Recent content by Asalpaws

Yeah can take several days for the gravity to drop the last few points. Make sure it's finished or you'll have gushing bottles. T

Sounds like a normal Belgian ferment. Can be very fruity, rivals even wheat beer. T

It's a bit if trial and error, even software can't account for the idiosyncrasies if one's kit. Mine always ends up boiling off a lot of volume, so I have a big pan of boiled/ cooled water I add to the FV to get the gravity right before pitching the yeast. I wouldn't get too stressed about it on...

Hircher Pils, nice on a spring day. T

Hircher Pils, nice on a spring day. T

Nice, I'm trying to produce a home brew version!

Porter with high FG, mash in hot so the yeast doesn't attenuate too much. The oak is quite "drying", can leave the beer tasting thin. T

Hi Paul, I had mine in the primary for 1 year and bottled for 6 months. Only now starting to taste sour and balanced. As above not much cherry flavour in mine but, many lambics are blends of old beers for sourness and young beer for fruit flavour. Timmermans I understand use fruit cordial. I...

LOL that's an expensive FV

I'm not sure, it might be a try it and have a few " dry" runs. The big crown caps are a good back up plan. T

That's it! Memory is getting rusty, thanks.

Ah the dark art of oaking beer! There is quite a discussion about it somwhere on here, probably tells you all you need to know. T

I used to live next to the bus station in Beeston, what's the name of the pub by the railway, that place was great? T

Both are good hops for a Saison, it's quite a flexible style even America "C" hops work well in a Saison.

60 mins is usually fine, if using pilsner as a base malt it is recommended to boil for 90 mins to help drive off the higher levels of DMS. If you just use pale malt 60 is fine. T