Recent content by TomFromEnfield

Just to follow up in case this helps anyone else. I did pitch another packed of Belle Saison, I did that straight into the fermenter without building a starter. Nothing happened and the gravity didn't shift. So I boiled a little sugar in water, cooled that and added it to the fermenter to check...

It tastes fine currently so I'm very willing to drink it! Just a little concerned about over-carbonation if I bottle now. I'm wondering whether to wait to bottle and if so for how long. I'll bleach the FV and anything else it touches once I've got it out of there.

I finally got my first infection!! All-grain IPA brewed 10/05/2020 Original gravity 1.075 Current gravity 1.019 Crossmyloof US Pale Ale yeast (attenuation 72-82%) fermented around 19C. So I dry-hopped this yesterday opened the fermenter and found a thin white pellicle across the top. The white...

Thanks for the input. I've added some additional yeast.

I just realised that's 1.006 once the temperature is taken into account. It still appears to be coming down though.

Thanks for the responses. I was worried the alcohol might affect them at at lower temperature but the gravity has dropped right down to 1.000 so I think I'm okay. This was right at the end of the primary so hopefully I've gotten away with it, they only need enough vitality to go a little further...

I've messed up! I had a saison fermenting that came down to 1.013. I thought that was a little high but it was at the lower limit of the attenuation for that particular brand of yeast. I wanted it a little drier though so pitched some Belle Saison into it and had it at 30 degrees. Things were...

Cheers, I'll give the frozen cranberries a go.

Hi Brew Wizards I want to brew a cranberry saison so I've been looking at different options for the cranberries. I've been looking at dried cranberries online but I'm worried that a lot of them say they're dosed with sunflower oil to prevent clumping. How worried do I need to be about the oil...

Hi Anjou Thanks for this. This was also an Oatmeal stout. I haven't got the exact recipe at hand but it was base Maris Otter, Oats and wheat in equal measure and some crystal.

Cheers Terry that's useful. I was assuming the temperature had a greater affect on the amount of dissolved CO2.

Hi All I've got some bottles of stout that I bottled a couple of weeks ago using table sugar, they were bottled to 2.3 volumes of CO2 with boiled sugar added directly to the bottling bucket. Since bottling they've been stored at room temperature (about 20c). I opened a couple yesterday (at...

Thanks for all the input. I think my cleaning and sanitisation is pretty good so I'll not lose any sleep over the sourdough.

Hi Steve, much appreciated. I headed to Google off the back of your comment and it looks like Lactobacillus plantarum, and Lactobacillus brevis can thrive in both.

Hi I've just bottled up a batch of Saison and whilst doing so noticed my sourdough starter was sat there on top of the fridge. This got me wondering if the yeast/bacteria present in the sourdough might be a potential infection hazard to the beer I was bottling. Does anyone know if the...