Recent content by Davvy

The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. Davvy

    Birra moretti clone

    My current lager recipe is in my opinion a long way towards Birra Moretti, in that the Lager yeast I use is AEB Fermolager W Yeast (Made in Italy). I am only taking a guess that this is the same strain that they use as it is made in Italy and supplies commercial breweries as well as home brew...
  2. Davvy

    Opinions: Do you leave your whole hops in the fermenter?

    I am also a BIAB brewer, and have done a few with hops left in through the ferment....but recently not had overly sharp or bitter beer unless I intended it. I would suggest a couple of things.... 1. Add a % of acid malt to your recipe, 3-4% is my normal for pale beers ; this will lower your Ph...
  3. Davvy

    Under pitched yeast. Do I need to correct?

    Yes ...agree with MashBag, CML Clipper works fine for me at similar Original gravity's and volumes.....It is a cracking yeast. !
  4. Davvy

    Ascorbic Acid

    Yep... I have had the same issues with loss of hop aroma / flavour when I dry-hop any pale ales. Yes I have switched to adding ascorbic acid (circa 5-6g per 15 litres of beer to bottle). Has it helped, (?) : possibly by extending the fresh hoppy flavour for an extra week or two. But within a...
  5. Davvy

    Undercarbed All Grain - can it be fixed?

    It's a bit of a difficult one, as if you re-opened each bottle, then added something (like SO-5 yeast to re start) to them, presumably by adding to the whole batch, then you may influence the flavour of the beer....oxidation, sourness, etc, etc. It would be my thoughts that consider this one...
  6. Davvy

    Saaz (or noble hops) hopping schedule

    Hello, I too have had similar thoughts over the years regarding Noble hops and how to give the depth that commercial German or Czech Lagers and beers give. Yes, listening to the many and varied opinions on the internet can lead to many proverbial "blind alleys" or "Cul-de-sac's" !! My thoughts...
  7. Davvy

    Help please with bottle bombs.

    I have also found that CML Saison will keep going, producing more gas in the bottle than the expected priming amount ..... The comments on venting are on the right track. Refrigerate as low as possible in temperature. (Use a thermometer to check your 'fridge temp.) and if you can achieve 2-4...
  8. Davvy

    How long to leave in a warm area

    Priming is a bit of a dark art, where sometimes your beer will prime relatively quickly and other times slowly. The variables include your priming area temperature, versus original fermentation yeast type, versus amount of yeast left in each bottle, and priming sugar amount....& there are...
  9. Davvy

    Beginner experimentation

    As a basic model for experimentation the "nicks90" method is completely sound ! gives you five results from 2 hops and 2 yeasts. (plus your control). As for the yeast ; dry, 10g easily accessible / widely used would be my first goal, so Safale US-05 & Lallemand Nottingham would be my advice...
  10. Davvy

    Beginner experimentation

    Hello, As Mashbag says allgrain is excellent for multiple experimentations, a brew in the bag setup is relatively inexpensive. (I am an electric / BIAB brewer). As for suppliers : Crossmyloof, geterbrewed, thehomebrewcompany are my go to's as I also live in the back of beyond and a trip to...
  11. Davvy

    Italian Lager

    I had a go at a pilsner recently using Italian made AEB yeast (Fermolager) , hopped only in the boil with trad. German hops, and it turned out suspiciously like Birra Moretti. Get-er Brewed sell AEB yeasts.....
  12. Davvy

    Huge head on latest brew

    As with other people's responses, I would check your sugar amount for priming...there are some good online calculators for batch priming if that is your usual method ? You say that you keep the bottles in the refrigerator before drinking....I would check that your fridge is between 2-5 deg...
  13. Davvy

    Hello From South West Scotland

    And belated salutations from "The Clayhole" !
  14. Davvy

    Ambient brewing and conditioning : Scottish Summer

    Welcome to the obscure Scottish brewing method called "Airing-Cupboard brewing" !! For myself, temperature control is usually a best practice guideline rather than a hard and fast rule.... Can I suggest basing your brew around an ale yeast that is resistant to these kind of conditions ...
  15. Davvy

    What should I brew this weekend?

    Like most of my brews, they are "What if" types ....Crossmyloof fits that bill superbly, as they have such an extensive ant proven range.... Go for a Pseudo-lager... I have Just done one with CML Clipper and basic ingredients pale malt / munich / acid malt....Hopefully a summer session light...
Back
Top