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I solved this with a aquarium pump I had. Just dropped it into 5 liter container with glycol solution. Completely silent!!

That would defeat much of the purpose of my beautiful tap tower. It's made from porcelain and beautifully painted.

So no insulation in the tower? Doesn't it warm up the keezer a lot?

I've built myself a keezer with an old porcelain tap tower. It had a copper pipe cooling circuit, in which I pumped regular water from a 5 liter keg. This cools the beer alright. BUT! I can't stand the constant noise from the pump. Is pumping air through this circuit effective enough? Or remove...

Old thread but relevant to me. If you do a separate boil of the first wort, you just add water to get calculated post boil volume?

Found this recipe googling for caramel taste in beer. Also found that long boils (2 h) or a separate 1 gallon boil of the first wort also gives more caramel taste. Thinking of doing both: this recipe and a long boil. You think I overdo it?

Ah, now things made sense. The beer fermented to a FG of 1.008.

Yeah I saw that site too, but it doesn't really explain what 2,1% means in terms of flavor impact on the beer. Well, it kind of does: it says that sugars doesn't necessarily tastes sweet.

Not a fan of lager, but I like this one and thinking about giving it a go. Recipe seem pretty straight forward: Pilsner and Cara to hit the color. Bittering with Magnum at 60, aroma and flavor with Galaxy at 30 and 15. Some at flameout too? Have slurry from Mangrove Jack´s Bavarian Lager yeast...

I´m giving a Blue Moon clone a go today. I have both Danstar Nottingham and Kveik in stock. Never tried Kveik before and I´m very curious if this yeast would add some nice citrus tones to the beer or if this will be a of-taste. What do you guys think?

You´re probably right, I read in to much to this.

I don´t think it´s just an opinion. Lallemand says: LalBrew® London English-Style Ale Yeast | Lallemand Brewing

This is what is said about this yeast and Windsor. Here is one such thread: Lallemand London ESB FG at 1.036? I used a refractometer, and a site to calculate compensated value.

This Saturday (4 days ago) I pitched Danstars Londons ESB. Maris Otter 2,5 kg Amber malt 0,5 kg Inverted sugar #4 0,4 kg Mash 90 min at 67 C (154 F) OG .47 Activity seems to have stopped and SG now is .34. I realize I mashed this batch way to high for this yeast. And as a dark mild this...

Going to give THIS Kellerbier a go. He promotes Wyeast´s 2206 Bavarian Lager for this. But my local shop have Mangrove Jack´s M76 Bavarian Lager dry yeast on stock. are these equivalent?

Since WLP006 still isn't available over here, and I can´t wait to redo this beer, I´m going for it anyway. I have an order with London ESB Ale (Wyeast 1968) and Ringwood Ale (Wyeast 1187) incoming. Which of these would be most suitable for this clone?

Well, yes. If one were to order appearance, flavor and aroma, flavor comes first. Bad tasting beer that looks beautiful is only good for posting on facebook. To me, my question took for granted that taste is important, not only haze. If only haze, then the urine solution would be just fine...

Hence the use of a calculator. It takes this into account. Not exact probably. But hydrometers are not that exact either. And also, different hydrometers shows different values. This one guy had 4 different hydrometers, all calibrated. And they all showed 4 different values!

For some reason, I rarely manage to get FG within those ranges. With any yeast. Regardless of starter or not. I use a refractometer and therefore use a calculator. The one I use shows: Brix OG: 11.9 - 1.046 OG Brix FG: 8.6 - 1.020 FG ABV: 3.5 % I compared with Brewer´s Friend: Brix...

57 %, so maybe it is actually just M03 renamned. Made a starter and pitched it to a brown ale and that one attenuated at 68 % however. I´m actually starting to come around regarding this yeast. My Bombardier clone is now 2 months old and tastes pretty darn good! At only 3,5 % abv.