Recent content by G_robertus

I'm not sure there are many unflavoured ones, that would kind of defeat the point. The name comes from juniper berries and most brands I know contain at least some juniper, though the amount varies. The jonge Bokma I have definitely contains juniper berries, but the flavour is not as strong as...

(Pseudo) Lagers with not much going on always seem to perform best around my friends, even though I might not like them. NEIPAs also seem to do well usually, but not as good as lagers.

I would not recommend using jenever, it's basically gin. Use something a bit more neutral without juniper berries if you don't want that in your beer. Licorice root powder should be ground zoethout, yes. I don't have any experience with it though. Another option would be to look for something...

Biscuit is very drying and toasty. I limit myself to 2.5% to maybe 5% in light beers, leaning to the lower side with lower gravity. It works nice in tripels that need some dryness. Higher amounts up to 1.5-2 pounds can be used in dark strong stouts when you aim for 1.120+ OG imo. I like 60/30/1...

I was just throwing it out there. I've never really had issues with dry yeast past their due dates if they were kept cold. Still, manufacturing can go wrong. Given a quick Google search 12 PSI should be fine. Did you hit that number very early on? Perhaps too early? I'm not sure if this...

It kind of reminds me of stressed fermentation then. I've had that before with strains that shouldn't do that typically either (e.g. Nottingham), but I underpitched and very poorly controlled temperature. I'm not into pressure fermenting so I don't know whether you added too much pressure or...

What part of a weizen are you tasting? Esters, clove, mouthfeel or general yeastiness? K-97 can be hard to drop, but you'd notice that in the glass. I'm not a fan of this yeast due to the snow globe effect, but I tend to agree you might have a cross contamination if you taste phenols or strong...

I have a little update as well. I tried fruiting some of my BR-8, PS and BS co-pitch, but it completely watered the beer flavour down. Every aspect decreased quite a bit and at bottling the only solution was to blend it with A-tier actual wild stuff I still had laying around. This was done to...

There are numerous sources on yeast pitching rates and the likes online. Wyeast has their own post on it. Typically less yeast causes stress and slower fermentation. The reason it could stall is that some yeast, including some Belgian yeasts, tend to stop fermenting when the temperature drops...

I followed these steps when trying it once. It's a hassle though and very hard to do in an AIO so I've done it just once. The beer is good though.

Mashing too warm won't give you attenuation this poor. I know some brewing software already accounts for it, but I'm not sure all of them do. BrewFather for example does. I agree you pitched way too little yeast initially though. Both strains can stall I think, so racking and adding in a bit of...

AFAIK Beersol is SiO2 and Biofine is as well. Should be the same product.

Apart from BU/GU ratios (which don't say everything in my opinion), higher gravity will influence hop utilisation and result in lower bitterness. However, I also agree with the statement that you might notice oxidation the longer the big batch lasts. Higher ABV also results in better uptake of...

Even though freedom units don't come naturally to me, this sounds like extremely poor efficiency for what you're trying to achieve. Or are you aiming for a pastry stout with an OG of 1.180-1.200? In that case think thrice about using an AIO for this recipe. Regardless I'd go for a double or...

I add primarily calcium salts, so gypsum and CaCl. Calcium I'd have to check, but I'd say around 150. I've gone higher with pretty much any ion before, hence my confusion. I've also clearly labelled them all and keep my regular cooking salts far away from my brewing salts and all of them...