Search results

Is this fermenting? Or am I still at a lag stage? On day 3 it looks like I have a healthy krausen, but no airlock activity. Doesn't look particularly turbid in there but I can see some bubbles rising through the FV. Using WHC Labs LAX yeast at about 17°C.

Juat a heads up. Any used Chemipro San 'no rinse' sanitizer? At least I assumed it was no rinse. Had quite a string iodine smell and left an aftertaste in the beer. This was either just from foam from the FV or Keg. Ruined a couple of batches. Did similar quantities to Star San/Chem San

I made an IPA which after a week conditioning in the keg is really bitter. IBUs were coming out at 56, OG 1.058, FG 1.011. In Brewfather. Basically had a CTZ/Chinook mix of .5oz at 60m, 2oz at 15m and 2oz at flameout. Whats a good option based on experience? - condition for X months - get used...

Going to try a White/Golden Stout. Looks like the idea is a Golden Ale base recipe then some roast character as a dry hop. If anyone could give some feedback on the below recipe that would be really appreciated: 78% Maris otter 15% Flaked barley 5% Flaked oats 2% Caramunich EKG @ 60m 28 IBU...

I saved the yeastcake from a Kölsch. Just wondering has anyone used WYeast 1007 for an IPA? I would normally use US-05 which is pretty characteeless. So guessing some slight fruityness from 1007 would be okay?

I do 5L batches BIAB with full water so work out what water profile I want for that volume (typically 8L). When I boil down to 5L is the water profile the same (locked in) or reduced e.g. does Calcium or Magnesium get evaporated off. Guessing it's locked in as haven't seen any apps that account...

I have two jars of WY1007 slurry from a couple of 5L batches of Kolsch (don't have a 10L fermentor). This was almost all of the yeast cake. See pic below. Going to repitch in an Altbier. What's a typical pitch rate. Will 1 jar be okay for a 10L batch? The slurry would be about a week old at...

Looking for some potential feedback on how to make an average tasting Munich Helles taste better next time around - the taste is a little fruity, not at all crisp with a slightly off after taste (minerally) - I'd be happy with some slight yeast character but crisp! Wondering if this my Oxford...

I saved 75ml (3/5) of a packet of WYeast 1469 after brewing a bitter 2 weeks ago, it's been kept in a jar in the fridge.Only did a 2 gallon batch so used 50ml (2/5). Hit an FG of 1.011. Now I'm doing a 1 gallon batch of brown ale with an OG of 1.045. In the morning should I use 25ml (1/5) or...

Doing my first pressure ferment (Munich Helles with W-34/70) at room temp (20°C) and 10 PSI in a 5L keg. I don't have any control over fermentation temps so hoping I can make a lager all year round and not worry about the ambient temperature of my garage in the winter. How long can I expect...

Can anyone recommend a temp data logger? Going to be brewing a Kölsch then a Lager in the garage when things cool down and would like to keep an eye on internal temps. Planning on throwing it into the fermentor (looks food grade? polypropylene and EPDM). I can't really afford a tilt hydrometer...

I've had a string of bad luck brewing, I'm hoping this is due to the summer temps using s-04 and US-05 (I don't have any temperature control), but getting back to basics, avoiding very fruity hops and brewing a very simple recipe with: 100% BestMalz Pale Ale Malt Fuggles at 60 (30 IBU), 15 (6...

Anyone have advice for the John Bull IPA beer kit? Specifically for: - use the yeast provided or switch it? - I've used beer enhancer instead of sugar, good move? - what would be a good dry hop option? Or do you think it's not needed. Any tips would be welcome. Brewed a 10l batch.

Made a 1g batch Flanders red style ale using the roselare blend yeast back in January 2021. Tasted after 3 months (gravity had dropped to 1.004 and had a nice acidity) then a pelicle formed - it's looking more white ropey lava now... Is this looking okay do you think? Sorry for the terrible...

Would be interested to know peoples experience with the MJ's Kveik Yeast. I don't have temperature control during fermentation and think the s-04 and US-05 brews I did recently were getting up to 25/26°C. Really didn't like brews made with s-04 and US-05 above ~22°C is this to be expected...

I've recently made a couple of IPAs and PAs and had an upfront paracetamol like upfront taste to the beer. I'm wondering if I'm hopping too heavy for my 20min and 0mim additions (only other addition at 60min). Been going with 6g at both 20min and 0min, about 1oz equivalent for a 20l batch. Used...

Can anyone recommend a UK lab for getting my water tested.

Anyone know a good English pale ale recipe? Found a few threads online and came up with something but would be great to get some feedback. I'm still pretty unsure with how to get flavour and aroma right with the late hop editions: Very loosely based on a Loweswater Gold recipe I found: 5L...

Pitched the wrong yeast for a Vienna style Lager. Used Fermentis Safale S-33 instead of Saflager S-23. Fermenting at room temps instead now. Seemed to finish out in approx. 30 hrs (haven't checked gravity yet). Anyone know what I might expect from this? Could this be a reasonable Ale? Recipe: -...