Search results

🤔

It absolutely should, shouldn't it?

Ahh, that's useful to know-if it's at least somewhat expected I can work around that. Slightly annoying I won't get to the ~80% of the large batches, but predictable is what I'm aiming for. Aha-I completely forgot the pump adjustment was an option-I just thought that was a shut-off valve, but...

I do use the overflow pipe, but how high should it be? I thought the bottom of the overflow was meant to push down on the top screen-am I mistaken and that should be far higher? Because if I'm actually not recirculating through the grain that could indeed be an issue... I do notice a fair amount...

Hey there! I've been brewing for years now and finally made the leap into getting a Grainfather, thinking it'd get me more reproducible and consistent results. My first two batches through (roughly 5%, 23L batches of pale ales) were resounding successes. I didn't have any issue with the...

I should also note I completely forgot how hungry kweik is! Dropped 1/2L of the starter in and saved the rest for future batches. It was bubbling hard within 3 hours and now, 18h in, it's chewed down from 1.047 to 1.030 at 'only' 26C. Absolutely crazy this stuff!

Yeah, my strain is VK and I only started to notice the citrusy flavours after 80 or so, so I guess it should be good. But good call with the double-dose, though-I'll just build up a full 1L starter, dump about 1/2 in and save the rest for later use/rebuilding.

Hey all! So I'm pretty much in love with british bitters/ales in general. Simple, quick, low-ABV, not to mention cheap as heck for the level of enjoyment I get out of them. But I almost exclusively use S04 yeast for them and I've had issues in the past with anything over 18C/65F. With summer...

Hey all-I'm in Europe, and my grain choices tend to be a bit limited. Generally I can only get Weyermann Pale Ale malt, which clocks in around 5-6EBC. Sometimes I can get maris otter (about the same) but on rare occasions I see Weyermann Extra Pale or Extra Crisp Maris Otter (both around 2EBC)...

Yeah, all great ideas. Unfortunately I'm largely limited to my lhbs, which is limited to what they can order from a single Polish supplier who ships here, so I don't have a lot of variety. Additionally, I live in an apartment in Europe, it gets hot but don't have central air, so there's no room...

Yeah, for sure, I just guess I didn't think of a bitter as a 'light' beer before now. For sure I've experienced off-flavors when making pilsners, but that's also with lager yeast and I'm as careful about my temperatures as I can be. Guess I'll have to wait until cooler weather before brewing a...

Not much I can do besides not brewing midsummer. I actually didn't even really think about this before-typically I brew heavier beers with lots of other flavors (just did a session IPA with S04 in about the same temps that came out just fine) so I guess it's just the low-alcohol, simple flavors...

It's most definitely above 64 degrees here-it's well on the warm side around my house at the moment-on the order of 75-77, so maybe that's what's going on...

Shouldn't be the EKG, because EKG are in my pale malt bitters, as well. And no obvious signs of infection-healthy fermentation, still going now with some clusters of yeast at the top, but nothing that looks off, it's only the taste that isn't right. I'm in Hungary and Maris Otter only comes...

Hey all-so I did a Maris Otter-based English Bitter last week and it's come out a bit odd. Fermentation's not finished, but there's a definite off flavor/taste in the beer that I can't quite pinpoint. It's almost like it's 'sharp' or maybe a touch 'tart'. Not soured, just quite a strong flavor...