Recent content by Tippsy-Turvy

Anyone with a smart way to empty a CO2 cylinder with a minimal environmental impact?

Duke left us yesterday. 14 years is a great run but what I'd do for just 14 more days. RIP, big guy. I promise I'll find you again.

Yup, that's what I feared - I'd have to do a pub crawl in order to try many brands!

Can anyone recommend a bar in Munich that offers a wide variety of Bavarian beer brands? I'll be visiting Munich for the first time and only have Sunday free to try as many unique local hefeweizen as possible. Unfortunately, from my initial investigation, it seems all the breweries are closed...

In that case, I'd better read it! Thanks for that

Oh, I forgot to re-ask. What about the idea of no-aeration? I'm deducing from your comments that you're all aerating as usual.

Great pointers, thanks everyone! Can't recall where i read over-pitching also produces more esters but it clearly didn't work.:no:

I've tried Jamil's "ferment cool" approach with the WLP300 and got minimal banana. I've fermented at the high end of the recommended range (72F) - still faint. I've tried over-pitching by 3x the recommended slurry and also barely noticeable. So, I'm going to try the "treat your yeast like a...

At a brewing course i took last year, we were taught that clear wort going into the kettle is important for better taste, flavor stability and head retention. However, I dunk-sparge so I can't get the super-clear wort for the kettle that's typical of vorlaufing, BUT I can get super-clear...

I haven't brewed a wit or wheat since but the next time I do I suspect my primary fermentation needs to be given much longer. Perhaps 1 week at the prescribed temp then a full 2 weeks at a higher temp to encourage the yeast to fully clean up after their partying. I reckon if you had given...

Now you're opening another can of worms. So you think it's NOT a matter of prolonged conditioning? That would corroborate what the commercial wit brewers do in the Brewing with Wheat book. But then my fermentation schedule is not too different to yours - indeed I gave my last batch 3 weeks in...

Great pointers guys. I've consistently conditioned for shorter periods after reading Brewing with Wheat, where the commercial wit brewers (apparently) all seem to ferment and condition for short periods to increase turnover.

The 400 has been my default wit yeast and there had always been some slight sulfur aroma. So, having read that the 410 produced less sulfur and more spiciness, I gave it a try. Sadly its produced even more unpalatable sulfur. What can I do? All suggestions welcome. I've read several posts...

Just great. Well, i'll have to look into restoring the finish later. To be clear, your concern about the micro scratches is from the sanitation perspective, right?

That's an interesting point. Is your white pad just sponge? If so, I can try rinsing again and wiping down with the sponge side of the Brite pad.