I'm not familiar with Belle, but 3711 is easy to use and I like the results I get.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Homebrewing allows me to embrace my geekiness and have beer available all the time. And it also allowed me to join my homebrew club, which is a great bunch of friends that also have beer available all the time. About 75% of my social life is homebrew-related, so either I'm a loser or I have a great social life.
Is anyone degassing and/or adding staggered nutrients to cider, as one does with mead?
My only concern in reconsidering this is that maybe if I stir in the Campden and then immediately put the lid on the cooler, I'm somehow inhibiting the process?
So I will be doing a BIAB for the recipe I listed in the first post and it uses irish moss. I have seen a lot more people using gelatin as opposed to irish moss. Is there any significant difference?
Also, this will be my first BIAB and I am wondering how much I should be using for my starting water. I have seen a lot of people use 6.5 when doing BIAB for a 5 gal batch. Does that seem about right? Also I have seen some people sparge when doing BIAB. Should you sparge to increase your efficiency when doing BIAB if you have a way of doing that? Such as a turkey frier with the bag attached to the fry basket?
Just jumping in to high jack, whats a good mash temp for a German Hefe? No experience brewing one, but think I would like to in the near future
Are you talking about Witbier?
Like Dave says, WY1007 is as close to a lager yeast as you can get in an ale yeast. But no matter what yeast you use, it won't be very lager like unless you can find a way to ferment it cool and somehow keep it cold afterwards.
I don't know. Some of Brulosophy's exbeeriments might casually suggest that fermentis 34/70 can ferment above 60F with decent "lager-like" results. That dry strain seems to be fairly forgiving. That might also be an option for you. But either way, keeping your initial fermentation as cool as you can is really the key to producing a mock lager.