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Short version is that making low or no alcohol beer taste like beer is very expensive and very complicated. One of the reasons the non alcoholic beer now tastes a lot better now is the investment and technology has caught up. It costs a lot more to produce non alcoholic beer, and the only reason...

With sufficient yeast and sufficient temperature that drop is quite normal in commercial settings. I remember being a bit stunned that start to finish many ales are fermented for 5 days - though there is then may be a holding period in a bright tank.

Late to this thread…. I haven’t touched Guinness since a bad evening with some friends at university and an ill thought through downing of pints of the stuff 🤢. I have though recently tried the non alcoholic version, and it’s sort of ok but I wouldn’t rush back. I know I risk being shot down in...

I’m currently enjoying this thread vicariously as I’m on call, though have found that Innes & Gunn’s non alcholic lager is pretty nice. The playlist is quite long, called Cooking Songs - Dinner at home, I was surprised that it was a list just of Jazz and soul. It’s now in my favourites list 😌.

First day back up in Orkney this month, not as active as I’d hoped but allowing myself a drink before a couple of weeks on call. Just finished making a couple of 2 portion vegetarian lasagnas, one for now and one for the freezer…. It’s a lot more yum than you might think… unlike this beer 😕...

Dry hopping at its simplest is cracking open the lid and chucking a handful in... it works just fine loose. Personally I'd only use a bag for dry hopping if wanting to remove them prior to racking off for bottling/kegging.

A minute or two in starsan for the bags is fine, otherwise stick them in boiling water for a few minutes. Dry hops were used to preserve beer shipped to India to cover up the smell of it going off but also preserved the beer. Hop compounds have a bacteriastatic effect, and they are added once...

Sabro is juicy deliciousness 😍 , I'd forgotten about it but it makes a great dry hop for an IPA or a late aroma stand as per @The Baron . I haven't used it for since 2021 but that's a great reminder of how good it was. Also used in an NEIPA but that sounds like not so much your thing.

Do you find any benefit to using the Cryo pop hop blends to standard pelleted hops? I've not come across these before.

Testing and sampling the beers before cold crashing. Dubbel Knot Too : Fits to style for a Dubbel other than a bit more bitterness but it's that initial bitterness that usually clears once the beer has cleared, nice but not the caramel creamy scruminess I was hoping for. Lets see how it...

Sucrose will take considerable longer to be metabolised by the yeast, due to it being a disaccharide and the first step in metabolism requiring cleavage by an extracellular invertase (β-fructofuranosidase, EC 3.2.1.26) into glucose and fructose. the subsequent sugars then diffuse into the cells...

What temperature have you been conditioning at, and did you use table sugar (sucrose) or brewing sugar (dextrose) for priming? Also did you use the sugar as granules or as a boiled solution? Thanks. A lemon fizz flavour may suggest additional acidity and might be secondary bacterial...

Back to the balloons…. 🎈 I have been swapping over the Dubbel from temperature control to warm the lager up for a a diacetyl rest then cold crash. The 80 litre fermenters deform a wee bit in lifting so I wanted to fit one of my CO2 ballon reservoirs to prevent sucking in of air during movement...

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Just spent far too long working out things that were probably more obvious than I thought. I made several assumptions about the grain bed mean average temperature, that for the first 6 minutes your heating element was providing 0.71 kW to your mash, and in the next 5min 0.39kW, the equivalent...

Why my fine gentlemen, shall we call it dubbel or quits...I'm in. [EDIT ... just to emphasise I'm not referring to betting, as I don't do gambling, not my thing.... I don't even enter the lottery]

OOhhh that's brilliant, do you happen to know the recirculation flow rate as a proportion of total fluid volume or mass? I'm thinking this could lead into some scaling factor of expected ramp times for temperature change. 😍.... oh and what's wrong with being Geeky 😜

Hi this might help, photos of my gas line set up, with a primary and linked regulator at the CO2 bottle, that links to a manifold for the carbonators and onto the kegerator and canning lines - also shown. I've included my planning diagram as well.

Interesting - I've not seen home frozen yeast, how do you protect it from being killed by the slow freezing in a home freezer.....or do you have access to liquid nitrogen?

Adding to the welcome, and thank you for the Stuart Little reference, I'd forgotten all about that.