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Too low? That's very interesting because I've generally found them to carb too high generally except for styles of beer that are typically high-carbed, like a saison for example. But for my bitters though - way too fizzy. Perhaps not all carb drops are created equal? More recently I too...

At a glance it does however I think it's in ever-so-slightly sharper focus, particularly toward the bottom of the glass. This might be giving the impression of slightly greater clarity. On a related matter though I do recall they did an experiment to do with the impact of trub vs no trub in...

http://brulosophy.com/2017/07/03/loose-vs-bagged-dry-hops-exbeeriment-results/ "...participants in this xBmt were not able to reliably distinguish a beer dry hopped loosely from one where the dry hop addition was bagged."

I just pre-chill sanitised soft drink bottles full of water in the freezer and let them cool while I brew. Because I'm brewing partials I'm only making around 12 litres of wort which I then top up with the ice water directly. The amount of water I chill changes with the seasons of course -...

Interesting. I was starting to wonder the same thing myself actually. As much as I love this yeast I have noticed subsequent brews fermented with slurry from a previous batch have seemed a wee bit off. The latest one was actually a gusher, that of course could well be something else...

Supernova Pale Ale Partial Mash | ABV = 5.2% | IBU = 32 | 1.7kg Coopers Cerveza 2kg GF American Ale Malt 400g GF Supernova Malt 200g Sugar 30g Kohatu @30 mins 30g Pacifica @30 mins 20g Kohatu @5mins 20g Pacifica @5mins 10g Gypsum M42 Yeast FV in the fridge currently fermenting at 19ºC.

Old thread I realise but I'm currently in Oxford in the sweltering heat sampling this one right now. I brew a lot of apa/golden ales myself so have been keen to sample a number of the local offerings. This one is an absolute winner. I'd really like to reproduce this USA/Aussie hop combo...

M36 has become my regular 'go to' yeast for golden ales and bitters. Seems to have a short lag time, vigorous ferment and drops like a stone when done. The yeast cake from this yeast is very firm and compact. And, most importantly it produces great tasting beer!

It's common method and one I've used often, though I carbonate to a higher level than many here and would probably want to use closer to 3/4 teaspoon in 500ml. If I can prime in the primary without issue then that's time saved and I can have greater control over carbonation levels as I do with...

Yes. In a fully sealed situation the container can ultimately suffer the collapse illustrated in your photo due to a drop in pressure when the beer is cooled and also some CO2 may be reabsorbed as a consequence. However, in an unsealed container (FV) air is instead drawn in as the liquid cools...

I don't think any CO2 will be reabsorbed during CC unless the FV is 100% sealed tight.

I assume you mean stirring it straight into the primary FV rather then using a secondary/priming bucket? I'd be interested to know if this method works OK? I'd be worried about stirring up the yeast cake and ending up with an uneven distribution of the priming sugar...

Twang was what most homebrew tasted like decades ago. Up until my most recent kit and extract brew it's not actually something I've experienced since those early days of homebrewing. This latest batch however was the exception - it was a quick kit brew (Coopers Cerveza) and 1.5kg can of LME...

Sugar cubes a pretty convenient way to bottle prime. If you're not too particular about carbonation levels I find the ones I use, which weigh 4.5g provide a good level of carbonation in 750ml bottles which generally suits me reasonably well for the ales I brew. It's roughly equivalent to...

Here in NZ DME is almost twice the price so for that reason alone I've avoided it. But really, all I need do is what I usually do and simply NOT boil the LME. Boiling also darkened the beer significantly.

Way back in the 80's all my homebrew had 'twang'. And us brewers back then knew exactly what was meant by the term. In some circles it's actually referred to as 'tang'. Now there seems to be uncertainty and it's clear that some are talking about something else entirely. My 80's brews were...

Working my way through a current batch of "Sauvineka Gold" - my latest golden ale featuring Neslon Sauvin and Motueka hops:

Well, I believe it is actually POF -ve which makes the recurring presence of phenols all the more mysterious. And that's generally the experience of the majority. I turned to other strains and actually found several to be better. Nottingham for example exhibited shorter lag times, a more...

I'm inclined to agree. Getting a little off topic but I too have friends who have chosen to become gluten-free, just because.... it's fasionable? I haven't actually seen the gastro-troubled person in question as he was a customer at the homebrew stored I used to manage. I assume it worked...

Which yeast? I, and quite a few others have experienced ongoing "chemical" off tastes when using US-05. Many of my batches ended up with excessive phenolics - "band-aid" type flavours. Really horrible and never goes away. The issue only happened with this yeast. Never figured out why and in...