Brewing With Total Confidence
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I've brewed with Azacca 4 times. All were NEIPAs with Citra and sometimes another hop. I used Azacca in the 1-2 oz/gallon range along with equal...
To the already very good advice above I'd add this. After one's palate has adjusted to the frequent (or recent) consumption of highly hopped ales...
I had never thought to try Wilamette in an American wheat beer, mostly because I associate it with an English sense of beer styles. To be fair,...
I just love it that so many people are getting back into brewing these ESBs and other English styles. They've been pushed off the shelves of even...
It sounds like your efficiency and OG were likely just fine and your ABV is in line with the recipe assuming you ended up with the expected volume...
That would explain the contaminated batches. Those dark nooks retain moisture and create an environment where microbes can flourish. Give...
Fermentis actually posts flavor profile test results for 34/70 and backs up its usage in that temperature range with clean results, which I find...
I use German Pilsner exclusively since a bag of Breiss Pilsner produced a lackluster flavor profile. I am particularly sensitive to flavors coming...
Congratulations! A true achievement.
I'm not surprised that you didn't get any peppery and lemony notes from WY3711 even at that temperature. I have used Lallemand Belle Sasion for my...
Is your kettle thick stainless steel or aluminum? I’m not a fan of using the burner during my mash unless I’m trying to caramelize some of the...
Dry sounds like tannins to me. Especially if your tap water tastes very good. Any chance you mash out and sparge? That can get the grain bed too...
I appreciate someone else publishing numbers on this. There are very old reviews-es from England where a “big beer” was made from the first...
Looks great! I think the label “blonde ale” is misleading but the labels don’t fit all of the new styles anyway. Id be more likely to try the...
Good luck Konstantinos and let us know how it goes!
Great! Sounds like a solid starting point. Admittedly, I am struggling to find my zone with Fawcett Pale Chocolate malt which made my last two...
My personal opinion is that the amber ale you started with is still too much of an influence on the beer. I’d approach it from the other direction...
Will, I wonder if the recipes you liked included Special B (raisin/toffee) instead of Crystal 120 and English brown malt (chocolate) as well. I...
I have not used that strain but let me just say English yeasts certainly make for a “confused” flavor profile before they drop, and they can take...
That’s heavy all right. Out of curiosity what is the batch size that you used to get those numbers?
