I've stayed away from buying liquid yeasts, as getting a packet of dried yeast always seemed far easier than piddling around with making starters, using conical flasks and alchemy.
But I'm now trying to make a few beers using GEB's new saveable custom kit builder (finally!) and the beers I'm...
Jealous!
I looked into building one of these, but I need far more garden first!
Strange this topic came up. I made my first sourdough loaves with additions today.
Left is chilli and cheese, right is olive.
Hello, yes I did. The temperature was running at 69 when the robobrew said 71, so I now just pitch it a couple of degrees hotter.
I've never tested the pH - I thought that was an 'advanced' thing?
It may all be inconsequential now - I checked the gravity yesterday and it was 1.018. Patience...
Can you set out your day in more detail to account for the 8 hours?
I have an all in one system, but my brew day is about 5 hours and I'm working on getting it down to 4:
- Prep strike water the night before.
- put elements on before breakfast
- mash for an hour
- sparge 20 mins
- boil an...
I'm brewing *pretty much* the Kernel Brewery's India Export Porter from 'Craft Brew' for the second time.
First time I used s04 yeast and carafa II in place of black malt, as I didn't have any. I didn't recirculate the mash, and ended with an OG of 1.042, instead of the intended 1.060. Fg was...
20 degrees temp controlled. They got to the point where there was a little bit of squeeze in the bottles and decided that was enough. Reckon they'd have done any more?
Shared a 72oz steak with friends once. Ordered it medium rare, but it turned up almost 2 inches thick. Outside wonderfully seasoned, but the middle was just a chunk of almost raw, unseasoned beef. Not sure anyone could eat 100oz of that.