Well, I haven't even decided what I'm brewing yet. An English bitter/special bitter can stand a hard water profile, can't it? Isn't that the idea of Burton salts?
Well, I haven't even decided what I'm brewing yet. An English bitter/special bitter can stand a hard water profile, can't it? Isn't that the idea of Burton salts?
I had snow for chilling the beer in my yard last Saturday. But now I dont and I acyally brought 2 big tubs to work to get snow from one of the old snow piles here at work. I think we should make that a tradition: the Maerzen wort needs to be chilled with the last snow of the season.
Kai
Thanks for coming, guys. I haven't gotten around to loading the pictures onto the computer but I hope to post them tonight.
I'm so glad the weather held. I don't have any kraeusen on the Maerzen yet but the pH is down to 5.84. I schould see some when I get home tonight. I guess I didn't have as much yeast as I thought and should have pitched only half the wort first.
Kai
I had foam by Sunday morning and bubbles by mid-day Sunday. That US-05 is a beast. I know it's not appropriate for the English style, but I'm also planning (preliminarily) on doing a big-ass American IPA to use up some ingredients (including those hops I grew last year but haven't been able to brew with yet), so I'll probably re-use the yeast cake immediately after primary. Besides, I've had such bad luck with the English yeasts, I wanted something clean; I don't like drinking fruitcake!
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