Search found 218 matches

by gr_baker
Thu Aug 15, 2019 8:52 pm
Forum: Hops
Topic: Homegron hops and cross pollination
Replies: 3
Views: 121

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: 15
Views: 488

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: 177

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: 3
Views: 224

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: 250

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: 1693

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: 1413

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: 608

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: 608

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: 1024

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: 1024

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: 454

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: 1469

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.
by gr_baker
Sat Oct 06, 2018 2:10 pm
Forum: Grain Brewing
Topic: Dry hopping can lead to exploding bottles
Replies: 6
Views: 678

Dry hopping can lead to exploding bottles

Some breweries in the US that dry hop and bottle condition have been having exploding bottles. It seems that hops contain alpha and beta amalyse and can reduce long chain sugars to short chain sugars which are then fermented by the yeast and cause the exploding bottles. https://www.acs.org/content/a...
by gr_baker
Fri Oct 05, 2018 1:42 pm
Forum: Grain Brewing
Topic: First stuck ferment.
Replies: 8
Views: 540

Re: First stuck ferment.

In that case I'd reoxgenate the wort and pitch the US05. If you can get a 2nd packet then that would help with that size batch.

If you get 75% attenuation that will be between 1.013 and 1.014