Jim's Beer Kit

In a bitter or simple pale ale, you'd notice a difference. In a porter, with all the dark malts and perhaps crystal too, the base malt will be just that. Base malt.

What is your reaction?

oliver tate wrote:Is this what an infection looks like?

Yes

I'm not sure if the un-modified product is as available in the UK as it is here, but these jiggers look the goods. I haven't done it yet, but they seem cool. You could even cut in a tap low down, blank off the top plate and use them like a party keg/cask type of deal? http://aussiehomebrewer.com/top...

FG alone does not a clear post make. What was your OG, did either beer contain simple sugar or other adjuncts; and what was your mash temp? All variables need consideration.

They don't do it, because with modern efficiency, "small beer" doesn't work. Plus they usually sell it on to farmers for stock feed. My advice? Get a new idea. Although the water thing is an issue.

If it's a dry saison yeast, I'm assuming it's re-pack Belle Saison. At over 22C BS will rip through a beer in 3 days. However, I recently used it at 17-19C and it took a good 10-12 days to finish. Never stalled, never crapped out, but did take its' sweet time. Left a lovely dry but restrained finish.

Buy a hydrometer. Make sure your beer is done fermenting. NEVER EVER GO BY TIME ALONE!

A) It's Oz (if you must,) not Ozzy. Or Aus/Aussie. I am an Aussie, I come from Aus (although I would never say that...) B) TED is rubbish. It's in a clear bottle FFS. But if you must, any bland international style lager (kit or grain) with the addition of a dry enzyme and Saflager 189 fermented at 1...

I have found, when seeding bottles with Orval dregs, the Brett takes a seriously long time to reach a noticeable threshold - OK if you are disciplined enough to store them for ages. But I find the dregs from Green Flash Rayon Vert make themselves known on a much shorter timescale - 6 weeks, versus 6...

True parti-gyling is a bit tricker than that, as it involves making different gravity worts and blending them pre-fermentation to varying ratios. What you're talking about is essentially "combined grist" brewing, and could work BUT won't you just run into the same draining issue with the second beer?

Make sure you rinse out the bleach very well 'though.

What was your OG?

Notto will be much better than 05 for a quick turnaround.

I am going to be stoked if these are truly new yeasts. And I'm not usually a nay-sayer, BUT some of the descriptions sound...familiar. For example; M07 (British Ale): med-high attenuation, high flocculation, high compaction, can ferment as low as 12C? Sounds very much like Nottingham. Although they ...