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  1. Stuart Wilson

    Lager Conditioning

    I did my first lager last year.....no proper temperature control. Ferment in the back kitchen which is "pretty chilly" (technical description of temperature) in the winter, then transfer to plastic carboys which went into the unheated garage for about 5 weeks. It turned out fine....friends said...
  2. Stuart Wilson

    Taking advantage of cold weather

    This is all very interesting.....but I can't control temperature at all so have to work with what the british climate gives me. This advice may be well intended....but it is pointless because I am stuck with whatever temperature the back kitchen ends up at. If we have a heatwave next week the...
  3. Stuart Wilson

    Taking advantage of cold weather

    Now bubbling away nicely at 14 degrees....
  4. Stuart Wilson

    Taking advantage of cold weather

    That's just what temp it ends up in my bsvk itchen....no temp control so under normal circs it would be a lot higher! It's atually couple of degrees colder but yeast is keeping temp at 17......
  5. Stuart Wilson

    Taking advantage of cold weather

    Two batches of lager....czech pilsner and vienna lager. Using mangrove Jack's bohemian lager yeast (M84). Temp in back kitchen seems perfect.....both fermenting like fury for first 3 - 4 days but calming g down now. Plan to shift to garage (totally unheated) after 10 days and just leave there...
  6. Stuart Wilson

    Bottle colour

    Yeast makes a difference too....I made a czech style pilsner last year ..... cant remember the yeast I used but settled out really loosely. You had to be careful even moving the bottle.....almost had to plan your drinking. Set the bottles out really carefully and let them stand for a while in...
  7. Stuart Wilson

    Bottle colour

    I have been using brown bottles, but recently acquired a few clear ones. I found that there were much better. Much easier to fill as you can see the level of beer in the bottle so clearly. Easier to pour as you can see what the sediment is doing. Easier to see how the beer is clearing with time...
  8. Stuart Wilson

    Just bottled..

    Not sure how to describe taste.....but I dontike it!! My plan was to put it in garage and forget about it for a few months. May improve with time. I think most people have a couple of crates of homebrew projects that went wrong!!
  9. Stuart Wilson

    Just bottled..

    Well.....just tried a bottle, and results were very surprising and very disappointing! Beautiful clarity, perfect carbonation...looked wonderful. However, a very strange after taste....almost bitter. Thinking about it....the taste is there in at least some batches of honey, but its masked by the...
  10. Stuart Wilson

    Just bottled..

    It had sat for a couple of weeks with absolutely no activity. Was a bit surprised it hadnt come right down......maybe something to do with honey?? Pure apple cider is usually at just below 1 by this time.
  11. Stuart Wilson

    Just bottled..

    Honey and apple cider. OG 1.07, FG 1.05 so 95% attenuation and 8.9% alcohol!
  12. Stuart Wilson

    MJ Liberty Bell yeast

    This is my got to yeast too....ferments fast and very vigorously! I usually get pretty close to 70% attenuation. Last few brews I've used MJ American Strong Ale yeast which I find even faster....also seems to attenuate a bit more ....80%. Next brew I plan to try MJ lager yeast with bohemian...
  13. Stuart Wilson

    Another first...dry hopping

    .....Actually just drinking a bottle now....11 days since I first sampled it. Its spent that time in an unheated garage......clarity and taste really has gone up several notches. Must make more of this.......
  14. Stuart Wilson

    Another first...dry hopping

    I siphoned into a bottling bucket, added gelatine and priming sugar l, gave it a good sir and then bottled. It was pretty cloudy at first, but cleared really well after a week.
  15. Stuart Wilson

    Apple juice extraction efficiency, & methods.

    A few years ago I splashed out and bought a proper power scatter. Before that I used a food processor, and preparing a batch of cider took all day.....8 in the morning until 5 at night. My juice extraction efficiency was about 45% by weight. With the scratter the whole process takes a couple of...
  16. Stuart Wilson

    Not beer but....

    First batch of cider bottled. OG of juice was 1.05 ... fermented right down to 1.00. Cider always does this....only fermentable sugars in apples. Got a second smaller batch which was souped up with 3lb of honey. OG 1.072!
  17. Stuart Wilson

    Using liquid pectin as a fining agent?

    "Brülosophy | They Who Drink Beer Will Think Beer" Brülosophy I would contact this guy....as you can see from his web site, he often does exactly the sort of thing you suggest.
  18. Stuart Wilson

    Another first...dry hopping

    I used hop peĺlets and tied a fine mesh over the end of the syphon. I actually used material from one of reusable fruit bags you can get for 30p in Tesco. Had no problem with bits. It was very cloudy when I bottled it.....added gelatine as a clearing agent not expecting it to work very well...
  19. Stuart Wilson

    Another first...dry hopping

    DPale ale with citra hops.....done a similar brew before, but this time I tried dry hoping with more citra hops just as fermentation was slowing down. Great success....pleased!
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