Search results

Should be, if you are confident in that FG. Brewing software will make WAGs. If you pull a sample 24 hours after pitch and let that stand or swirl it at warmer temps, it should give you a reasonable expectation of FG. If you put it on a stir plate, it might over-attenuate a couple points, but...

That's the other thing -- it took 36 hours to really get going. 17C ramping to 19C over a week. 73% apparent attenuation

I did a koolsch with the dry yeast and found it pretty bland. It did floc out pretty well.

I think legally, once you add yeast it is beer.

That's definitely something that could be tested if someone had some sort of well-equipped reactor. I have been led to believe that instant brewing yeast at 1g/4L can uptake O2 in under an hour when the solution is like 40C. My assertion is merely that the less active the yeast, the longer it...

I just had this fresh on tap here in town and was blown away. Easily my favorite pale ale. I guess I will have to start brewing trials! WLP400 or WLP510 to start with . . .

Yep, so if you oxygenate and use dry yeast, that oxygen won't be consumed for many hours. In that time, it's just oxidizing various flavor components and darkening your beer. Oxygenation should be used ideally with an active pitch of yeast that can start immediate uptake of the free O2.

You're correct. I recommend those podcasts, @skibb

What? Dude. North American 2-row is a low-flavor enzyme bomb that will dry out far beyond a reasonable Pilsner malt, due to the higher Diastatic Power. 2-row usually has like double the enzyme content of continental Pilsner. Furthermore, residual sweetness, if you mean unfermented sugar, would...

I think that's a pretty big ask, and you are only likely to get such a comprehensive perspective from a retailer or a v-blogger. That said, I have looked at the BrewTools and while they have serious bling going on, it is also a wort-oxidizing machine. Just look at that sparge/recirc manifold...

all of your base

If it's a banana bomb, maybe use Sabro for coconut and Denali for pineapple, then it's pina colada time!

In Denmark it's an acronym. People say "EEEPUH"

I would have liked to taste that -- but balance should not neutralize hoppiness -- weird comments.

Yeah, so rather than seeing the effect of not oxygenating, I made a diacetyl sample. Haha - thanks dude.

Following up, nobody should try the CYBI Union Jack recipe with A09. Use a Whitbread strain at least. This Pub/Fullers crap is not suited for hop heavy beers

For giggles, in lieu of a proper fast ferment test, I pitched some wort with a massive pitch of A09 - but unlike the main batch, did zero oxygenation. Butter-scotch Mountain. It also finished several points above the main batch. The main batch, not bad. Just English character. I'd heard that...

Yeah, don’t use Munich 2. Wrong flavours. You want Caramel/crystal

If by "batch" you mean a person who is agitating and getting in your way then yes, I would throw him/her onto your sediment. If you mean to use a full yeast cake to ferment a hight gravity biatch, then yes that will work but you should be looking to get maximum fermentability.

dude, give up the recipe!