No conditioning. I just reached about 83% efficiency, that is the same level that I had with the double crush from maltmiller.co.uk, I am pleased. I shall have a drink or three.
English Ales - What's your favorite recipe?
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I'm gonna brew a Bitter with my homegrown hops tomorrow and try if my experiment with freezing yeast was a success.
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Allow me to be the first BIAB-er to say both "congrats" as well as "it could be ground finer".
(yeah, we always say that)
I know I know... there's definitely room for reFINEment (ho ho ho), but compared to what the German shops were delivering and what I got out of my mill the first time, this is a massive improvement!
Guess what we're doing?
@Miraculix
@Miraculix
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Niiiiiice!
DuncB
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Can't decide if it's fish being covered in seasoned flour or making french toast.
I think it's Schnitzel?
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DuncB
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I like them dead before cooking.
But I hadn't clicked on the image and the bar across the bottom of image hid the rolling pin.
That could be there for self defense of course as sometimes doesn't all go smoothly if wife and I in kitchen together.
Especially if I've just restacked the dishwasher ( and that's not a euphemism either).
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DuncB
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A blind man I believe is correct!
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my old brain has gone batty clearly
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^I thought it was a horse.
DuncB
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So this has now been kegged. Probably ended up closer to 50 IBU as I forgot to adjust in the recipe for my weirdly high AA challenger.
It's all the better for it. Actually, it's bloody great.
Well freezing yeast did not work as planned, don't know what went wrong but it severely underperformed and stopped at a measly 74% AA with 10% sugar in the recipe. Thawed about 0.5 dl slurry and put it in a 0.5L SNS starter as I begun my brewday.
Dumped the beer sadly but from what I tasted my homegrown hops tasted good, I should have enough left for a new batch
Back to making overbuilt starters and pitching half, putting the other half in the fridge for next brew...
Will make a new attempt tomorrow at a best bitter.
But the yeast mix I've been using for a while now works a charm, a little earthy, subtle pseudo phenolic notes and attenuation from the m42, some dark fruit stuff coming from the m15 and just a hint of citrus from the AY3 yeast.
Dumped the beer sadly but from what I tasted my homegrown hops tasted good, I should have enough left for a new batch
Back to making overbuilt starters and pitching half, putting the other half in the fridge for next brew...
Will make a new attempt tomorrow at a best bitter.
But the yeast mix I've been using for a while now works a charm, a little earthy, subtle pseudo phenolic notes and attenuation from the m42, some dark fruit stuff coming from the m15 and just a hint of citrus from the AY3 yeast.
You dump a batch because of a normal attenuation?! 74% is totally within range for a UK yeast.
Not this yeast(blend), and a bitter with an AA of 74% with 10% sugar in the grist is sickly sweet and possibly approaching something US'ians would pass as a "bitter". Unaccaptable for me though.
Life is too short to drink sub par beer mate.
Life is too short to drink sub par beer mate.
My bitters (that recipe included), normally see an AA% in the low 80's.
DuncB
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AmarikinBrew
LOOK! He's diving into that can of beer AGAIN!
Zuckerrübe
Google gives me sugar beet syrup?
Google gives me sugar beet syrup?
AmarikinBrew
LOOK! He's diving into that can of beer AGAIN!
A google lens translation of the pic "sugar beet syrup" and calls it a "spread".
See more recipes @ www.grafschafter.de
See more recipes @ www.grafschafter.de
InspectorJon
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In my experience, frozen yeast needs a little more work than that. 50 ml of thawed yeast into 250 ml of 1.020 wort for a day or two to get it back awake and built up a bit, then pitch that into a regular 1 liter starter. If it’s sluggish or you need more yeast, one might need a third step.
DuncB
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Thank you, Golden syrup is inverted and also a spread, but paler.
DuncB
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I think it's 50ml in 500ml that was used in the SNS, but agree with you it's asking a lot for the surviving yeast cells to spring into action from total suspended animation/ near death.
InspectorJon
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Yes, 50ml would work better into a weak 250ml starter solution to wake up the yeast, then step up from there.
This is pure sugar beet molasses. Very nice on bread or in a porridge.
Colindo
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@DuncB From what I know it is filtered enough that it won't give you beer tasting like blood (sugar beet normally has very high iron content), but it will still give the beer some beet flavour. There is another product from Grafschafter similar to Golden Syrup but that is not usually in the normal supermarkets.
You mean this one:
https://www.grafschafter.de/produkte/sirupe/heller-sirup
It is mainly invert sugar. Probably the German equivalent to Lyle's golden Sirup. I have seen it in the supermarket here and wanted to give it a try but forgot about it. Thanks for the reminder!
the complete ingredients list:
- invert sirup
- glucose sirup
Sounds perfect to me!
DuncB
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Glad I could help. Brew update at some stage.
What was the OG and the FG?
1.040-1.010.
I could have accepted that attenuation in something like a mild or brown ale, but I like my bitters more in the Northern style and quite dry...
Shenanigans
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Cool I must look that up. One of non-discounters should have it
Colindo
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Everyone welcome. I have never seen it in a shop though. Don't often go to the really big ones though.
Colindo
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Someone from my homebrew club was so kind to offer to cultivate some of my rarer yeasts, so I can keep them for longer. The wheat beer yeast is his, the rest is mine
It's quite easy to cultivate yeast on agar plates. You basically just need a still air box and you are good to go. These should store very well for years if treated correctly.
I think I've seen it at bigger Rewes.
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