BeerCat
Landlord.
- Joined
- May 6, 2015
- Messages
- 5,292
- Reaction score
- 1,694
MJ's M29 Saison yeast has amazing attenuation. 1053 to 1002 6.7% fermented at 27c. Looking forward to trying this!
MJ's M29 Saison yeast has amazing attenuation. 1053 to 1002 6.7% fermented at 27c. Looking forward to trying this!
I have a keg full of my American saison (which I've used MJ29 on for the first time) conditioning in my kegerator for the 2 weeks while I'm on holibobs.
I'm looking forward to testing that bad boy out when I get home.
Swap?
Sent from my iPad using Tapatalk
Brew 182 the accidental barley wine seemed to of been fermenting very slowly. I thought it must be a leak so i left it and hoped for the best. I came into the garage today and its going nuts. This will be interesting i did open it up once to take a peek and saw a small krausen but did not take a sample. Another thing i did was to pour 300g of sugar into the FV before i pitched, didnt even bother to stir it. If it goes **** up i will start again if not going to rack to DJ's and oak one of them. Any suggestions where to get some oak chips?
I am going to do this recipe, Gordon Strong's Summer Rye will be interesting not having the usual bittering hops.I have a selection of Rye and i am trying to decide what to brew with it. I am also looking at the grains and thinking something is wrong, the colours dont seem right to me but what do i know. The cararye looks like normal rye? The roasted rye does not look very dark to me either. Anyway saying they are labelled correctly i am thinking of a Rye Kolsch;
4kg extra pale malt
250g roasted rye
250g dark rye
500g flaked rye
150g cararye
Probably going to use Saaz but could do Challenger and EKG instead.
Enter your email address to join: