Recent content by daveb

You too mate :nono:

Am just responding to your useless post and comment ..what are bottles?....no doubt said in an immature unproductive manner as if to belittle or undermine!..who cares what your input is if its pointless and puerile. As for beer maturation and size of practical container am surprised you even...

Bottles whilst a pain in the ass to wash/sterilise/fill etc etc..are great when you open one or take a few to a friends house ...they also more importantly enable BIG beers to be kept and stored for many YEARS! using live yeast and REAL ale!..(Like my recent 70 grolsch bottles full of 14%+Abv...

Am afraid you are wrong..didn't you read ANY of my previous post?.....the yeast i harvested from the O'Hanlons bottle conditioned beer was THREE years old! and was the SAME yeast that was used to ferment it from start to finish!..I RANG THEM UP TO CLARIFY THAT VERY POINT and i made that POINT...

There are MANY schools of thought on harvesting yeast!....some have this weird idea that yeast somehow gets stressed out after fermenting a heavy strong alcohol brew so they suggest taking the yeast from the fresh Krausen or that they think this yeast is somehow more VIABLE???....I say that's...

I will be bottling using the yeast still in suspension from the fermenter...i will prob use golden syrup and use a medicine syringe to add about 15ml in each bottle..... I have never used either yeast before so its hard to compare flavour profiles when mixed but this beer does have quite a...

Quick update today (15/6/13)......beer is still very slowly fermenting! I took the dry hop bag out two days ago (after 10 days) and took a Gravity reading at the same time which was 1.012-1.015 ....yeast activity is extremely slow now...another week and am going to bottle!....... ..i had a...

Just a quick update...i decided to lower my OG and expectations!....so my OG was 1.125.....I decided to Use Amber Malt Extract Cedarex syrup and crystal malt mix seeing as i have used this combonation before with great success... Brewing 8 galls! I used 4 different hops 100grams of...

I have noticed that crushed grain slightly looses some of its flavour and other 'freshly crushed' qualities after 6mths or so... I have also noticed that wheat Flour used in home baking looses its freshness after about 6-12mths too...yes its still usable and wont effect the home baking that...

Cheers guys for the replies...i think all the suggestions are good and if am honest i should conduct a few smaller tests..anyway am going to see what happens using just the O'Hanlons and the white lab yeast to see how they perform together on an 8 gall batch. I agree the Belgian Chimmay strain...

Yeh though i pretty well agree 100% with you there based on hypothetical assumptions, am really wondering if anyone has done anything like this or maybe has their own favourite mixed strain of yeasts they know is working for them and exhibits all the qualities from those strains used in such...

Ok my NEXT brew i want to make a really strong Barley wine...malty with a good hop bitterness and some American hops for Aroma...a strong American style Barley wine i suppose...around 12-14% Abv...and bottle conditioned! I already have a half gallon yeast cake in the fridge from my previous...

Smells fresh and fruity...not tatsed the sample yet.. Well i rang O'Hanlons today and spoke to a lovely and knowledgeable lady... I asked if the conditioning yeast is the same as the primary and she assured me it is....they had a special strain they developed with the help of one of the yeast...

Technically you are correct, some lager yeasts especially of the group 'Saccharomyces pastorianus' have demonstrated a slight ability to metabolise maltodextrin. But for all intents and purposes and as far a the average home-brewer is concerned we can assume Maltodextrin in definitely NON...

Well its really starting to bubble now...what ever yeast it is..sitting for 3 years in a bottle at 12.9% Abv hasn't weakened it!....i am wondering now if it is the same yeast that was used to brew the beer or just some conditioning yeast, maybe even a champaign yeast???....I doubt pitching any...