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thanks for the advice, but I was expecting some users' experience with their strains

I've got three 100g sample bricks of their ale yeasts at the exhibition and I wonder if anyone have ever used them. I couldn't find any other source of info about them besides their website.

PM me, so I can add you into Shanghai group

I made mine with 60% Weyermann and 40% wheat flakes and got attenuation about 65% percent. I think because of insufficient enzymes. If I'll make it again - I'll add some enzymes or diastatic malt.

It's just a teaspoon in the ocean

I'd rather use something else. Liquor bottles were not designed to resist the pressure and I've heard many stories about that how they explode. My advice is not to play Russian roulette, one bottle may withstand it, another may not. If you really want to use them - maybe carbonate your beer...

I made cider with us 05 slurry and supermarket juice and it turned out pretty good to my taste. Collect the wort with sterile jar, let the yeast settle down in the fridge for a day or two, decant and pitch into the juice. It should be fine, but you're doing it at your own risk. If the juice or...

Does anybody have any experience of using mangrove jacks m29 or fermentis be 134 compared to belle saison?

I couldn't find any information in the web about any other enzymes besides alpha and beta amylase. Just want to experiment with something unusual, and I hope that people in this thread may have answers. I live in China and have an opportunity to shop on Taobao, there is a huge amount of...

I'm also going to make it soon, from that what people say DMS won't be an issue on home brewing scale. Most of the people can't feel it

I've got a styrofoam container for the bottles today, my brews are already packed and ready to be sent, just tell me where to send it.

Thanks, I'll try that and show the results

I have a thing like a big colander which fits perfectly on my kettle 5gal and fits ok-ish on fermenting bucket. All what I do is squeeze and soak in 1-2gal hot water in the bucket, squeeze and repeat till my kettle is full and get high efficiency of 80% and above. The downside of that is quite...

Hi, everyone, I'm new here, but I really enjoy the process of brewing and already did 7 batches. Does anyone brew in Shanghai or nearby? It would be nice to find some brewing pals to brew together. I'm also interested in beer swapping with anyone within China to try more different beers and get...

Mosher (?) recommends putting a trashbag inside of an old smelly bucket, since they're relatively clean inside and can be thrown away once you're done. Never tried it myself but I think that could be an option if you're making something smelly like hefeweizen

Hello everyone! Recently I brewed my first IPA with chinese Nugget, and I had a sip of that yesterday after gravity reading and it's bitterness is way too harsh. It's been fermenting for 11 days already including 5 days of secondary. People say here that bitterness mellows with aging, but I want...