Search results

My thing is that it was not an issue of perceived dryness as much as the London ESB yeast suggested by the Cigar City person (supposedly) just doesn't get enough attenuation to hit the ABV target given the stated starting gravity

I'm in New Orleans. Maybe I'll get a chance to try it out the next time I hit the redneck riviera ;)

I'm late to the party, but have some questions based on what my beer tools software is telling me. But first, the recipe as I've scaled it for a 5.5 gallon batch at 70% mash efficiency. 8.32 lb Maris Otter 1.72 lb Caramel 60 0.40 lb Chocolate Malt 0.73 lb Brown Malt 0.92 lb Victory Malt 1.12 lb...

Alright, so here's what I've changed. I dropped 2# of the Maris Otter and added 0.5# of Crystal 80 because I think a bit of burnt sweetness would do the recipe good. I should also mention that the addition at 90 is more of a first wort hop. If I understand the result correctly, I will get more...

Thanks for all the advice guys. for clarification, I'm already using a pound of Caramel Rye, you think that is not sufficient on its own to add some sweetness??? As for the hops. I'm really trying to get a huge aroma punch of english/english style hops more than the bitter. Would you guys...

Hey guys, I've been brewing for about a year and I've brewed sweet beers, dry beers, light beers, and ones that'll get you plastered pretty quickly. Through all of my different and sometimes exotic recipes I have "borrowed" hop schedules from other recipes. This go round I'm brewing an...

I'm looking around and finding volumes in the 0.75 - 1.30 range recommended, except every online calculator is giving me negative values for PSI. is this beer supposed to be flat or am I missing something?

Lacto eats the complex sugars that yeast cannot, so I'm not concerned about that. moreso with the amount of time it will take to do it's thing

I am working on a Kentucky Common and cold crashed the fermenter at 1.015 (started at 1.045 with San Diego Super Yeast). I then added Lactobacillus Delbrueckii to the secondary and am fermenting/aging at 70 degrees. I understand that I am above the recommended IBU range for Lacto D, but...

I got burned bad when using WLP037 (Yorkshire Square) and ended up having to dump the whole batch because it tasted funkier than a 70's disco. As a pick me up I went back to my home brew shop and asked them to help me build an absurdly varied grain bill as a tongue in cheek way of getting over a...

Yeah, I recognized that really weird clumpy texture of the yeast and thought that may have been just because it was expired. Good to know. I'm fermenting in a 6.5 gallon glass carboy, what did you ferment in Jalmeida?

Apparently previous year's editions of WLP037 were similar to Wyeast 1469, but 2014's version seems to be a dud according to other brewers

When it comes to imagining recipes I often tend to shoot from the hip, frequently causing myself roadblocks to work around. This time I decided to pick a yeast from the recently expired yeast shelf (did a starter to bring it back to life). I found two vials of WLP037 North Yorkshire yeast and...

I guess the next question is, how much diacetyl should I be looking for. Definitely want more than a really clean yeast, but am wary of the "butterbomb" Assuming I under pitch a british yeast pack at middle of range temperatures in a 1.060 wort, will I be looking at an above average, but not...

Call me crazy guys, but I'm looking for a yeast that is prone to producing diacetyl and the much maligned butterscotch flavor. I'm currently working up a recipe for a toffee porter and can carmelize the table sugar easy enough, but need to get a bit of buttery note to it without all the fats...

For reference, here is a full rundown of my problem and the recommendations I recieved: https://www.homebrewtalk.com/f163/secondary-fermentation-gravity-438557/

Calder to the rescue again!!! A few weeks back I had a similar problem with my Belgian Tripel extract brew. Here is the advice he gave me, and may be useful to you: "Belgian yeast like high temperatures. I'd run that one up to 80 F near the end of fermentation with no worries. The high temp...

UPDATE: The beer has been fermenting for a total of 3 weeks now (1 in primary and 2 in secondary because of my early move mistake), and it is slowing to a crawl on kicking bubbles out of the airlock. I checked the gravity and it is sitting at 1.020 after having a starting gravity of 1.091...

UPDATE: After taking everybody's advice and suggestions to task (thank you!), the beer is back to fermenting well. I checked up on it this morning and I'm getting at least 10 bubbles through the airlock per minute (which is actually more than the first day after prematurely moving to...

Wyeast gives the Belgian Ardennes strain attenuation of 75%, which would place my beer right in the 1.020 - 1.025 FG range at the end of a correct fermentation... or is that attenuation number just a educated guess and it really depends on the total amount of fermentable sugars left in the carboy?