Brewing With Total Confidence
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We need details. Extract or all grain? What's the recipe?
You don't want to go 50/50 with any crystal malt.
Extract or all-grain?
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S-33 is NOT a Belgian yeast. It is the old Edme strain.
Goldings in primary after fermentation is done, three days before bottling.
It's in the article in Zymurgy.
I have a piece in the current Zymurgy that features my wife's family pizza recipe created by her grandmother.
Brewing a sorta ordinary bitter. Wheat dme, a mini-mash of maris otter and crystal 60, mittlefruh hops, Nottingham yeast.[ATTACH]
Are there any steeping grains in your recipe? Putting hops in with them might mimic first wort hopping.
Maris otter, brown malt, and amber can make a pretty good replica of an old time porter.
Amarillo pale ale.[ATTACH]
The last cider I did was fermented with S-189 in the 50s.
Bottling a pale ale.
I still have one more bottle left of an 18 year old cherry mead.
16 year old 18% raspberry mead made with raspberry blossom honey.
How low do you want to go?
I do fairly small batches (usually 2 gallons) and sometimes use Muntons which comes in 6 gram packs; I just use the whole pack. The last time I...
I put my fermenter in a cabinet and use yeast that works in the expected temperatures.
At the point when the manufacturers of dry yeast package it the yeast is ready to start fermenting without the growth stage (and oxygen) that...
