Search results

Even with that yeast settled out there will still be a sizable population of them in suspension working away so you should be fine.

60 mins at 70c should be fine, I've done similar mashes before when wanting a higher FG. The mash runs faster at hotter temps, I don't really ever go past an hour but if I did it would be when I'm down at 63-64c. There's no reason your efficiency would suffer from a high mash as you'll still...

I wasn't intended to do so but all my beer in 2019 were brewed with kveik, mostly Voss, a couple with Saure and Hornindal, they make good beers, my experience was with farmhouse strains not commercial isolates. My strain of Voss developed an issue where it would have a slow secondary...

Pre-boil volume and gravity will give you a mash/lauter efficiency, fermenter volume and gravity gives you brewhouse efficiency with the difference being the wort lost to kettle dead volume. The maths never really works out quite right for me but it's mostly down to the fact that wort expands...

You've got off to a good start! I'm adding 15L of Imperial Stout 3110.5 L Total

@jonnyjarman Just in case, you're not using a refractometer are you? This beer only hit 40% apparent attenuation or 46% if you account for the lactose, I'd imagine that it should still taste really sweet and weird. Also you could have mashed at 70c the whole time and it wouldn't have caused that...

Just found this thread as I never used to visit the foodie sub-forum until the sourdough thread caught my eye. I've upped my offshore game, got an aeropress as its easier to clean than a french press, love them, used the last one at home so much we scoured the inside of it with coffee and it...

Finally bottled by oud bruin and golden sours from late 2018, turns our my caution of their high FGs was deserved as after adding some sugar to get them back to a predictable base CO2 they'd both attenuated more. From memory the oud bruin was at 1.008 and was bottled at 1.006, the golden went...

Finally got back brewing after my partigyle in October, another non-standard one with a reiterated mash. 5.3 kg pale malt 400g roasted rye 400g chocolate malt 300g medium crystal 300g Simpsons DRC 500g "Black Invert" Split this in half, first mash at 67c for a hour then sparged up to pre-boil...

Starter has begun! Rye flour and water mixed and sitting in a jar on the kitchen counter.

Interesting, in that case adding extra yeast is unlikely to do much as it's not got much more attenuation to play with and there's not really any food left for it to get a stable population going. Right so a 0.5 IBU/OG ratio, that will be on the sweeter/maltier side of things, and I've often...

I did a bock a while back and did 30 min at 63c and 30 min at 72c and 10 min at 75c, when I played about in the software it attenuated the same as if I'd done a single rest at 67.5c. Lower temperature mashes convert slower, so you could try swapping it to 45 min at 63c and 30 min at 68c or...

Yeah, no issue, if you didn't remove the airlock then you must be priming in the bottle rather than batch priming?

I used Wyeast 2308 a few times last year, as An Ankou says, it's not the best attenuator, especially when I was pairing it with large percentages of munich malt. Having said that I've not noticed any of the beers as being sweet. I made an amber lager, pilsner and a maibock (should be ready to...

I'm another vote for leaving it in the hands of the yeast and enjoying what you get, going to be drier than expected but you probably won't be able to tell and should be a good pint.

I was thinking the same about butteries and bridies; I guess morning roll is accurate for the north east, at least in the shops. I say roll or bun fairly interchangeably; tend to make buns but eat bacon rolls.

A lower boiling point would affect things to a reasonable degree as temperature affects the chemical reactions involved. For things like tea and coffee you need temperature to extract the soluble material, if the water is too cold then the components extracted change and you get a naff cuppa. If...

I made a pretty nice one with 100% Minch lager malt to 1.051, then threw the 125g of Styrian Goldings I wanted to used up at it, it was 75g at 60 mins, 11g at 15 min, 16g at 10 min and 23g at 5 min in a 23L batch for a nice round 40 IBU. Fermented with WY 2308 Munich Lager. I was really...

Great thread, my wife had a good culture going a few years ago but neglect turned it acetic and the bread wasn't so nice anymore. She ran out of yeast a few months ago and didn't realise so we used the remaining Wyeast 3726 that I was done using and now have an almost sour culture living in the...

It's still a lager. You can fall into a rabbit hole of nitty gritty when it comes to the lagering process but one thing I read was that during the process you are slowly precipitating out stuff when then settles. If you lager then bottle this matter is left behind, if you lager after bottling...