Search results

I'm trying to recreate an old german bier, Danziger Jopenbier There is little data about it, we know that the beer was huge in extract (> 40 Plato), lightly hoped, very long boil (>20h), spontanous fermentation (including mould), sweet, low attenuated. Since the beer was ancient, we can...

I'm sorry, I have to de-bust the autolysis myth. Autolysis exists. This comes from a competition scoresheet of my German Pils (rude translation): ... the beer is generaly very correct, except for strong autolysis, both in aroma and flavour (baked patato, burned milk).... The beer was 4...

I had and interesting discussion with my friend microbiologist, and he told me some interestingng things about yeast, that contradict some "common wisdom" about starters, for this post I will call them myths: Myth no 1: Big Vortex No, in fact you shouldn't stir the starter too strong. If...

Thank you all for your advice. I have time, so I think I will make a starter at 1.040 with a spoon of slurry, 1 Liter; plus I will add some 50 ml of slurry. That should be plenty for 1.080 beer. LOL :D :D

I want to harvest slury from a Dubbel (~1.065) and repitch it into a Golden Strong (~1.080). I wonder, maybe it would be better to make a smaller beer (~1.050) between those two batches, to give yeast a chance to regain health and strenth ?

I gained some interesting experience during last year: I made a Pilsener and I sent it to a competition when the beer was 3 months old. On the scoresheet I got comment "strong diacetyl". Now, after another 3 months in bottles, I gave a sample to a professional taster, and he didn't found...

OK, thanks. I start cooling it down.

Overnight, and it is still around 95F. The beer is on secondary, 12 days after pitching yeast, 7 days after racking & pitching "bugs"

I've heated my Ouid Bruin fermenter up to ~100F (accident - temp. controller issue). Will all the bugs from Belgian Sour Mix survive this temperature? And what now - shall I cool it down slowly or as fast as possible?

Nobody answered, so I had to do my own experiment. I collected some slurry from Berliner Weisse secondary vessel, and I added it to small portion of hopped wort (~25 IBU). The yeast started working and fermented the wort, but it was not sour at all, probably lacto can't stand this much IBUs. So...

I wonder it you finally tried this technique and how the beer turned out. I am going to do similar thing now: to pitch lacto do secondary fermentation of Flanders Brown (quite a big beer). I have seen some warnings on the forum, that lacto will not work in high alkohol/IBU beer.

Well, my Berliner is ready fo bottling, the souring process was suprisingly long - 6 months!; but eventually it is sour enough to pass as Berliner Weisse. I have a question about further processing - does the Lactobaccilus flocculate and leave some kind of "yeast cake" that I can reuse for...

Sure, I don't even use bottling bucket, I bottle stright from the fermentor; but you know, some degree of oxygenation at bottling is inevitable. I might have used too weak yeast for carbonation purposes, I added normal ale yeast starter (irish ale), as I see on the forum, they use dry...

Could you give me a link to that thread? My infection was very rapid. At bottling the beer was quite OK, after a week it had some trace of vinegar, after 2 weeks I couldn't drink it. I suspect, there was plenty of acetobacter sitting in the carboy, but it couldn't act due to lack of oxygen...

He was in Cantillon too :) He must have talked to other brewer :) I am asking about it, because my first Kriek was ruined by acetobacter. I made a 6 gallon batch of lambic, 5 gallons are still fermenting in glass carboy (11 months) and they are OK so far. One gallon I racked on 2 lb of...

A friend of mine just visited Belgium; he says they make Kriek that way: they take fresh cherries, they pulp them a little bit (no sanitation or pateurisation whatsoever), and they rack young (1 year old) lambic on it. After ~2 weeks they filter out the cherries and Kriek is ready. The...

So, what was the conclusion? Can I use Black Patent (Carafa III in my case) as a sub of Roasted Barley in Dry Stout, or not? It turned out that I have only 3 oz of Roasted Barley left, if Black Patent doesn't give best results, I can brew IRA instead...

Don't worry 1.014 is quite OK. My best Witbier finished at FG=1.018, scored 42 points and won gold medal for me. I usually ferment my witbiers at 68F for a week, then I rise the temp to ~72F.

Thank you, so I will pitch kolsh slurry. One more (possibly stupid) question: I'm going to pitch lacto first, and yeast 2 days later. Should I aerate the wort before pitching lacto?

Which yeast will be better for Berliner Weisse: I have Koelsch slurry, and dry american ale yeast (US05)