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I'm thinking of brewing a Vienna style lager (Elliot Ness) and will most likely go down the more conventional route of lager yeast and conditioning etc, however, what would be the difference in end taste if I brewed it with an ale yeast as safle US-O5...any thoughts? :wha:

Welcome back :cheers: I've done the Diablo, and I must say it is the finest kit beer that I brewed.It is keeping solid to the brew style and it is drinkable at 3 months post-bottling, however, I had left some past the year mark and they were as good as my AG version of this (be it at only 6...

We'll see.....but knowing my luck anything's a plus :grin:

Cheers any way Marc. The brew's doing nicely at the moment and farting away like the missus at a higher temperature to squeeze out additional flavour profile :D :thumb:

That's where I'm co**ing up - my grains are stored in a very cold storage area.Cheers for that Dunfie :thumb: Anyone got a take on my missing litres of water/mash that will not process through my filter?

Just finished a brewday on a Hefe weissbier concoction with a tweak.This is my third AG brew and unbelievebly my mash temp is still crashing straight from strike (which I've risen to 88c!); I think it's to do with the size of my 52 litre masher - I'll try the old rinsing the teapot with warm...

That's still good going, and also it must be remembered that most yeasts only become damaged after 48 degrees centigrade - fine for most things exept for lager.I doubt that any of the fermenters will go anywhere close to this at this time of year....Bargain! :thumb:

The maltmiller is good for hops, and Hop and Grape are good for exact grain quantities and all other stuffs in general....bearing in mind I'm a tight git! :lol:

Another simple but effective method is to have a plastic bottle for one (or two) of your beer bottles, and it will tell you the degrees of carbonation by either squeezing it or by gripping the bottle by the cap and flicking the bottle with your finger - the higher the "ping" tone the more...

Thanks for the varied answers...interesting stuff! :thumb: Evanvine - So that translates as a 15% loss due to evaporation; I think I'll be doing this instead of my usual 10% when entering the online calculation next time as I suspect that I've been coming slightly short upon my finished...

Hi, What should the difference in gravity be between pre-boil and boiled wort, as I did not observe this during my first two efforts? I thought this might allow me to stretch a bit more liquer from the mash (if there is a magic ballpark figure as a guide) :hmm: .

The laugh's on me, as I discovered whilst I was bottling that I'd lost three litres from moving to secondary and then to Bottling bucket. I assume my loss has also come from prolonged fermentation time within a warm environment due to evaporation :roll:. Oh well..you live and learn!

I turned out an AG Duvel type beer and it fermented for three weeks (!) using a brewferm Abbey yeast clone and the reading I've taken brings it to 10.1% alc (before I place it in the bottling bucket)! When I've hit all my target gravities prior to fermentation,and used a yeast that I thought...

I must admit that all my operation is in the wooden shed outside, and I didn't have any issues with the beers I'd stored outside :cheers: :thumb:

Great stuff if you're feeling a bit flat :rofl: If and when I come across this beer again I will be taking a closer look at it and continuing this string....that is if I can remember where Aldi is! :whistle:

Many thanks for the replies, especially the last one, as it clarifies the issue for me, and in the case of my next brew (white chimay) I will be conditioning as it's going to be one for occassional supping. :thumb: What's the take on maturing a beer before drinking (Strong ales especially)- is...

You are right about the name,but I seem to recall a pilsner type quality and I think that Aldi sold it. Doesn't say much about my taste buds...but then again it could be my memory :lol:

So the production of a big ale like Duvel does not require any cold conditioning and it does not make a difference to the finished taste? Forgive me, but I am new to all grain and was under the impression that it was a well used practice by some on this forum. :wha:

But some ales do need this treatment - take Duvel for instance, it is cooled for 2-4c for 5 weeks after secondary before being bottle conditioned :hmm:

Can anyone enlighhten me whether a Chimay white clone needs to be batch cold conditioned or just treated as other brews, as I can't see any specific info on this recipe and I will be using an abbey style yeast.