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2017-08-17 14.25.33.jpg
I learned the above and that brewing 9 batches a month is a target but not a limit I bottled and Kegged 3 Black Lagers a Pils and a Lite Lager yesterday, 4 more to go
Chateau Malt is Castle Malt. So if you purchase Chateau Malt from Beerguevera or elsewhere and you want to add the grains to BeerSmith, find the Castle Malt (English) add-on and install that. Simple!
I'm playing with 2 Pilsners, fermenting one with W-34/70 and other S-189 also a Helles with M84. Its amazing how different 3 packets of yeast smelled when I hydrated it. The strongest yeast smell came from the M48 and the S-189 smelled the cleanest.
I'm playing with 2 Pilsners, fermenting one with W-34/70 and other S-189 also a Lager with M84. Its amazing how different 3 packets of yeast smelled when I hydrated it. The strongest yeast smell came from the M48 and the S-189 smelled the cleanest.
today i learned that m84 yeast has quite a strong yeasty smell...
This week I had 2 brett beers on two separate occasions and both times my wife commented on the fact that I smell like alcohol, is this a common trait of brett?
This week I had 2 brett beers on two separate occasions and both times my wife commented on the fact that I smell like alcohol, is this a common trait of brett?
Does your wife associate barnyard/horse blanket with alcohol?
I had exactly the same experience with my Brewdog Lichtenstein Pale Ale (#105). The recipte calls for 25g each of Cascade, Centennial and Amarillo.
Man, what a schlep, having to almost baby-sit my fermenter for the first 24hrs after fermentation started. There was so much foam that I had to regularly push down on the lid to expel the gas that had been blocked by the foam, despite having put on a 15mm blow-off tube.All good in the end though. I bottled the beer last Thursday and it looked great and had a wonderful aroma.
- what keg?
- what tap?
- did you pre-carbonate? If so, what pressure for how long and what temp?
Corny keg. 9L
Unsure of tap. It has that little side regulator.
Tried 30psi at 6 degrees for 24 hours. Then dropped to 4 psi to fill a glass. No luck. Then increased to 40 psi at room temp. Been shaking the keg every now and then. It no longer absorbs during shaking. Usually when you shake the keg, you hear the regulator release and pump in more gas. So i think I’m going to disconnect the lines and chill it to 4 degrees and try again.
Ps, i was too impatient to wait for fermentation so i bought 9 of those 1L castles to test the keg system. If that makes a difference.
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