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I'll download it and listen to it the next time im out for a run.

Mash high, decoct, add some Calcium Chloride to the brewing liquor and back off on the hops, no flavour additions, use a lager yeast known to accentuate malt flavours. Im guessing you could pick up malt with a beer made only with 2 row under these circumstances.

Thats an excellent point, in fact one of the treatments used to treat methanol posioning is to give the person ethanol which competes with methanol for the active site of alcohol dehydrogenase. When freezing beer and skimming the slush you are simply concentrating the alcohols etc, the ratio of...

I'd go for the lid not being an airtight seal, in my experience S 04 takes off very quick and can be finished in a matter of days (could have finished it in 36 hrs). I think you'll find a big difference in the character of the beer between the two yeasts, the US 05 is much more suited to the...

Edit just realised Mr Malty uses 10 to the 9 for billions (short scale) and not 10 to the 12 (long scale) as i assumed. Calcs changed. http://http://www.mbaa.com/Districts/RockyMtn/news.htm They suggest that you need 1mg of olive oil per 25 X 10 to the 9 cells (or 2.5 X 10 to the 10). Mr...

I've came across this before, the guys math is out by a thousand fold (he's got confused between litres and ml), it should be 0.083ml, just in case anybody wanted to try this.

Ditto, with the bucket, no problems so far with HSA.

If you want a very short lag time, rehydrate the yeast before hand, and about half way into the boil pour off a pint from the boiler chill it down to pitching temps and add it to the hydrated yeast, in the remaining time it takes to boil the wort and cool it the yeast have woken up and got used...

Im guessing dark munich is the same as caramunich which i have used in a brew, it was in a hefe weizen that also had a slight smokey flavour which i thought was coming from the caramunich at first. After talking it over with other brewers i think the smokeyness came from the yeast being...

:eek: some frightening stories, im a plastic bucket man so no worries for me but if i had a glass carboy in the house it would be on its way to the dump now, go plastic people you know it makes sense. I know buckets ain't that asthetically pleasing but there is no excuse to not get yourself some...

Ahh i see, over here ESB is just a beer made by fullers. I only just realised lately that ales that i have a fondness for are those with diacetyl in the flavour profile, hence why i've been brewing batches with the WL002 fuller strain which produces quite a bit of diacetyl, umm toffee :)

For fullers ESB you actually want some diacetyl to be present, the yeast they use is famed for producing the stuff and its part of the flavour profile.

mash high for dextrins/body and malty profile and then add sugar to thin the beer to quaffable levels, thats what they did in the old days :)

The twang it would seem is more evident when using LME.

It'll be stuck in the trub and yeast, personally i wouldn't worry about it.

Have you thought about trying white labs cider yeast WL775 i think it is, haven't used it personally but those that have report that it leaves a lot of the apple flavour behind, just what you would want in a cider yeast.

Im talking about man size pints cheesfood (imperial 0.568 Litres, not the 0.473 Litre US variety) ;)

A hundred gallons isn't that much 5 us gallons = 32 pints so 100 gallons = 640 pints divided by 365 days and you get 1.75 pints a day, you would hardly have to be a raving alcoholic to hit those sorts of figures. Have to say i prefer the UK system, unlimited fermented beverages!!!

good for about 9 months as long as they are kept dry.

I thought it was the opposite, that yeast in the primary yeast cake are the flocculant ones and those still in solution which are in the secondary are less flocculant (that would make sense to me).