Recent content by Onthebrew

After reading through this thread I just think WL are hedging their bets. They have a premium liquid brand in a contracting market they will continue to hold but to grow their business they looking are looking to move into the expanding market of dry yeasts. If their first offering is 001 and...

I use an open spunding valve on the gas input but the krausen never gets near so just stick a gas disconnect should work fine. Just take it off after fermentation nearly complete and get some natural carbonation. ive had astringency issues cold crashing with the dry hops though so only keep...

i made a user upset brew with 8 month old crushed grain recently that came out great. It was sealed though and yet to be used So that would have made a difference

id be interested in hearing from people who have experience with aboth these yeast as to how they compare. ive used the verdant one quite a bit and using again in a recipe thats actually calling for the NE one which ive never used. its for a slightly hazy IPA with an IBU of 40 so more west...

52% Munich no?

Don’t think so as FG was 1013. Gonna look into this though

Interesting. Looks a bit heavy on the Munich, almost like a festival ale? And choc malt over carafa, are they interchangeable or do do prefer the chocolate malt?

Just pushing this again, looking for a good recipe for an American amber ale on the lighter side( no roasty flavours)

Unfortunately not very practical with the Braumeister as the grain is locked in the malt pipe.

Not sure how to check it, other than take a Gravity sample? But as it doesn’t happen with pales I think it’s as Mike alluded to above, a combination of dark malts and high hopping rates could be the issue. My next amber will be less red IPA and more malt focused I think. no carafa just crystal...

Same this side, although where a few years ago you’d find all sorts pales, IPAs, stouts, sours, Belgium’s and lagers in our local craft pubs, last time I was in 10 of the 14 on offer were hazy IPAs of some description or other so yeah really miss the variation too. in terms of Home brewing I...

Isn’t nottingham super dry? looks a tasty brew. That balance sounds great, and quite a simple malt bill. Ironically I’m in Ireland but much prefer american amber ales to Irish reds.

With the BM the temp probe is next to heater at the bottom so after mashing in in gets hot at the bottom and cooler at the top, but usually after 5 mins it’s balanced out as it circulated through the mash pipe a few times. however I dont have an issue with pale ales, it’s just my dark ales...

Cheers, I’ll read through these two later and respond

All beers were in the range below og 1050 fg 1012. Give or take a point or two. us o5 or liberty bell yeasts mash temps correct although first 5 mins of mash could be lower as the all in one sytem balalances out. But this is the same with all beers and it’s just my dark beers coming out over...