yeast into a container...

Sorry my mistake i was quoting the properties of the human form of the enzyme the mold version is much more tolerant of pH. It will function at the pHs found in the mash, so i'd say its worth giving it a go. I would still go with a 50C step for it because while it'll be degrading it'll be very...

Hoist on his own petard, classic, the standard of teaching must be slipping these days :D :D

I would have thought recombinant DPP-IV enzyme wasn't cheap i don't know though not been gluten intolerant (i know the recombinant stuff thats bought in for the lab certainly isn't cheap). I think the pH will not suit the enzyme its optimum pH is about 8 and it is essentially inactive at or...

Think thats a good idea about bringing the grain etc in. You know the course is crying out for a follow up advanced course using all grain :ban: :ban: People love to feel they are progressing, i'd bet most if not all of the class would sign on again for an AG course, i know i would!! You could...

Just trying to have a bit of craic with you, thought you might enjoy hearing a local irish colloquialism to describe someone of shanes appearance, i obviously didn't fully appreciate that he is a personal hero of yours (for whatever reason). Be honest though could you eat your dinner sitting...

Ahhh joke (hence the :D :D ) if you can't have bit of gentle slagging (craic) on a pub talk section where can you?? Honestly though i feel his performances to be very strained and contrived (my opinion), and i just don't happen to like that style of mournful music as much as other types of folk...

I know you didn't personally state that all folk is 'irish' was just making the comment that a lot of people i know seem to think it is. Actually i wouldn't call it hillbilly either just folk or barn dance music i used that term for the americans on the board (who are clearly in the majority)...

I love the way we have been able to pull the wool over the eyes of the world and package up folk music as 'irish folk', believe it or not they have a very active folk seen in the U.K. (you don't just throw all that tradation away). I think what sells the notion of 'irish' folk music is the misty...

He has the perfect face for radio, turns me even looking at the man (you could stick him to the wall as we say here). Christys not much better, the man is one oversized sweat gland he just exudes the stuff and its not like he's doing anything streneous, sitting on his hole strumming a guitar :D...

If you have a few different brews bottled you could let them do some tasting (not enough to put them over the limit obviously!!). You could talk them through the mouthfeel, the malt, the hops the finish the head, what parts of the tounge sense what etc, like wine tasting appreciation only for...

YES!!, its offical you're a mentalist :)

I'd love to think we are making a difference (and i truly think we are) but the A-B of the world are bean counters and if 1% of the market is made up off craft brewing then you can be sure they want a piece of that 1% action ( i can see the presentation and pie charts to the directors 'we see...

Nice story, but i can't help feeling that this guy was a business man first and a HB second, probably why he has made it!!! Im sure there is plenty of guys on here making stuff as good or better (how many on here haven't made stuff that their friends love and say you should be selling this!!)...

Does anyone know much about the yeast in this hefe. Has anyone rescued it?? Is it even the same stuff they use to ferment or is it some other yeast they use for bottle conditioning/taste (either way its delicious).

Primary only, like others here i leave it a for 2-3 weeks (more usually 3) and don't worry about the big boogie man (autolysis), also i i reckon sitting on that much yeast slurry will bring it into condition quicker than the small amount of 'lazy' poorly-flocculant yeast that goes into the...

It won't! It all sediments out anyway, this is for the beer voyeurers who like to watch the ferment ;) Lots of people use Counter flow chiller that dump all the cold break into the wort and they don't have any problems in fact anecdotal evidence would suggest that it may even be benefical...

Golden promise might be the more authentic malt it being scottish. Saying that though i love MO and it'll make a great ale for you.