Brewing With Total Confidence
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So, I've been fascinated by the different and wide ranging strains of yeasts available to us as homebrewers and the flavours, aromas and...
So I've been playing with the idea of brewing a sour apricot saison and have cobbled together this recipe:...
Completely agree with what you are saying but should my FG be off by 0.010 in a big beer, say OG of 1.095, I would consider that acceptable...
So, I've not had this problem myself yet but preparation is key in my eyes and I'm interested it what others think. When it comes to fermentation...
Thanks Bubba. I've adjusted the percentage of sugars down to c.16% and increased the amount of base Pilsner malt. I've read elsewhere that up to...
Hi Everyone, It's a new year and time to experiment. It would be great to hear your thoughts as this would be my first self made Tripel...
Thanks for the advise RazzleDazzle, I have the time over the New Year so might build on it like you've suggested to get to the required pitch...
Hi everyone, I need to make my first lager yeast starter and could do with some advise. I am limited to a 2 litre starter size and I need to get...
Out of interest, has anyone tried this for controlling pH: https://www.themaltmiller.co.uk/product/five-star-5-2ph-stabilizer-4oz/ I've seen a lot...
Thanks Nosybear. I'll probably opt for a little of the acidulated topped off with phosphoric to get my pH. Thanks everyone, I'll let you know how...
Look around it seems Acidulated Malt should be limited to 5% of the total grist with some sources saying 1% will have an affect of 0.1 to the pH....
Thanks everyone, I'll aim to get the pH down to a more suitable level and focus on the crisp end of the mashing schedule. Would anyone have any...
Hi Everyone, I'm fairly new to BIAB brewing but have a few under my belt and have had a go at creating my own recipe. My next brew day will be in...
