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@Darwin I control my temps with a digitally controlled deep freezer. The probe is taped directly to the carboy. I have never noticed any issues with it not nailing temps. @Manifesto I am aware of this test procedure but have questioned it--or at least its interpretation by the homebrew...

Yes, you are correct. The fermentation schedule is out of BCS. I read after I made the first two batches about the need to pitch a lot more yeast when pitching cold which is why I pitched 4L the next time. Furthermore, I even used two packets to make that 4L starter to see if that was the...

Can anyone tell me what I am doing wrong?? I recently started to brew lagers. My third one is lagering as I type this. All three have tasted very buttery after primary fermentation and I can't figure out why. Perhaps this is normal? Here's what I did: Transfer wort from kettle to carboy...

Everyone, We as homebrewers need to band together and contribute all our knowledge on fermentation for the bettering of our obsession. This thread is an attempt to get this ball rolling. First, there are many theories out there on the best methods for fermenting a batch of beer. I think we...

In BS 1.x, if you selected grain mass units to be grams and liquid measurements to be liters, the brew sheet would tell you to add 0.00L of strike water to your mash tun. This is because the mash ratio was very small (liters per gram of grain) and it must have internally rounded to zero. Thus...

And don't forget to keep your eyes peeled when you are at the airport. The Savannah airport is the headquarters for Gulfstream Aerospace. If you are lucky, you'll see a prototype G650 or two on the ramp.

As mentioned before, the Distillery is quite good. Moon river is pretty middle of the road but the proprietor is a big supporter of the homebrewers in the area and all the meetings are held there. If you're in the mood for English beer check out Six Pence Pub. Their selection has dwindled...

I can't comment on 1968, but i have brewed several batches with this 1768 yeast. It is wonderful. I can't imagine anything flocculating less: it looks like cottage cheese in my starter. This strain is very clean--it reminds me of 1056 but does not attenuate as much. Very clean, very good. My...

Fries

Just sayin'.

Just dug into water chemistry a bit to try to improve my less than stellar ordinary bitters. I used the nemograph in the back of Palmer's book to arrive at the need to add 3.5 to 5 tsp of gypsum to 5 gallons to get in the ballpark. Seems like a lot. Comments?

While reading Ray Daniel's Designing Great Beers, he references a book from the 90s called The Real Ale Drinkers Almanac. It sounded like it had a ton of information on I'm assuming British ales including recipes. Still available used on Amazon. Anyone seen this book? Thoughts?

I can't say that I've tried them all myself. In fact, I just confirmed with my LHBS that the MO I'm getting is Crisp. I really starting to think this might be yeast related. I've put in an order for 1768 which is supposed to be the Youngs strain. We'll have to see where this goes.

One other idea: Id have to look through my notes, but I think that I've only made this kind of bitter using S-04. Perhaps this is the culprit for the bread taste and not the MO??

Yeah, that's what I think I'm noticing. I've made many bitter with a few types of yeast (this one is S-04) and I get that same extra bready note each time. Hence the post. I already put in an order for the Youngs strain at my LHBS. I'm pretty excited to give it a shot. Does anyone know...

My wife and I recently returned from a trip to London where I sampled a number of fantastic British ales. My personal favorite (and has been for years) is Young's Original Bitter. It is only available in proper form in their pubs--the bottled version they sell is nearly 25% bigger than the...

I can't really say how well Irish moss works because even though I've used it for most of my batches, I never really noticed a big difference with or without it. Rarely do I get a brilliant beer from just Irish moss. I would say I’m going to stop using it but its always hard to justify not just...

Brewed my first lagers a couple of weeks ago using Brewing Classic Styles. I pitched cold and started to raise the temp on day 6 from 50 to 60 as both beers were between 2/3 and 3/4 fermented. Not wanting to shock the yeast, I did this temp change over 2 days (5 deg/day). I'm wondering now if...

It seems to be common knowledge not to shock your yeast by lowering the temperature too quickly, but is there any real harm in raising faster? For example, I am currently fermenting a pair of lagers that are ready for a diactyl rest. I've slowly raised the temperature 10 deg F over two days, but...

I'm thinking of upgrading to an electric mash tun using my existing cooler based MLT, but I plan on upgrading to a 10 gal kettle setup in the no-so-distant future. I'd rather not buy parts twice, so does anyone know if I could buy a false bottom that fits both a cooler and a keggle?