Jim's Beer Kit

I was under the impression it was purely a back pressure issue, increasing osmotic pressure, preventing yeast functions through the cell wall. Could very well be wrong though.

Far be it from me to argue with Chris White, but I would've expected all Saison yeasts to ferment out to below 1.005 on their own, given enough time and temperature.

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As an alternative to champagne yeast, you could dual pitch a diastatic Saison strain such as WY3711, Belle Saison or Safale BE134. Perhaps in a ratio of 2 or 3 to 1 in favour of your primary strain to the diastatic strain.

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Yep, agree with Jocky et al. Vienna would be a good sub.

We have an open source Malt Substitution Chart https://macchomebrew.club/malt-substitu ... en-source/ that may be useful and open to expansion (or correction) if anyone has anything to add.

Acetobacter is used to make vinegar, and will convert ethanol into Acetic acid, if it threw off other flavours vinegar would also have other characteristics. There is a world of difference between beer in a tube (low volume, high surface area, in contact with beer, flexible tube) to a seal on a keg ...

I haven't dismissed "Acetobacter", it was my first conclusion, but I couldn't explain where it came from and might of expected other off-flavours. So we agree on something, respiration may not be the cause of your issue. Given that we sanitise and not sterilise, the usual sources of contamination a...

My tap water contains enough calcium, so just a touch of yeast nutrient and hop pellet to reduce boil over, which probably doesn't hurt in inhibiting some bacteria.

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Fair point, but given how insufficiently homebrewers aerate wort despite our best efforts, thrashing and shaking, I'm still extremely sceptical transfer through silicone would provide sufficient dissolved oxygen. Highly permeable oak casks have been used for centuries without issue, often for aging ...

Not convinced that is true. During normal fermentation conditions, yeast produce Acetic Acid, this reacts with ethanol to form Ethyl Acetate, a desirable fruity ester. In the presence of too much oxygen, yeast can metabolise glucose into C02 and water, but the Crabtree Effect usually prevents this a...

Something that was mentioned by an Aussie seller of corny kegs was that, due to the oxygen permeability of silicon, you may want to be wary of aging beers in those kegs that have had silicone replacement o rings for the lids, for those it might be better to keep hold of nitrile o rings and use them...

Lightly toasted malts carry a number of different names usually based on the region where the maltings are, so generally Biscuit/Aromatic in Belgium, Melanoidin in Germany, Victory in the US, Amber/Aromatic in the UK. I've compiled a Malt Substitution table from various other tables on the internet,...

One of our club members is a cracker at sour beers and he won a European cup for his peach sour which was lovely. Lately he brought to a meet a peach sour that he had also added in the peach stone as well and the beer had a distinctive nut flavour along with the peach. Mmmm....the nutty taste of cy...

Anyone’s used toasted/ roasted oats? Sent from my iPhone using Tapatalk I've toasted my own before now. I added them to quite a complex Stout grist so can't really say how much impact it had. From memory I toasted Tesco Scottish oats on a baking sheet at 100c, for as long as it took for significant...

Not tried blending yet. Although, I have just started doing something vaguely similar to Barley Wine. I have a Farmhouse Brown Ale, with various Yeasts and Bacteria, sitting in a 9L corny keg with oak chunks. The plan is to draw of 6L every 6 months and top up with a fresh beer. Would love to do a p...

I often run half full, never noticed any difference to the beers that have filled the fv. How big is the headspace on an open fv?

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