Search found 220 matches

by gr_baker
Wed Oct 02, 2019 2:13 pm
Forum: Yeast
Topic: Dried vs. Liquid yeast
Replies: 10
Views: 417

Re: Dried vs. Liquid yeast

I think that the main difference between dried and liquid yeasts is the wider selection available in liquid form. If a particular yeast can be dried then it will probably taste very similar to the liquid version of the same yeast.
by gr_baker
Sun Sep 29, 2019 5:12 pm
Forum: Dispensing
Topic: Priming sugar vs Beer temperature for Bottling
Replies: 4
Views: 147

Re: Priming sugar vs Beer temperature for Bottling

The temperature used in the calculation should be the maximum temperature reached during fermentation since that will determine how much co2 is dissolved in the beer.
by gr_baker
Thu Aug 15, 2019 8:52 pm
Forum: Hops
Topic: Homegron hops and cross pollination
Replies: 3
Views: 203

Re: Homegron hops and cross pollination

Also, although the seeds may be hybrid the flowers have to be true to type as they're on the parent plant. Basically, don't worry about it.
by gr_baker
Fri Aug 09, 2019 5:49 pm
Forum: Malts and Grits
Topic: Amber Malt.
Replies: 17
Views: 842

Re: Amber Malt.

Agreed, amber is something to use sparingly. It's got a very strong toasty/burnt flavour.

Perhaps you could use some in a stout but 5kg is going to be sitting around for a while I think
by gr_baker
Fri Jul 26, 2019 12:10 pm
Forum: Grain Brewing
Topic: Grainfather increasing batch size
Replies: 2
Views: 223

Re: Grainfather increasing batch size

I have done this a while back before I had a grainfather so your experience may vary. It does work well as a technique but you may experience slightly lower mash efficiency and lower hop utilisation. Whether you want to compensate by adding a little extra grain and hops is up to you. I didn't bother...
by gr_baker
Fri Jul 19, 2019 3:25 pm
Forum: Grain Brewing
Topic: Delay before boiling.
Replies: 4
Views: 418

Re: Delay before boiling.

It will be fine. I doubt there will be any noticeable difference
by gr_baker
Wed Jun 19, 2019 9:01 am
Forum: Dispensing
Topic: Kegging an Irish Stout - CO2 or Nitrogen?
Replies: 4
Views: 290

Re: Kegging an Irish Stout - CO2 or Nitrogen?

I think stout is normally carbonated with a mixture of carbon dioxide and nitrogen. My local supplier provides a 70/30 co2/N mix for stouts
by gr_baker
Fri Feb 22, 2019 2:54 pm
Forum: Yeast
Topic: A wet version of windsor
Replies: 18
Views: 1791

Re: A wet version of windsor

Dried yeast is much easier to handle, use and store than liquid. So I think that if a yeast can be successfully dried then the manufacturers have no motivation to make a liquid version.

If you're getting results that you like then I'd stick with it.
by gr_baker
Fri Jan 25, 2019 4:17 pm
Forum: Grain Brewing
Topic: Fullers selling off brewery to Asahi
Replies: 10
Views: 1469

Re: Fullers selling off brewery to Asahi

Sad news indeed. Brakspear of Henley did exactly this a few years ago. The brewery was sold for housing, the beers brewed alongside Hobgoblin and Brakspear became an also ran pub chain.
by gr_baker
Wed Jan 23, 2019 11:48 am
Forum: Yeast
Topic: Yeast starter or not?
Replies: 6
Views: 649

Re: Yeast starter or not?

Well you might be underpitching if you don't build a proper starter with that og. However, if the yeast is fresh you should be ok.

If you want to be safe, wait until next week
by gr_baker
Wed Jan 23, 2019 11:35 am
Forum: Yeast
Topic: Yeast starter or not?
Replies: 6
Views: 649

Re: Yeast starter or not?

It depends what you're brewing. If it's a session ale. Then getting the starter going now and pitching tomorrow or even straight from the packet might be ok.

However, if it's a cold fermented lager or a strong beer I'd build the starter and brew next week.
by gr_baker
Tue Nov 06, 2018 10:53 pm
Forum: Grain Brewing
Topic: First lager, need a few pointers
Replies: 10
Views: 1076

Re: First lager, need a few pointers

I do two weeks in primary, add gelatine and leave for a few days then rack off to secondary and lager for 4 weeks.
by gr_baker
Tue Nov 06, 2018 9:42 pm
Forum: Grain Brewing
Topic: First lager, need a few pointers
Replies: 10
Views: 1076

Re: First lager, need a few pointers

Hi,

I would cool to fermentation temperature before pitching. I've found that 2 packets of yeast are just fine for 25 litres. How big is your batch?

I don't carbonate before lagering, instead doing it in a fermentation bin in the freezer.
by gr_baker
Sat Nov 03, 2018 5:55 pm
Forum: Fermentation
Topic: Stuck - intervention required?
Replies: 5
Views: 494

Re: Stuck - intervention required?

I've not used it myself but there are threads on other forums that indicate that 60% attenuation may be what you'd expect from that yeast. I'd rouse it and give it a few more days and if still stuck chuck in the Nottingham which should get you 75-80% attenuation. Or if you'd be happy with a bit less...
by gr_baker
Thu Oct 25, 2018 10:17 am
Forum: Yeast
Topic: Gervin
Replies: 15
Views: 1554

Re: Gervin

What was your OG? Nottingham is normally a high attenuation yeast around 75-80% or more. If you're stuck on a lot less I'd wonder about your mash temperature.