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If it's been there for years, you will probably be able to split multiple rhizomes. FOr example my 5 year old Chinook ended up being split into around a dozen 10cm rhizomes, and that was about 1/3rd the bulk of the entire original rhizome. The rest was stuck in the compost. To my knowledge all the s...
- Wed Aug 26, 2015 4:32 am
- Forum: Kit Brewing
- Topic: Dry hopping and cold crashing
- Replies: 14
- Views: 1330
There is a risk of developing grassy flavours and aromas when dry-hopping cold or for extended periods. But then lots of people do it, so do what you feel.
I have never had belle saison finish that high. It's an absolute monster, has gone to 0.997 for me. I wish I could get it to stop around 1.005, would make IBU balance a lot easier Exactly! I totally thought it was done, looked fairly bright and stable gravity over 48 hours; but it kept attenuating ...
If the yeast is Belle Saison, be sure to double check fermentation has finished. I bottled a couple of batches around 1.006-7 after 10 days primary and ended up with over-carbonated (but delicious) beer. Belle Saison will go very, very dry and can take 2-3 weeks to be totally done. As I said though,...
- Sat Aug 08, 2015 8:54 am
- Forum: Grain Brewing
- Topic: So I did my first AG, This happened
- Replies: 23
- Views: 3639
The whole 'you can't get contamination from dry hopping' thing may well be b*******. I've had 3 infected batches, 2 very likely from dry hopping. A SS tea-ball with weight seems the best and safest solution.
Hi Midlife, Kyle is right. For a stout you need roasted barley. Chocolate or black go towards Porter. You could say this. But you'd be wrong. Not to pick on you specifically Bigmouth; but what falls into stout or porter territory is totally up to the brewery putting the label on the bottle (or pump...
Stout or porter, tomayto tomahto. All in the perspective, but either almost definitely need a roast grain. Black malt, patent, roast barley, even roast wheat. Choc pretty much won't cut it. Then again, there are no absolutes in recipe formulation. Well, needs OG and yeast. And I usually add flaked o...
- Wed Jul 15, 2015 1:54 pm
- Forum: Yeast
- Topic: Mauribrew 514 Top Fermenting Ale Yeast
- Replies: 31
- Views: 5352
I seriously doubt it too. I only mention it because the Coopers A yeast in question is provided with their Wheat kit (and Irish Stout.) That said, I know from experience Mauri Weiss is great for dark milds and stouts, used thus it doesn't overpower with weizen-style phenols. I must have seen that t...
- Tue Jul 23, 2013 3:03 pm
- Forum: Beer Recipes
- Topic: Looking for deceptively good low gravity recipes
- Replies: 24
- Views: 1902
FFS, you should barely be breaking a sweat at 28 you big Jess. Perfect weather for brewing a saison too!
I can't speak for S-23 (in fact I've heard some negatives, but not my experience) but know for a fact that S-189 at 18C makes a damn clean mega-brew lager type beer. 95% pils malt, 5% sugar or "maize" (aka instant polenta) or rice (aka minute rice) or whatever. 8-15IBU of a 'clean' or 'noble' hop. 6...
In SA, if you can pinch a sachet of Coopers kit yeast from a kit-brewing mate, you should be OK. It's actually pretty good stuff IMHO, just used by blockheads most of the time, and not available in Aus on it's own. Otherwise, http://www.craftbrewer.com.au/shop/details.asp?PID=4169 is pretty good, it...
I would use both but roast barley is still the key, you just have to be careful with how much? Balance, as usual, is everything. Roast barley isn't THE key, it's at best A key; roast/black malt also gives a ruby hue in low amounts, and crystal malts in the 100-150L range (Caraaroma for example) giv...