:confused: LOL well I'll take your word on it on all that - I haven't a clue about half of it but it definitely sounds like you know what you're talking about ...
... quickly runs to adjust stc1000 temp :cask:
I'm doing my first pilsner using Lallemand Diamond Lager yeast. The temp range is 10-15°C ( 50 to 59°F) . From doing ales I know that generally speaking the ales tend to be better at the lower end of their range but I don't know is it the same for lagers. I know for saison there's a ramped temp...
I racked this onto honey ( 2nd time to rack onto honey ) a couple of days ago and I even added energiser but it doesn't look like fermentation is starting again like it did the last time. I even agitated it by twisting the carboy a bit to suspend the honey but all I got was a small bit of...
So I must have screwed up something to do with my ( first attempt ) at backsweetning bottle conditioned cider ( to have been followed by pasteurization ) ... I opened a bottle after about 4 days to see if it was carbed enough to pasteurize and I got a serious gusher. From what I've read it's...
I think you're right - thanks
your reply got me thinking so I did separate google searches for "dry hop for" and "dry hop after" and there were much more results for "dry hop for"
Makes sense - but do you know is that what "dry hop 5 days" is meant to mean - not dry hop after 5 days. Recipies often don't specify - esp the ones in brewers friend which I use - see attachment