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Hey Bill Interesting.....clearly those dark malts do make difference (and one that is not taken into consideration in software). Maybe I just put it in the pressure barrel with some priming sugar and stand well back!!! I mashed at 65C (149F), so that all sounds normal to me. Cheers P. So much for th...

Dark Beer fail.....again

Folks Been reading, with interest, this thread , particularly after my comments on a stuck fermentation here So, having, I thought, learned some lessons, especially makingthe roasted grain proportion too high, I have just tried a milk stout cloned from Left Hand, converted from AG recipes posted on ...

What aspect of the water was causing it do you think? How did you fix it? Although I use bottled water, because my municipal supply is very hard and definitely has chlorine in, when I looked at the analysis, I still had plenty of bicarbonate, and my mash pH was very high (well over 6). I felt I was...

I like these accidents though as you'll probably find the beer tastes great or has some characterisitc you would have never otherwise discovered. Please let us know how it tastes at the end of the day so we can all learn a bit. I bet you it won't taste awful though Well, opened a tester bottle save...

Ah....is that why one of my favourite beers 'Sarah Hughes' Ruby Mild' has a real sweetish edge? I know they use quite a lot of crystal....I assume if they do not attenuate so well, that leaves the beer sweeter?

Thanks PP Must admit the more I read the more I wondered if the roasted grains were the issue. I knew they gave you lower yields upon mashing, but, as you suggest, I now realise they also attenuate less well. Looks like my software can cope with the former, but not predict the latter (presume it wor...

Hi PP! No, I have a traditional thermometer. My issue is heat control, and I know I got up to 72C at one stage, but no higher. As I say, my aim was to mash higher than the 65C I usually aim for (and I've never had problems hitting OGs or projected FGs). So I can only conclude there are lots of unfer...

Well, the Fast Ferment Test sat in the airing cupboard for two and a half days....overpitched with a pack of Munton's bog standard yeast.....just taken a gravity reading...1.030. Looks like I'm good to go and barrel!

It sounds like you know your stuff! :dunno: Never feels that way, Bob! Thanks, guys......had other advice to give it a few days and re-pitch. Someone also suggested a fast ferment test (http://braukaiser.com/wiki/index.php?ti" onclick="window.open(this.href);return false; ... rment_Test) which look...

Stuck Fermentation

Sorry, I am sure there has been a load of similar stuff already, but nothing totally answers my question. Been BIABing for about a year, rarely without an issue. A week ago, brewed a porter, and, although I was predicted an OG of 1.059, I hit 1.055. That's fine. I did mash at a higher temperature th...

:clap: I opened a bottle of mine at the weekend, 10 days after bottling. The weather was so good, I needed a beer! Much better with the maturation in the bottle, so should get better with time. A little estery, but nothing major (personally, I like the banana and clove thing). Tastes not half bad, b...

Six days into fermenting....unfortunately, it's getting warmer in the Uk by the day now. Cleared off the trub, took a gravity reading, and gave it a bit of 'rouse'....or should that be 'rous!' 1016, still a bit to go. Suspect it's still fermenting, as there were lots of bubbles on the tongue, and pe...

Thanks Yeasty :thumbs: It's sat downstairs in what was probably the larder at one time...coldest part of the house, sitting at 17C. So I have just exceeded the 30 degrees rule, as I had to pitch at a higher temp than I wanted. What I understand is that the higher temperatures promote the banana/clov...

2nd BIAB Done

Well, tried the weissbier from this thread yesterday: http://www.biabrewer.info/viewtopic.php?f=7&t=699#p8164 Seemed to go ok..........I was a bit down on efficiency, getting a start of boil gravity of 1028 (not 1030) and an OG of 1041 not 1047. Cooling it to a low enough temperature was a problem, ...

Managed to order some White labs hefeweizen yeast.....not sure how long it's going to take to reach me!! At the moment, I am just keeping stuff crossed it does not get too warm in the interim, as the ferementing temp looks crucial, and there's no room in the fridge for a fermenting bucket!!....altho...

Yeasty There's a list here: http://hopville.com/search?q=weissbier&type=all-grain Yeast info given...all seem accessible in the UK. Nothing on temps though, I seem to be reading a 'rule of thumb' that picthing temp + ferementing temp should equal 30. I should be able to chill the wort to tap water t...

Weissbier recipe and method

My wife usually takes nothing but a mild interest in the home brew (excuse pun), but, as things warm up, she did suggest brewing a Weissbier - as she knocked back a Schnieder Weisse - it is one of her favourite styles. Think I need some more practice on BIAB first, but i was wondering if anyone had ...

Yes, I ahd roused it during the first week........ OK, 14 days in, beer looking, smelling and tasting good, but gravity sat at 1024 for some days. Have decided to keg, at least the pressure valve on the barrel should give me some security! Out of the FV is tastes a lot more full bodied that the 2.9%...

Mmm, interesting Fermentation looks good, nice 'seal' of trub and what not. However, by 6 days nearly all my extract brews have finished. After the last 6 days, I'm down from 1045 to 1028. Probably suggests that the higher temperatures I mashed at drew out a lot of non-fermentable sugar? Will keep m...

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