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Ah, I see what you mean about wasting beer! I've been using the BIABACUS and so far have always bottled the volume it says I should. I do give the bag a good squeeze though so maybe making up extra volume there. If you read that article I posted a link to earlier the clearest beer they brewed was on...

Hello Kanga, Is your main concern about the trub affecting the quality of the beer? I take a very lazy approach and don't do any filtering so everything goes in the fermentation vessel. I make sure everything is then completely settled before racking to a bottling bucket. I'm quite new to brewing bu...

Thanks Joshua - very useful as usual. I'll have to see if I can brew another batch.

Lylo - You are right about the clove flavour coming from the yeast but I thought I would boost it by adding some more. The trouble is I boosted it a bit too much!

Too many cloves!

Morning All, I've recently bottled a high gravity Saison which I put in a secondary with plums cooked with (too many) cloves. It's been bottled about 2 weeks and smells absolutely fantastic but when you drink it the flavour of the cloves completely overpowers everything. I'm planning on leaving the ...

I've just noticed there is a very similar thread below this on Crystal Malt fermentability but it hasn't left me any clearer on what to do. there seems to be a lot of different advice and options so it maybe just a case of try it and see what happens.

Any advice still welcome though!

Thanks all for the replies and the interesting discussion between Joshua and Scott. I'll need to read through all the links that Joshua posted. I think my main point was if the yeast is feeding off a different type of sugar (in my case from the plums) would the yeast alter and so the flavours it cre...

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