The real ale I pitched on Saturday is now all quiet...still some lid pressure though. It'll get at least 12 days before I check the gravity. If it's right I'll bottle it.
How dairy you!
Stupid autocorrect!
Oh doughYou should insist that the next ROUND is on him......
Shish these jokes are getting crusty....
They might improve if we use our loaf though hopefully.
I'll get my coat....
Oh dough
I think you're all barmcakes!
Iââ¬â¢d like to try Belgian Ale yeast for brewing blonde and wit. Is it a good yeast or maybe to try t58 for these styles as more tested?
Today i'll to add a little MJ M29 yeast tooafter a couple of weeks of inactivity have put a pack of mangrove jack's Saison yeast in and is us fermenting away, down to 1.010 and is continuing to ferment.
. . . despite being hopped with a total of 75g of Bobeck (25@ 15, 25@ 5 and 25 dry hopped for 6 days) the hops appear to have done a runner . . .
I've barrelled my Bobeck hopped Canadian Blonde that used the CML real ale yeast; it's much clearer than it usually would be at this point, but despite being hopped with a total of 75g of Bobeck (25@ 15, 25@ 5 and 25 dry hopped for 6 days) the hops appear to have done a runner, and it's just smooth bittered malt. Very odd, don't know if that's normal for the yeast? Hoping for some kind of miracle during conditioning - unlikely I know.
Hi!
Have you considered leaving all of the late hop additions out of the boil and adding them as a dry hop?
This makes interesting reading: http://beersmith.com/blog/2013/01/21/late-hop-additions-and-hop-oils-in-beer-brewing/
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