Recent content by daveb123

The yeast washing process is probably the best way to go...but i only ever use the slurry as it is.......I simply save it in a sterilised container then seal it and store in a fridge.......it will last months...even years... When you are ready to brew again.....take the slurry and just tip it...

You wont get much sweetness from maltodextrin!...ive used it on rare occasions in the past..its more for adding body and mouthfeel rather than sweetness...i have a tub of the white powder that i haven't used in over a year.....even in dry form and right into your mouth its not very sweet...

The champagne character is very overrated when brewing beer!....the Duvel yeast will be far better suited to providing a fruity fresh flowery nose..or even try White Labs WLP570 or Wyeast 1388 for a much better finish than champagne yeast...In the end i always feel its best to stick with proper...

I always rouse and swirl my fermenters vigorously during the initial primary fermentation....that lovely big yeasty krausen is doing nothing in the way of fermentation!...stir all that yeast back into suspension and i guarantee you would half your fermentation times! You cant rush yeast by...

Champagne yeasts can leave a Belgian style ale too dry..much better to use a real ale yeast imo..i prefer my original strain of mixed yeast i cultured from a chimmay blue and duvel a year ago...i use this in all my strong ales..its has a good attenuation and alcohol tolerance too..

Personally i ALWAYS ROUSE my beers during the first 3-4 days...especially high gravity ales and barley wines etc.... When the first vigorous fermentation starts...co2 is produced very quickly...the proteins in the wort will facilitate elasticity and integrity of the co2 bubble membranes which...

May i ask what your objectives are?.......i am very interested in yeast strains and properties, especially vitality and viability which are two different but very important qualities of our yeasts.. Though the correct testing is usually beyond the scope, time and patience of most home brewers...

Carbon dioxide co2 solubility in water is largely dependent on two factors...PRESSURE!!!...and TEMPERATURE!!!....combine a low temp with a high pressure and your problems will be solved.....using high pressure at high temp WILL result in all foam....decrease the temps and give a few days and all...

You can mix any brewing beers you want....there are NO rules in home brewed beers..but that sort of defeats the objective of each individual beer and its respective type and taste etc....if you are panicking and wondering if the OG 1.092 beer will not achieve 1.025 or below then i would wait...

I like the sound of Peach Cobbler Ale ......the videos were very interesting thanks for uploading them...i too wish soon to attempt AG and the main thing that worries me is the temp of the mash.....i have looked at lots of info on how it effects the amount of non fermentable verses fermentable...

Theres more kegs of all types in that picture than a keg shop or local pub!...seriously...whats the need for so many if you dont mind me asking?...do you sell them on or sell your beer?..how much beer do you make or drink!...the mind boggles just looking at all them kegs...am quite new to beer...

Alternatively go to your local pound shop or whatever they have in ireland that sells anything and everything cheap...head to the kitchen section and you should be able to find cheap silicone cake moulds...get one without the dimples in..say a big square one and simply cut some new seals from...

Thanks for that advice on the bottling i wil definitely do that cheers!...

Wow...Love the polish on that keg!.....they look so much better when polished!

Some things are not ALL about money!...very often its the satisfaction of creating or making your own stuff for free or on the cheap that holds more appeal than opting for the quick and boring option.......DIY is about fun and creativity and the sense of achievement and pride that it...