Search results

Hello fellow ROK brewer! I've made a braggot ferment down in 3 weeks with yeast nutrient additions and de-gassing. http://homebrewkorea.com/forum/discussion/1124/braggot#Item_8 You should post on HBK, we have meetups every few weeks/months and talk shop.

I've had very drinkable braggot and brochet mead in 3 months with WYeast 1056, granted they were less than 10% ABV. They key is enough healthy yeast, proper fermentation temp, staggered yeast nutrient/energizer, and degassing/vigorous stirring during the first week. In fact my braggot reached...

3944 is slow, it took 3 full weeks for it to ferment my spiced Christmas ale.

I made a CDA with it this weekend, we split 20 gallons of wort and used different yeasts for each 5 gallon batch. It should be interesting!

So a new brew store is opening this weekend and they are providing 20 gallons of Cascadian Dark American Ale wort or whatever you want to call it to the local homebrewers to do with what they want. I have some WYeast 3944 Beligian Wit yeast that I want to ferment 5 gallons with, any ideas how...

Yeah, how is Nottingham a Belgian yeast? They don't deserve repeat business.

I sure hope your starter isn't soured, otherwise you have some issues. You want oxiginated wort, the yeast will grab available O2 from the aerated wort, there shouldn't be anything to worry about. If your starter is sour or estery you probably won't want to add it to your wort depending on...

Buehler?

I'm thinking about doing my first brochet, I don't have any wine yeast and lots of WLP 001 yeast cake. I've made a JOAM and just did a hopped braggot a few weeks ago. I'm thinking about doing 5 gallons of 8%ish mead that should be drinkable by fall time, do you think it's doable?

I did that for a while, it just wasn't enough extra thermal mass to do anything really. If you are making low gravity beers and the area it is in is fairly cool, it shouldn't be too much of a concern. I would worry about going above the recommended temp for the yeast than anything else, I hate...

Any idea what this is? Lacto? It's a 6% porter that I split batches with about 3 weeks ago. The other fermenter is fine. Doesn't smell weird, kinda has a fuesely taste.

I would add it in now.

What about keifer grains? They ferment milk and produce alcohol. Probably more lacto than you are looking for though.

Thanks for the feedback, I guess I won't ramp up the fermentation temp and try and keep it around 70 the whole time.

Any reason I can't use this yeast for an IPA? All my current brews on tap are low IBU and I'm itching for a nice Pale Ale or IPA. Plan is to keep the temps lower to reduce the characteristic spicy yeasty flavor, just want to have a nice IPA even with this warmer weather. I already do the...

I get my stuff sent to an APO in South Korea. I order from Morebeer and Williams Brewing since they are located in CA and that's where my APO's ZIP code is. The shipping isn't cheap but not too expensive either, I can get a 50 pound grain sack or 60 pounds of LME for around $30 shipping. Try...

From what I've read you only need 190+F wort for hop utilization. You don't need a full boil.

Exactly, just adjust 20 minutes. Use the same amount of hops.

So their site says, "Northwest Pale Ale Malt (2.6-3.0°L) A slightly darker base malt than our Premium 2-Row, our Northwest Pale Ale Malt is produced from well-modified, Western-grown 2-Row barley, with a kilning regimen based closely on traditional British Pale Ale malting practices...

Williams Brewing Porter kit with some espresso is my most requested beer. I really like their liquid malt as well.