Jim's Beer Kit

Nice one. Missing Tooheys Old are you?

Depending on the beer....up to 50%? Pretty much as much as any other unmalted adjunct. Like wheat. I can recommend a classic "Dry Irish" stout (70/20/10) with the 20% as flaked rye rather than flaked barley. More viscous, yet drier and more peppery. All adjuncts (and hops, methods, spices etc,) are ...

The new Danstar Belle Saison dry yeast will make a very Belgian-esque beer, and it's nigh on unstoppable.

I find Balance Value a better indicator than BU:GU, because it takes into account the effect of attenuation. Drier beers will seem more bitter, and BV takes that into account.

http://www.tc.umn.edu/~rohw0009/homebre ... bvcalc.htm

seymour wrote:

zgoda wrote:Super_simian, that's what I'd like to have as my house ale.

+1, I even took the liberty of reposting it here!

Awww, shucks, it ain't THAT good...

S189 and Maurilager dry yeasts are true lager yeasts which can be pushed up to 20C or so. Any yeast will happily ferment up to 35c. Question is, would we humans enjoy the product of such fermentation? ;) Fair call, I'll re-phrase; S189 and Maurilager dry yeasts are true lager yeasts which can be pu...

1.041 to 1.008 with US05 sounds totally plausible to me. Boom, problem solved.

By "increase the malt" do you mean increase the starting gravity by mashing more malt? Not only will this cause a low attenuating yeast like Windsor to crap out even earlier, but it will totally change the character of the beer. You need to stop thinking of FG as an independent figure, and see it as...

Bubbles do not equal yeast activity. Check your gravity son!

2 packs can help, freshness is also an issue. Re-hydration may also help you. What was your OG?

S189 and Maurilager dry yeasts are true lager yeasts which can be pushed up to 20C or so.

Pale and hoppy, no crystal. 1.042 OG. 64% Pale malt, 24% Vienna, 8% Wheat or Rye malt, 4% unmalted Wheat, Rye or Barley. 30 IBU bittering, 1g per litre flame out, 2g per litre dry hop. Various yeasts. Mixing it up. Best so far? Wheat malt, unmalted Rye, Cluster bittering, homegrown Chinook for aroma...

'Aint nobody got time for dat!

You can't taste chill haze.

God I wish I'd found this tool sooner! Although I am pleased to see my rubbish maths brain was pretty close - I had been going by the smallest volume of StarSan I could measure (being 1/4 tsp) and adding the correct amount of water (~820mL) and the spreadsheet backs that up - I would like to be able...