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I know what you mean but how comes that i only had this issue with those 50% low alcs and not with normal brews ? I mean there must be a reason. Also to add that on the first go with double yeast it worked fine on the same grain bill which worked not fine before.

Thank you m8 for the answer. I guess i forgot to explain why i asked that question at all. I normaly make summer style Brown Ales when it gets warmer... Those Ales have 50% special malt (mainly crystal) and i go on the 20 liter range. They run on 11% Plato and are mash at 70 Celsius. So we got...

Hello, i would like to throw in a question concerning overpitch. Many websites or forum descripe the fact that overpitch is there and that it could be not good but wont happen easy etc etc... BUT its not saying WHEN it is an overpitch and also an overpitch with negative consequences like and...

It was stored at some lab in USA. Imperial Yeast then took it.

Its more a matter of taste of the yeast itself. While S04 is a pretty bready taste i wonder what london is. I know that i can acchive low att with higher mash or more spec. malt but the endtaste of the yeast is more important.

Hej guys, going to brew a malty recipe so low on ibu and much special malt. What would you consider for yeast the Lallemand Windsor or London? I read that both yeast are simular only that Windsor is more fruity and low on apparent attenuation. Is that correct so far? Which yeast gives the...

Yes i am saying that. If ALL the Aromes i cant say since i am not a Lab. BUT i would guess yes... i tested with Black Malt pure several steps and it was a harsh difference ;) Its about the Aromes... the base malt aromes are the most neutrals in your brew. But 200g Black malt (in 20 Liters) more...

Ah okay pretty easy explained: Lets say you have 50% efficiency and there you need lets say 5000g of Malt overall to get to your OG. Now you do the same recipe but with lets says 90% efficiency. Lets say for that brew now, due the higher efficiency, you only need 3000g of Malt to get to the OG...

But no matter how people see it, it must be clear for everybody that 100gram of Black Malt more or less in the same recipe no matter how big the Brewhouse effi. is, IS a total difference ;)

Exactly what i think happened here :)

You are Lucky :D I just got that link. Hope it help explain. Brewhouse Yield - BrewReCa! – Müggelland Brauerei

The Problem is, i guess that as i stated before there is NO official calculation from SHA into your Eff. SHA is used by all major Brewerys and Homebrewers in germany. I think you also have to calculate after it by law if you are a brewery so the customs can see what you did. Its bad of course i...

There is of course as Sudhausausbeute is the one used in all over germany. Here is a link with all you need... but in german i am afraid. https://hobbybrauer.de/forum/wiki/doku.php/sudhausausbeute

Thats strange if i click on it it goes small. if i click on that small it goes big and perfectly readable.

Ah there is no official Conversion formula to make your Efficiency to SHA. BUT some guy did a try and it worked out pretty well... take SHA and divide it by 0,8. Then you reach Your Efficiency as you know it. So going to what i write for example for BIAB its lets say 55% you go 55/0,8 = 68 %...

Okay guys, so we get some missunderstanding here. I made a graphic to explain what i mean. Pls check it out. I uploaded it on a host so you can read all, since that forum won allow me to make it as large as it is needed. If you cant read all tell me pls. https://ibb.co/yXHdmqg

Its a question on brewhourse efficiency. So in Germany we call it Sudhausausbeute. Its calculated completly different than brewhourse efficiency but that doesnt matter for my issue. i posted that thread in another forum too, so i get most answeres and opinions. Would be intressting to see your...

i called imperial yeast and they called me back out of the laboratory. I talked to a nice guy who told me that its an old sample take from UK in the 70-80s and was stored in the US and they took that.

I know that the Imperial A09 is an older smaple of the Fullers Strain (70s or 80s). Not sure what it is with Thames Valley III.

Hello, I hope somebody who used this yeast can help me. Bewlab tested the yeast at 5 ABV but of course it could go higher... but how high? And i have no info on the apparent attenuation. Can anybody help me with that info too?