Recent content by peter_shoes_

Thank you Yooper. I have brewed your beers. You are the Charlie Papazian of the forums.

I know the difference between these two ingredients as materials, but what is different about their usage in brewing? What do they each add to a recipe? Can they be interchanged?

Hi all, I was thinking about doing a Japanese-style lager for the summer, sort of in the style of Asahi Super Dry, but I realized I really don't have the proper temperature control equipment for that sort of thing. So Instead, I was going to make a Japanese-style ale. Now, I'm aware that there...

attenuation was amazing on my end, weirdly enough the thing that came through the most with that yeast (besides malt character, it's a british dry strain) was water chemistry character. So that's something to look out for.

word, also have you tried lallemand london for a bitter before? Literally insane. Finishes attenuating in a week and then if you leave it in for another week it cleans up byproducts crazy nice and produces the exact esters you want in a bitter. I think the strain even used to be called lallemand...

So it tasted like pure malt, which I thought was a bit strange. Maybe a little alcohol but a very very strong malt taste. Like a malt tea. I pitched the other package.

Great idea

Do you figure I should pitch another? also it was best by like, this coming august so I'm good. The expected og was pretty low at around 1.040 or maybe a bit less.

There was a really thin bubbling layer, not as vigorous as I'm used to, but then again this is a pretty low gravity beer. Unfortunately I broke my instruments last time I was brewing so I cannot take a gravity reading.

Thinking I should maybe pitch again? but idk

So this is what it looks like now, I really don't think it's done attenuating as I pitched at 11 AM on Monday of this week.

Using WLP005 (english ale) in my brown ale right now, pitched it a little high at 86F, and although I got most of the yeast out I'm not sure I really got it all. I thought for a few days that it was not fermenting at all and I had killed the yeast. Started fermenting (I believe) about 36 hours...

Currently drinking my Best Bitter, which I am calling "Worst Bitter". It's really quite good, but it's quite dark due to some last minute recipe changes at my LHBS (namely adding a ton of biscuit). Only 5 days in the bottle but somehow the best carbonated beer I've made in months. Thinking that...

I stopped using Fuggles and EKG for my bitters the last two go-arounds and started using Styrian Goldings. I'm having some insane results. Significantly less fruity, tastes significantly more like an Old Ale or similar style, the difference is astounding. Has anyone else tried this?

I'll have to check that out, because that totally sounds like the kind of malt I'm looking for in a lot of my recipes. 40% seems fairly high, are the sugars really readily available or is this used as a substitute for a base malt or something?