Recent content by Miraculix

To give a little update, the strong porters have calmed down a bit and are now quite enjoyable. However, I think they would be even more enjoyable without the BR-8. But no dumper, that is an improvement!

That surely looks like a crowd pleaser to me!

Very well said. I hope your heart will get well soon.

I love a good American light lager! What ibus are you after? How is head retention?

They don't help much against wild yeast but they are pretty effective against souring ie lactobacillus. That was the main reason for them to be incorporated. Otherwise beer turns sour fairly quickly, which doesn't have to be a bad thing btw.

Actually, the opposite is the case. Without hops, lactos are free to roam and they can drop the ph almost in an instant beyond anything that the usual spoilage mos can take. Pair that with the alcohol from the yeast plus the anaerobic environment and you're basically good.

#2 for saisons. They are just great beers when done well.

Most experienced brewers come to a p(o)int where they learn to really appreciate simplicity and well balanced beers. A well made bitter and a well made lager both have this in common. Doesn't matter if it's an American lager or a German helles or Czech pilsner.

It's not different from the usual wild fermentation that has been done since centuries.

English bitter.

You cannot determine what causes the pellicle just by the looks of it. It is basically everything, bacteria and yeasts. Usually... And you are right, the more o2, the quicker the pellicle formation. Usually... at least :D But this certainly does not tell you anything about wether or not the MOs...

I do this kind of stuff with m honey and fruit juices line blueberry juice or some other tart/astringent juice. Session meads within the 5% abv range, carbed up at a higher level. They usually need a few months in the bottle but after that, they are really good! No honey taste unfortunately...

I think it is not just about the esters. It has now more flavour but it's also somehow cleaner in taste, if that makes sense. It just has this thing which makes you want to have another sip directly after the first one. I've never had this with 100% dry yeast beers, but I've had this with liquid...

Thanks for the great summary. I'd really like to know your opinion about turning dry yeast into liquid yeast and its benefits. As posted earlier in this thread, I've brewed a bitter with 3g of s04, that I multiplied in a 2l starter. So I basically made sure that the majority of the pitch was...

What also helps is a hoch kurz mashing schedule + a mashout. The higher temperature steps really do wonders for foam. Unless they do not... sometimes they seem not to work :D .... don't ask me.