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Ooh, I just remembered something I forgot to add to my previous post: Regardless of whether I: Leave behind the crud in the kettle, collect it, let it settle in a bottle and top up the FV with the remaining clear wort..... OR Just transfer everything to the FV..... I'm seeing zero...

Like @marshbrewer I've tried it, I'm interested. I've fermented a couple of Hefeweizen's open with WY3068 - unfortunately the second one I left open too long and it oxidised, losing the balance of flavours. More recently I fermented a porter open with WY1968 - it was good though I don't have...

I don't use nutrient as a rule - occasionally a pinch of bread yeast when I'm boiling DME to make a starter and only very rarely then. I can't categorically say it's not to do with nutrients but do take a look at that link - Siebert et al suggest it's something to do with nucleation sites...

When I started brewing I used to dump the lot into the FV because I knew no better. Fairly early on I switched to letting the crud settle out before syphoning only the clear wort to the FV (I think the original reason I made this switch was because I got into harvesting yeast). This got easier...

@The Baron I can add some thoughts based on my own experience with pH: - Ultimately I think ones subjective perception of the finished beer is what matters most, overriding anything objective that you can measure (e.g. SG, pH, temperature), i.e. if it tastes right it is right. - I think we...

AG#136 "Human Alert!" American Wheat Beer I enjoyed the previous incarnation of this so I decided to make another one incorporating a few ideas from a superb Belgian Witbier I had recently in Finland, incorporating US hops and a bit of citric acid late in the boil adding a bit of tartness and a...

AG#135 "Mustang" American Amber Ale One of my favourite beers. US-05 is my go-to yeast for this (wasn't keen on LVIPA when I've tried it before) but I'm trying MJ M36 this time to see what impact it has. 15L tap water, 3.75ml Lactic Acid 80%, 2g CaCl, half a Campden tablet, giving: Calcium 156...

AG#134 "Podium" IPA Almost 2 years since I last brewed this, supposedly my house IPA. 15L tap water, 5ml Lactic Acid 80%, 2g CaCl, half a Campden tablet, giving: Calcium 156 Chloride 102 Sulfate 41 Alkalinity 103 1000g Bohemian Pilsner Malt 500g Vienna Malt 250g Munich Malt 250g Carapils...

Not a style you come across much, but having just had my own American Wheat Beer judged in the May American Pale Ales comp I couldn't not try this local one in a bar in northern Finland, and it's very acceptable 👍🍻

Fantastic news! 😁 Recipe here Congrats to @Caramel Ox and @nidge 👏 👏 👏 Many thanks to @pilgrimhudd for judging 👍🍻

Just had a peek at the recipe for this - I swear you're just making up the names of hops now just to see if anyone's paying attention 🧐

Assuming you haven't moved in the last few years I've still got it somewhere 👍

I've got an American Wheat Beer I can send if you're happy that fits the theme?

Yep, could be - the sludge certainly includes some green hop matter! Moving to kegs and closed transfers has helped massively preserving hoppiness, it's just bottling where it degrades faster. But I agree, if I can get to a point where I'm consistently happier with the level of hoppiness it'll...

A few rambling thoughts and comments on this topic, and other posts so far in the thread: I have mash hopped but only a couple of times just for fun and I didn't note anything outstanding in the results. The recent Brew Strong podcast with Scott Janish was interesting - they mentioned that...

Yes and yes. Well, in fairness, some folks double dry hop at different stages so I suppose you could also dry hop, but for me that would be overkill. For me I like that it means you don't have to open up the FV, reducing oxygen exposure. I've tried dry hopping at yeast pitch but never found...

AG#133 "Call Of Fruity" American Pale Ale Re-brew (and re-name) of AG#124 which was probably my best ever hoppy beer by miles. Two changes this time: - Firstly I made sure I had some kettle finings on hand! - Second I'm switching the dry hop to a dip hop. 15L tap water, 5ml Lactic Acid 80%, 2g...

AG#132 "Human Alert!" American Wheat Beer When you have Hefeweizen ingredients but just aren't quite feeling a Hefeweizen. 15L tap water, 5.0ml Lactic Acid 80%, 2.0g CaCl, half a Campden tablet, giving: Calcium 156 Chloride 102 Sulfate 41 Alkalinity 103 1000g Wheat Malt 1000g Weyermann...

I tried Imperial Pub once before in a Porter but despite making a starter it didn't go too well. Might be persuaded to try again sometime but my LHBS doesn't stock it (only wyeast liquid yeasts now they've stopped stocking White Labs) so it would mean a special order from The Malt Miller 🫤...

BB 01/03/2025 - I probably bought it around the start of March this year, brought it home and put it in the fridge, so I'd assume that BB date is 1 year from manufacture. So pretty fresh I should think.