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Actually, no. Both milks where standard store bought, nothing fancy. But different supplier

I think I may have stirred to vigorously, I went and made a second batch using the same recipe and method. This time I was more patient and calibrated my thermometer. Much better results. Thanks

Great advice thanks I'm only looking to make cheddar and I'm willing to repeat the process over again. I have a pH meter already. All started well yesterday until I poured my curds into the cheese cloth lined colender, it all melted away and went to the size of cornmeal and almost all went...

Hey guys, new to cheese make but a long time brewer, FWIW. I really wanna make aged Cheddar. I've just finished my first attempt via an online recipe and instructions. FAIL. OH WELL, lets try again Does anyone have any constructive advice, tips, does or don'ts. i would really appreciate the...

this was a fun game, anyone interested in continuing it?

Silver medal this time round. 2017 sch-abc

ok great> will back up tonight thanks again Dan

Whenever i click OK after adding a new water profile, beersmith will shut down saying there was an error. This happen ONLY in the water profile tool. Any input? Thanks

Sometimes you can do everything right, pitch rate, temperature, and head space. Sometimes yeast will just be yeast.

Thanks guys, I pitched at 54 but raised to 58 after a couple of days, this started the process.

It was a 5.5 gal batch. This was from the beersmith recommendation.

Forgive me, Was not aware of the types of strains. I really like the s-04, particularly when used at lower temperatures. And I have drank my fair share of English ales.

I used two rehydrated packs in a recent German pils, og was 1048. I made this on Saturday and pitched late Saturday evening. It's now Wednesday and I'm only just seeing active fermentation. Has anyone had experience with this yeast and it's lag time? Thanks

1099 whitbred is S-04 save yourself some money and get the dry stuff. Just fine for an ESB.

I use and strongly recommend GNO at this level. It's been a game changer for me. I haven't experienced any ill effects from it, and to my palate it adds a nice berry'ish note to an English/fruitful beer.

im in too

I've had great luck mashing at 148, I also let it sit for around 75 minutes. My recipe uses a touch of crystal malt of various degrees so I'm allowing for the low attenuation of these malts? Aim for a dryer finish and ferment on the lower side of temperature for the yeast strain.

IMO, Don't try for esters, very few English ales rely on them and very few have them. Keep fermentation temp on low end for two weeks then crank her up, ALWAYS do a d-rest regardless of yeast strain. I understand ESB is a little different than other U.K. Styles but by using the right...

Give it time, let it carb and try again in several weeks I had the same issue only kegged. it was a lousy beer when just ready to drink so i bottled all of it from the keg, 6 months latter. BOOM... fantastic.

Odell brewing Drumroll?