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Aye, it's a thing, and an interesting one at that. This makes for entertaining reading if you're into beta-glucans ;) http://blog.brewingwithbriess.com/cold-extraction-of-malt-components-and-their-use-in-brewing-applications/ Obviously it's not really relevant to kit brewing but it's...

S Sorry to quote a week old post but I completely agree. This is a very good yeast for many reasons, including consistently across wide temperature ranges, clarity, and the ability to massively underpitch, but I do get a lot of white wine notes from it and these tangy qualities seem to shred...

I would be uncomfortable having standing or unevaporated Chemsan in them for two reasons 1. if Chemsan does go off and lose effectiveness over time then the moisture might encourage baddies to grow 2. I find that Chemsan attacks plastic. The last time I bottled, I left my plastic bottle tree...

I hope you get as much hop as possible! Sounds like a delicious recipe. If it's a little light on hoppiness then yeah I would recommend pushing all the late hop to DH next time. Good luck with the brew day!

OK so this beer turned out delicious but not in the way I intended. For starters, it really kicked out a sulphurous rubbery pong at bottling, which was a little off-putting. The 'hot' beer was worse for this than the uncontrolled version. That cleared up in the bottle - it was probably...

Freezer eh, that is dedicated! I don't have the room, sadly. Spare freezer space is for hops and yeast I would prefer lots of 5kg bags (apart from the plastic waste) but I ended up being shipped entire 25kg sacks. The problematic sack went in in the end (so to speak...) - I gave up and left it...

I recently got two 25kg bags of malt from the Malt Miller. I bought two of these to store it in (on the advice of someone on this thread I believe): https://www.bluestarpackaging.co.uk/60l-litre-ltr-open-top-plastic-storage-drum-barrel-keg-with-lid-2298-p.asp The drums look great, and the...

Deleted, found the right page, sorry!

I'm sure it's been said a million times before but if you have even the most horrible crusted on matter in your bottles you can very likely get it out with hot oxyclean. 1/2tsp in hot tap water, leave it for an hour, stick your thumb over the end, give it a really good shake, rinse well, you're...

Agree with this, and I buried my water supply to my shed at the required 750mm to be below the frost line. Where it comes in and out of the ground it is armaflexed for insulation. However, I assume it would be OK not to bury a food safe plastic pipe as long as there are taps so are able to...

Yeah see above if you mean Lallemand Voss. It's a really soft acetic quality but it is there. It might just be the Voss finishing out on the acidic side. Might be worth playing around with water chemistry to get the maltiness up to balance it out.

My water is quite hard but not so bad that I can't make a pale beer with CRS without putting too many unwanted salts in it, so I tend to just do that. I could be luckier with my local water but at least I get a decent sulphate to chloride ratio (I think anyway! 27:27 ppm before any treatment)...

I've said this before but I definitely get a soft citrusy vinegar tang with pretty much everything I brew with Lallemand Voss. It's not unpleasant at all, a little bit like bitter marmalade, but it jars with anything that is supposed to have a malty backbone. I wonder if it's worth bringing up...

Nice one, many thanks

That's bizarre - I only ever get those flavours/odours from finished, oxidised beer. Definitely sounds like something wrong with the yeast - maybe a stuck fermentation and subsequent oxidation, because presumably you aerated the yeast and the oxygen is not being consumed by the yeast? Mid-post...

I was going to post.... pretty much exactly this. This book is essential reading for anyone interested in beer, cultural history and ethnography. It also goes into great detail about kveik's (and to a lesser extent, by comparison, saison's) place in the yeast family tree. But really quickly...

Hi Steve, That's brilliant, thank you. It's the final missing bit of the jigsaw for me. Your calculation for calcium didn't seem quite right and then I noticed that my hardness as CaCO3 is 287 not 223 - 223 was the Alkalinity as CaCO3. 287/223 x 84.4 = ..... 108.6 which is near enough exactly...

Hey all, I feel that I am now in the intermediate range when it comes to understanding water chemistry and its effect on fermentation and the finished beer. This is in large part due to this extremely heplful thread, so thanks! There is one glaring hole in my understanding though that I just...

Ah nice, I'll keep a beady eye out :) cheers

What is that, Foxy? I have been looking for something similar myself. Cheers.