Brewing With Total Confidence
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My pale ale won a gold in Las Vegas. They were judge last week and announced locally, but they didn’t post until tonight. I won 2 silvers and...
Congrats!
Give them a shake everyday, warm it up. As JA said, 029 is not a good flocculator, so there should be plenty of yeast. It will carb up, eventually.
Ph of the finish beer of 029 fermented at recommended temperatures was 3.9-4.0. 2124 consistently ends up at 4.3-4.4. I check finish pH in beer...
Thanks again! I do believe 029 is a lager strain, not really surprising. But the genetic likeness to 2124 is a little puzzling because 029 is a...
This list is really good and confirms much of what experience in brewing with different yeasts. Specifically, I was trying to find out more...
Ironically, metallic flavors don't always come from metal. Yeast are capable of producing this flavor. To some it tastes "meaty". To me it's...
Yeah, I had one fail like that. It just crack, so I replaced it. It was cheap enough that I did waste anytime chucking it in the garbage. I think...
Go high. If you have the bottles for it. It's part of the charm of triples, it's nearly wild out of the bottle, but not quite. I don't know of...
Lagers will continue to de-gas even after hitting final gravity if they were fermented cold, 46-54F. Raising the temperature doesn’t hurt at all,...
That's on the upper end of most lager yeasts. I ferment mine at 46-48F and the beer hits final attenuation in about 7-8 days with gravities as...
I made a Xcel spread sheet to keep track of my brews. You can down load and use it as is or modify to suit your needs or not use it at all. Each...
I don’t dry hop until fermentation is done or nearly done. If too much yeast are in suspension, they have seem to take away from the aroma...
Sometimes there’re dank other times not so bad. Sometimes Mosaic can get funky dank. I think it changes year to year and farm to farm. It’s an...
How do you like the Simcoe in the beer? That’s one hop I would like to try it, but I was worried it would be too dank.
