I quite like Guinness. It's my go to when there's nowt but doombar or butty Bach on cask. Think I'm right in saying UK Guinness is now brewed in Ireland. 25 or so years ago when I went over there on holiday I certainly couldn't tell the difference.
Nowhere, it's brewed in Dublin.Where do Guinness brew in the UK, Park Royal and Runcorn breweries are closed.
I love my stainless steel fermenter, but I do miss being able to see it fermentingOn the agitation point, if you happen to have a clear fermenter (in my case, fermentasairus) it's really quite something to watch the amount of turbulence when the yeast is busy. Truly fascinating.
I know as the 2 breweries I quoted are gone. The poster said UK brewed Guinness to which I replied.Nowhere, it's brewed in Dublin.
Mmmmmm shinyNice and shiny toy though
+1 to thatI quite like Guinness. It's my go to when there's nowt but doombar or butty Bach on cask.
I know as the 2 breweries I quoted are gone. The poster said UK brewed Guinness to which I replied.
I'm in agreement with that! This thread was very opportune (for me) running alongside a thread on "under-pitching" I'd started on Jim's forum (Mangrove Jack yeasts). (Yeap, I might come over "all authoritative", but I have my brewing hic-cups too). And "under-pitching" is what I concluded there was the main reason for shoddy speed of ferment (that and the style of beer the yeast is best for). If you want fast, go for the older "European" top-fermenting yeasts. If you want slower go for yeasts that have been accustomed to "closed" more modern equipment (like many of the "craft-brewing" yeasts). Or at least, that's the generalised picture being drawn as I see it.Great thread, thanks everyone for posting. ...
Ignore the BBE date on dried yeast packs. Never buy more than you're sure of using in the next six months. Chuck away any you've had for over a year (or within two years of the pack's "BBE" date). Keep the packs in a fridge (as if you don't already?). All especially important if using under-sized packs (10g, not 11.5g).
Using any packs outside these specifications may backfire, and waste the time and money spent on the entire brew. It's just not worth it.
I'm wondering whether this could be a cause of recent under attenuation I've been experiencing. Yeasts were bought 9-12 months ago (dried).Using any packs outside these specifications may backfire, and waste the time and money spent on the entire brew. It's just not worth it.
Surely that would be offset more yeast pitched, same growth stage and therefore more yeast to do the work?7% ABV is probably a factor.
More sugar, longer hours for the yeast!
Ah, maybe. But concentrations are a factor in chemistry and biology, but that's beyond my level. I tend to think of lower ABVs fermenting and conditioning fasterSurely that would be offset more yeast pitched, same growth stage and therefore more yeast to do the work?
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