Recent content by ukulele01

Maylar is correct: used some malic acid to bring the pH down to 3.8 before adding the yeast. Good luck.

Just checked out that YoBrews wine calculator you referenced. It's amazing and will be so helpful. Thank you so much! I am about to make my first elderberry wine, which will also be my first red wine. My recipe is somewhat similar to your recipe, with a good whack of bananas and blackberries...

I see from the link that your experiment resulted in an infected brew. I suppose you have to boil the wort to kill the lactobacillus. Your choices are to add the Beano during the mash, which would be denatured during the boil, or add it at pitching time, or both. One piece of info I picked up...

1116, 1118, and DV-47 are all killer stains and will kill most brewer's yeast within 12 hours, although I am not sure about Belgian yeast. Lefro, I believe you are correct that 1116 yeast can ferment maltotriose (I am awaiting a reply from Lellemand about this), but incorrect about 1118 yeast...

I would agree that the ESB I brewed with this has a crisp, minerally quality, in spite of the 65% attenuation rate. Cheers!

I wonder if the author made a mistake when he said quarts? 4 quarts of slurry is a gallon. In the photo it appears the mason jar in the sink is pint size, not quart size. It is difficult to tell for sure though.

Choose Windsor. It is the same in that it does not ferment maltotriose either. They behave similarly too, with very fast ferments. I am not an all grain brewer. Can someone tell me, if this yeast does not ferment maltotriose, how will mashing low help? Will it convert the maltotriose to...

That was before I started brewing. Did you ever use London or Manchester yeast back then? What was Manchester like? Cheers!

You're welcome! "London ESB Ale" is a Wyeast trademark. Do you suppose Wyeast will sue Lellemand? If this yeast does indeed let "the delicacies of the malt and hop aromas shine through" and delivers some nice esters, as promised, I will be very happy, since I find S-04 and Nottingham too...

I heard back from Lellemand that it is indeed the same yeast. Cheers!

Just took a gravity reading. It is day 4. Gravity is 1.019; OG was 1.055. Sample tastes pretty good. BTW, I did write to Lellemand to ask whether this is the same yeast as their old London Ale yeast. I will report back when they get back to me.

I had a vague memory, from reading old brewing books, that Lellemand had a London Ale strain in the past. I checked the online version of Palmer's "How to Brew" and sure enough, there it was: http://howtobrew.com/book/section-1/yeast/yeast-strains/dry-yeast-strains I wonder if they have just...

Considering that, like Windsor, it does not ferment maltotriose, we probably should not expect much higher attenuation. That is part of the reason I added turbinado sugar and dextrose to my recipe. This would not prevent me from using it again, provided the esters are nice. For me it is all...

I am using this for the first time in a Coopers Real Ale kit (partial mash). Rehydrated it at 40C, as per my usual practice (higher than what Danstar recommends), and it already had 3mm of krausen five hours later. Fermented at 21C. Next morning (~18 hours) it was climbing out of the airlock. At...

Hi Paddy. Not sure what you mean when you say, "When back sweetening, can I just add the sugar to the bottles as I fill them? Do I need to shake/stir them once capped?" Just to be clear, you can't use sugar for back sweetening if the yeast are still alive. The sweetness of the xylitol will not...