Recent content by geetee

Just for info I remember reading that Styrian Goldings used to be a mixture of Bobek and Celia in unconfirmed amount meaning that it was different every time you bought it. A few years back it was decided that it would be sold only as Styrian Goldings if that is what it is It can be very...

from it's description WLP007 is a high flocculator and will drop quickly but will also give high attenuation to give a dry beer. In your case if the FG is high and fermentation is finished then there is nothing left to ferment. This could be due to the mash producing lots of unfermentables and...

Thanks for the update, My info was based on reading a few US articles where they had used a 2:1 chloride ratio that I followed, mine turned our really nice but have put the soft mouthfeel down to the yeast in suspension. PS I didn't use any oats which lots of them do so the smooth feel I...

Not possible to say how to adjust your water without knowing what is in it. People usually add a spoonful of gypsum which is sulphate (better for the bitterness) but in your case you want the chloride to be twice the amount of the sulphate, without a baseline measurement it's hard to adjust...

First I reckon your mash temp of 66 - 71 is a bit ambiguous, 67 should be OK but constant if possible (+/-1°C) Why 2 types of pale malt For this style of beer I would probably still use more hops even though you have a smaller volume, the best NEIPAs are agressive with hops but very fruity...

So called quick oats from the supermarket are just flaked oats broken us so they cook faster, this also makes them better in the mash.

Is that the Chris White Yeast book? I bought it from amazon about a month or so and then remembered I had the electronic version from 2 years ago on my PC. It is certainly a good reference work and not overly scientific, however after 34 years in a lab and a Chemistry degree it was a joy to see...

I agree with your diagnoisis, I knew it was not a brett and from information i gleaned knew it would take a little longer however the ale I was making was for a competition in 6 weeks or so. Now I am usually a fairly fast brewer in that I usually turn my beers around in 4 weeks at most, some...

I know a few of the local microbrewers who work around here and most of them start up using dried yeast usually SO4 or SO5 and none that I know of have any yeast handling, counting or management going on, it's not cost effective. One or two have started using other yeasts and one in particular...

I used the WLP644 "trois" yeast in only in my last beer, trying to make a NEIPA and it probably the best most fruity beer I have ever made. I tend to be a bit of a hop miser and have 30 -40 packets in the fridge at any time so I have made some real ho p heavy beers with 4-6 types of hops and...

I attended a lecture at Newcastle University a couple of weeks ago by Keith Thomas, the owner of Brewlab and Lecturer at Sunderland University. His main interest is yeast. He was discussing this exact possibility of yeast becoming very versatile and being customised for designer beers. there is...

Couldn't agree more, no more comments from me , as I said earlier if this was happening in my local I would walk out!

It's hard to tell if she is giving the two fingered salute across the channel or towards the people of Britain who she has already royally F*****d.

WE could always have another election linked with a fresh Brexit referendum and a Scottish rerun ALL at the same time? Don't worry only joking , I couldn't stand it watching all that again for the next 3 months!!

I thought we had reached that point when someone asked how many muslim people do you know!