I will try the 1450. I like that yeast. Actually, since the forum has been talking about lately I have wanted to try it in several brews.
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Sorry. I want mine to taste American (clean, American hops). I tried low fermentation temp with the Windsor hoping for a clean ferment. I probably could have asked the forum for guidance and not gone there. But learning by doing is fun too.
That's what I want too. Yours is more of a session APA/IPA. Mine was more of a shrunk American Brown (but not this time unfortunately).
But you;re using British ingredients, right?
That's what I want too. Yours is more of a session APA/IPA. Mine was more of a shrunk American Brown (but not this time unfortunately).I made a second batch of this beer with some changes.
Major change: fermented with Danstar Windsor. OG 1043. SG 1018. ABV 3.3%. Mash temp was 152F.
I thought with those numbers I would have a nice full bodied mild. But actually, the beer tastes very thin/watery.
I think I will try WLP002 next time.
The other change was using English Chocolate malt. That plus the Windsor yeast give this beer a more English taste than I wanted.
Edit: on rereading the thread there a few other good yeast choices for next time suggested. I want something more attenuative than Windsor (and cleaner) and more attenuative than US-05.
Great! However, I'm sticking with an American mild. Only domestic ingredients and American flavor characteristics.
I've read that you can find used Co2 tanks locally. Where should I look and how much should I expect to pay for a used 5 lbs tank?I bought mine full of co2 at Airgas. They are a national company. My last refill was $9.10. I think the original 5# tank was in the mid fifties.
Exactly the drill. Take the disconnect off and pull the trigger. Don't be too afraid, but for sure be cautious. Once the disconnect is off the danger is near nil.
And yep, pulling the trigger with the disconnect on can be dangerous. Ask Amanda K.
You could hook it up to a keg and dump the gas if you are worried.
It will not reseal. The valve has a needle that punctures a bit of foil.
I've always released the left over gas and tossed the cartridge.
Sorry, I suppose I should have elaborated on what I meant by 'dirty yeast.' I meant to say that the yeast slurry contains trub.I think your filter would get clogged very fast.
Indeed, I have read quite a bit about yeast rinsing, and I have also watched several videos about it. I'm about 90% sure that I'm doing it correct. However, I like S. cerevisiae's suggestion of simply decanting and storing the yeast in whatever beer remains after racking. The method eliminates many of the steps required in the yeast rinsing process. What's the best way to transfer the slurry from a fermenter to a bottling bucket? For lack of a better way, I have somewhat carefully been dumping the slurry into the bottling bucket as the liquid level is too low for an auto siphon.
To press the subject further, has anyone else tried to filter trub from yeast slurry? I have this grand scheme in my head that incorporates an inline #200 or smaller filter with one end attached to a hose connected to the spigot of the bottling bucket and the other end attached to another hose routed to a container or attached to a pump if gravity is not sufficient enough to pull the slurry through the filter. Will it work? I have no idea. I suppose I will get around to trying it someday.
What is the proper way to decant? I always pour it but loose yeast.I cut an 18" piece of tubing. I suck on one end and carefully siphon into the sink. I loose very little yeast and siphoning takes 30 seconds or less. I soak the tubing in my starsan bucket first. I also usually cold crash the starter.
Correct me if I'm wrong someone. But assuming the beer is totally done, the priming sugar adds around 3 gravity points. So it should be evident how important it is to be sure it's done. If it still has 3 points to go and you add 3 points, you'll end up with a mess and a waste of beer.You are definitely right, bottling before fermentation is complete can lead to bottle bombs. I don't think FLBrewer is going to bottle just yet. He said he thinks fermentation is 95% complete. Sounds like he is still planning to wait a bit longer.