Recent content by dmtaylor

Apologies. USA-ians suck at this stuff.

Agreed. I gave two lagers previously, but I have to admit, the English bitter has become a favorite of mine in recent years as well, so I'll jump onto the boat of lagers AND bitters. And it is difficult to narrow down favorites to just a few styles, there are too many great ones.

German helles or pilsner

Dat's yo mama. (Mother)

I've gotten low attenuation from T-58 before. My solution was to add Belle Saison and let it sit another month. After that the beer turned out quite good.

Science might say so. But my gut says I should be skeptical for now.

Sounds like it has all the advantages of wheat, with all the disadvantages of wheat. I'd try it. There's always rice hulls. Note: If you use it to make IPA, it will taste like IPA. I would try making a helles, Kolsch, or cream ale kind of a thing with it.

Mine reads too high often enough; it did this on my last batch. It varies broadly when there is schmutz stuck to it, depends where the stuff is stuck and how much, etc.

Also your Tilt won't measure accurately when there's a lot of yeast or hops stuck to it. It's finished. It should be OK, just low ABV.

An oldie but a goodie:

Millions have tried it, hundreds of thousands have regretted it. I like a little peat in my Scottish ales, but I won't use more than 1/2 ounce per 5 gallons, literally. The tiniest amount goes a looooong way.

Personally I would ditch the heating pad and just let it start in the mid-60s. The fermentation is active enough that it will hit around 70 F inside of the fermenter, I can almost guarantee it.

I find S-04 to be cleaner than US-05. K-97 will give you a tart, yeasty, hazy mess. One of the worst yeasts out there in my experience.