just used US. 05 from 1 packet.....[.0.9litre first then kicked up one more 0.9 starter]...... made a 1.8 litre starter for my last 6% red ale..... look after your yeast and they will look after you.
Is anyone designing and brewing a Xmas ale..... Maybe a little late....but its the thought that counts....
Just made a German spiced apple pudding could l use this mix.......????? Apples...sweet Cinnamon.... Sugar white and dark brown... Lovely......☺
Hi , have just seen his main thread....its sound like better FG checks would be needed for the next big beer ...yeast is key to all great strong Ales...
Always use good O2 over around 8% ABV......works for most in the trade.
Oh....did you mash quite high?....also bigger beers need the right amount of yeast and sometimes using pure good quality oxygen is needed for a healthy ferment.
Some Belgium yeast is under pitched to highlight certain favour, s.
As for what to do.... You could let it bottle condion ....the...
Check out Fuggles bottle shop in Tunbridge Wells ...see the website for details of there beers ...
They stock most the the big names from the UK and Belgium.....
The take out beer is purged before package for you too.....a new one for me....
New Xmas stock just in before December!!!! From...
I,m sure Hazelwood will come back to you....but a mash out at around 76/77 deg is designed to do two things...
1. To Denature enzymes.
2. To warm up the wort ( thick sugars) to help you with running off the wort.
Sounds good.... I do both ....if l,m too lazy l try a all grain malt miller kit ...
But this month's order was a designed FE Stout 7.1 abv.
The sold out malt miller kit ingredients looks good......😊
Mash temp ....67 or 68...for you're ESB.
As yeast is the key ...which did you try
I am going for a sweet For Extra Stout soon 7.1%......with Scottish yeast.....with a high finish ...69 mash temp.
Should be nice for cold winter nights.
Which winter style are you going for?.
If you need this yeast l will be banking it in a 50 ml...