It’s came with the all grain kit. If you buy the yeast separate, it states “it’s preferable to double pitch at 12 degrees”
I can see a comparison experiment coming on….
HELL. Bottom Fermenting Berlin Pilsner Yeast.
Suitable for rounded German lagers
Attenuation: 76-82%
Flocculation: High
Fermentation: ideally 12-21°C (54-70°F)
Max ABV 9% in 20 litres @ 21°C- Pitching
Thanks for the reply.
I have fridges and inkbirds
etc so should a alternate recipe/kit have a different, cooler method I will look forward to seeing the difference.
It’s what’s the recipe states. It seems happy enough.
It’s only my 4th all grain so not really knowledgeable enough to give a sensible reply to be honest
Morning all.
I am currently following a recipe for a Vienna Helles which says to ferment at 18 degrees for 4 days and then 21 degrees for 5 days.
All has gone well with plenty of activity in the FV and airlock
Question is, now what?
Do I reduce the temp down again?
I can’t bottle it...
I have been looking for a Brun recipe to. I have recently bought a Brewster beacon and have done x1 recipe. How would I calculate the water needed for this?
There’s 5.5 kg of grain so is it as simple as 22 litres + 5.5L. Then a sparge calculation (again, somehow?)
we had this fitted a couple of years ago. It’s made by Contura and is fantastic. Lights easy and retains heat well. We only burn dry wood that I have split/stored myself and it burns lovely and clean.
It’s not huge, that’s a very small dog.
Thanks for the detailed reply Matt. I will give it a go. Seems a shame to spend all that time brewing to ditch it, as it turns out unnecessarily.
thanks again.
Here are a couple from a week ago that are conditioning in the warm. It’s lovely and clear but, I did end up loosing about 20% of the very small batch due to the trub and protein balls (for want of a better term?)
I don’t have the facility (yet) for cold crashing. I do however have an ink bird in my stocking and am on the constant search for a freebay fridge!
So is there any need to syphon or can I just dump the kettle in to the FV through a sieve?
Hi all
I have just started brewing all grain and have done 3x5 litre batches and a 10 litre yesterday.
I have been using Irish moss as a fining 10 mins before finishing the boil. Prior to putting the 20ltr pan in the sink to cool I whirlpooled and then all the proteins etc from the Irish moss...
I’ve done it like this after watching some YouTube I think
Wilko artisan wheat beer
1 kg beer enhancer
Cross my loof crystal weiz yeast
35g orange peel
20 grams lightly crushed coriander
Boil the peel and seed in 3 ltrs of water for 5 mins, simmer for 20. In to FV through a seive
Add water...