Recent content by Wiener Blut

If you're really desperate, or have some to share it with, Brouwland currently has 500ml pitches of WLP037 and other vault strains for €120. I assume you'd have to pay import duty on it as well, at least that's how it's been for things I've ordered from the UK since Brexit.

If you're using Brewfather it calculates the pH based on your water source, the grist and salt additions. On top of that it's got an acid calculator for both mash and sparge water that you can switch on under the water calculator.

Hmm thanks! I'll go for the WLP002 just to try something new, but I'll definitely keep the bottom cropped WY1469 around then.

Interesting, is that top or bottom cropped?

I'm planning on brewing a slightly tweaked version of a lovely English golden ale I brewed last summer. At the time I used Nottingham, but now I've got a few liquid yeasts that I've never used before and wondered if anyone can make a recommendation. I've got WLP002 English Ale, WLP005 British...

Thanks for all the suggestions. Yeah I use Brewfather and it's got something similar. That's definitely helped my keep the bitterness in check, but I suppose aroma wise I have to play around a bit more. Don't really want to switch to an immersion chiller, as I've got other priorities to spend...

I've been brewing with an all in one Brewmonk system since the beginning of the year and use a plate chiller to chill my wort on its way to the fermentor. Until recently I have just let it cool down to Hopstand temperatures of around 80°C after a 60min boil, taking around 30mins if I recall...

I brewed a Bitter with Lallemand Windsor and Nottingham yeast and it has quite strong estery notes that remind my of red apples. It's especially pronounced in the aroma, but also comes through on the taste a bit. And it's quite different from acetaldehyde off flavours. The only caveat is that I...

Thanks for that! I've only ever come across the thin ones.

What's the difference? I've seen loads of breweries use the two terms interchangeably. I'm planning on setting up a beer engine, and in the long term kegs on low pressure are what I want. But in the meantime I don't have enough space for such a setup, so I want to go with polypins/bag-in-boxes.

So the bitter I brewed finished at 1012, which gives me 74% attenuation. A little higher than I wanted but ok. Still has a very nice aroma and tastes nice already. But it was still very yeasty at bottling, so I don't know how much the Notty actually helped the Windsor settle out. I hope it will...

The bitter I made from the third "generation" actually attenuated nicely and is already almost crystal clear. However, it developed a very strong banana and bubblegum aroma, smells like a Hefeweizen. Not a bad beer by any means but a very strange combination. 😁 Anyway, I think I'm done...

Yes, sorry. I meant to say that it's definitely not the brewery's house strain then. Might have been historically, but looks like it's now just a standard baking yeast selected for baking specifically.

So I pitched the Windsor about 36h ago at the higher end of its recommended temperature range and it's been bubbling away vigorously. (Although I forgot how tame the Kräusen can be after a few brews with Verdant!) Gravity went from 1048 to 1030 within 24h and to 1016 just now. I decided to add...

Thanks everyone for sharing your thoughts and experiences! I'll start by pitching the Windsor then and adding Notts a couple of days later. Will let you know how I get on. I probably wouldn't even be doing this if I had a decent amount of British liquid yeasts available here. I'd have to order...