Jim's Beer Kit

In last months I had 1st unfinished fermentation with us-05. Not much, maybe 0.5-0.8 Plato but still got overcarbonation. The fermentation was going in perfect conditions, in well aerated wort and in optimal temperature. Was it related to your problems? Hard to say, it's living organism.

It's just dark crystal, even less aromatic than Weyermann Caraaroma (they make a clone of Special B called Special W).

Why not try to skim the yeast from the surface? If the starter is healthy enough you should have fermentation going by Thursday and in high krausen by Friday.

It's my preferred combo!

Super-fruity but I prefer to add something citrusy to balance out the sweetness.

Italian company Celli makes very good euro taps, about 90% sold here is Celli. Brass and with chromium coating.

With that procedure you'd be few points off. Liquids shrink when cold.

I had an active account there at some time, I found entering custom fermentables very problematic. And I didn't like the idea of separate recipe lists for us and metric units. Other than that it was fine.

I was disappointed by this hop. Barely any noticeable flavour when mixed 60:40 with Simcoe and 70:30 with Citra.

Raw grains will work too.

Caramalt imparts sweet notes.

I use Iunga for this purpose. Magnum has this tongue drying sensation I can't stand. I traced this sensation to its Galena roots, and all Magnum derivative varieties share this, eg Magnat.

They're new here too, I don't know anybody who uses it.

I think it's not because of hop trub, they employ magic whirlpool technique and have wort as clear as with leaf hops.

MartyMcFly wrote:Just throw your hydrometer out of the window.

Look at the ale, when the bubbles have stopped and the krausen died down, keg/bottle away.

Sometimes you'd like to know how strong is your brew, is it 8 or 10% abv?