Search found 20 matches

Go to advanced search

Display posts from previous
Sort by

Lager in Garage

Hi all I would like to make my first lager I don't have a fridge for fermentation temp control but I do have a garage and it's winter in Canada. I have a Cool Brewing insulated bag which can completely contain my fermenter bucket. If I get a temp controller and use it to control a belt style heater ...

Thanks Thughes

The OG was 1.106 predicted FG is around 1.020 to 1.025.
I have only 3 US gal in the primary. If I ferment for 1 month then age for another month in a secondary, how much dry yeast would you suggest that I add? I was thinking about something neutral like S-05.

Valvefan

Hi all, I have about 3 US gal of English Barleywine in the primary fermenter. Today is the 6th day in the fermenter. I have been maintaining a temp of 20C and will increase to 21C after 10 days. I plan to ferment for 15 days then bottle. There is a layer of pale sediment at the bottom of the carboy....

Wyeast quotes the alcohol tolerance of the 1318 strain at 10% ABV. Jamil Zainishef says that healthy yeast will tolerate 15%. I was thinking about adding some dry yeast to the bottling bucket. I can get Safale S-04 and S-05. How much should I rhydarate and pitch into the bottling bucket for a 3 gal ...

Bottling English Barleywine

Hi All, I just brewed an English Barleywine and I have a question about bottle conditioning. I don't have a kegging system so I bottle condition everything. My english ale yeast (Wyeast 1318) was a fresh smack pack and I made a 1.5 litre starter and had it on a stir plate for 44 hours before pitchin...

Sharp's Doom Bar Clone

Sharp's Doom Bar Clone So I'm in England and I tried Sharp's Doom Bar bitter. It's amazing!! I'd like to make a similar ale. Looking at old posts and using Beersmith 2 I have come up with the following grain bill: Marris Otter 3.8 kg Crystal 60 0.3 kg Roasted barley 0.15 kg Wyeast Whitbread 1099 The...

I just did my 4th BIAB and this time I had the brew shop grind the grain twice. In the past, with a single run through the grinder my overall efficiency was around 60% and the OG was usually just below the target. With the double grinding my efficiency was 70% and I exceeded my OG goal of 1.050 with...

Kolsch yeast

Hi all,

I have a Krispy Kolsch in secondary fermentation. There is a mild sulfur smell coming out of the airlock along with a beer and hops aroma. I also noticed the sulfur smell when I made the yeast starter with light extract.

Is the sulfur smell typical with the Wyeast Kolsch yeast?

Thanks

Go to advanced search