Search results

Hello, i would like to throw in a question concerning overpitch. Many websites or forum descripe the fact that overpitch is there and that it could be not good but wont happen easy etc etc... BUT its not saying WHEN it is an overpitch and also an overpitch with negative consequences like and...

Hej guys, going to brew a malty recipe so low on ibu and much special malt. What would you consider for yeast the Lallemand Windsor or London? I read that both yeast are simular only that Windsor is more fruity and low on apparent attenuation. Is that correct so far? Which yeast gives the...

Its a question on brewhourse efficiency. So in Germany we call it Sudhausausbeute. Its calculated completly different than brewhourse efficiency but that doesnt matter for my issue. i posted that thread in another forum too, so i get most answeres and opinions. Would be intressting to see your...

Hello, I hope somebody who used this yeast can help me. Bewlab tested the yeast at 5 ABV but of course it could go higher... but how high? And i have no info on the apparent attenuation. Can anybody help me with that info too?

I read now much about the Fullers Strain and what i could be... some say its the London ESB or WLP002 and the A09 Pub. So i drank some Fullers London Pride and for me the Taste was like Fullers self say: Caramel a tiny bit sharp and some marmelade style.... The ESB i can say is not like...

Hello guys, i know that MJ just labels other yeasts. I know the M36 is a relabeled M79 Burton BUT is it still the same yeast or did they just kick M79 and labeled a simular yeast... ? Liberty Bell also doesnt sound very english to me. Has anybody a clue what M36 finaly is? And overall...

Yeah thats the question. I am asking cause i am an 50% special malts at one recipe and wanna add some flaked malted oats there. So there are two ways. Either i reduce the Base Malt by another 10 % ( if the flaked malted oats would have diastatic power) or reduce special malt so i keep the 50%...