Search results

1 - 22 summers old 2 -No, (stache, and some light beard every now and then) 3 - 85 kg and 180 cm 4 - 150%

Yes, I have kept it sealed. No funny smells so far, and I put a lot of attention to sanitation. The 2 packets have now arrived and I'm going to pitch them in a few minutes directly to the fermentor. Thank you for the advice. I think I will skip on additional shaking and see what the yeast can...

Just realized this isn't the smartest move...

I pitched liquid British Ale II Wyeast 1335 a few days ago (at 19 degrees). Only 2-3 days after I found the packaging in the thrash to check the manufacture date and it was 13 Nov 2018 which could explain why the fermentation had not kicked off. Ordered two packets of dry SafAle S-04 which...

I never noticed that some of the shops do post the manufacture date online - I will now look for it next time I buy it. I'll see how it does over the course of the next day and if it does not seem to be starting off I'll go out and get more healthy yeast.

I actually found the packaging in the trash. It says it's been produced on 13 November 2018. Now, according to a pitch rate calculator, this is basically dead yeast. The packaging, however, suggests that the yeast should be usable for up to 6 months after the manufacture date. Edit: And...

I have already thrown away the yeast packaging but I doubt it was manufactured too long ago - I ordered it last week from GetErBrewed. There is, of course, some likelihood that they gave out an old packet but I find it somewhat unlikely. Otherwise, the volume of the wort is 20 litres post-boil.

I used British Ale II Wyeast 1335. I did not make a starter - only smacked the nutrient pack and let it stand for about 2 hours. I cooled the wort to about 19 degrees. The temperature rose to about 20.5 degrees but that is also the temperature of the environment (I realize that it may be due...

OG of 1.055, with roughly 80% efficiency. I think it may be under stress due to low pH just based on the fact that roasted malts make the water quite acidic. I think this amount of dark malts may drive pH quite low (although I don't think it would go below the 2.0 threshold that is often...

I tasted the wort before pitching and it was actually pretty wonderful. It had a great balance of sweetness and acidity while giving a lot of chocolate aroma. That said, I'm afraid it does not really tell whether this will still be tasting good once the sugars are reduced and yeast do their...

That was my first thought - but then I've got my doubts too since the quantities of dark malts seem pretty large even compared to some stout recipes I have seen in the past.

While ordering a custom grain kit I made the mistake of putting in 2 pounds of black malt instead of 2 ounces. I did not really look closely when I opened the grain bag and just added this grain mix to the mash... What an interesting colour of this brown ale I'm making... Anyway, I was too...