Recent content by Miraculix

#2 for saisons. They are just great beers when done well.

Most experienced brewers come to a p(o)int where they learn to really appreciate simplicity and well balanced beers. A well made bitter and a well made lager both have this in common. Doesn't matter if it's an American lager or a German helles or Czech pilsner.

It's not different from the usual wild fermentation that has been done since centuries.

English bitter.

You cannot determine what causes the pellicle just by the looks of it. It is basically everything, bacteria and yeasts. Usually... And you are right, the more o2, the quicker the pellicle formation. Usually... at least :D But this certainly does not tell you anything about wether or not the MOs...

I do this kind of stuff with m honey and fruit juices line blueberry juice or some other tart/astringent juice. Session meads within the 5% abv range, carbed up at a higher level. They usually need a few months in the bottle but after that, they are really good! No honey taste unfortunately...

I think it is not just about the esters. It has now more flavour but it's also somehow cleaner in taste, if that makes sense. It just has this thing which makes you want to have another sip directly after the first one. I've never had this with 100% dry yeast beers, but I've had this with liquid...

Thanks for the great summary. I'd really like to know your opinion about turning dry yeast into liquid yeast and its benefits. As posted earlier in this thread, I've brewed a bitter with 3g of s04, that I multiplied in a 2l starter. So I basically made sure that the majority of the pitch was...

What also helps is a hoch kurz mashing schedule + a mashout. The higher temperature steps really do wonders for foam. Unless they do not... sometimes they seem not to work :D .... don't ask me.

Just have a look at it. It is almost burnt. There is almost no starch left and at the point where the starches get burned, the protein is long gone. 10% Wheat flour is a good head booster! But tbh, head is also what I struggle most with.

Not much protein left in the midnight wheat...

I've recently brewed a very simple blonde bitter which fits your description. It is so light in colour and alcohol that you can easily have two without being tipsy and so delicious that you actually want at least three. MO as base with 10% invert no. 1 plus 10% carafoam (probably unnecessary, I...

With lutra, the kveik twang can also develop over time. I've had a red American ale once that I've brewed in the summer with lutra which was pretty clean for a kveik. Unfortunately 3 weeks in the bottle, the kveik twang started to develop and a few weeks later it was pretty upfront. Not a bad...

Yep. I can see myself using it again in the peak of summer in an American hoppy session beer. It works quite well under these conditions, when most other yeasts would fail.

Just brew this one and be happy, it never fails. https://www.homebrewtalk.com/threads/miraculix-best-classic-english-ale.661073/