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By Aussiekraut · Posted
I use MO for my dark ales and most SMASH brews. If I need "regular" pale malt, I use Barrett Burston. -
Thanks for your advice, it’s now in the fridge cooling down. -
By Alex CheapYeast · Posted
@YeastyBoy @Fergy1987 hi guys, almost weekly I have discounts on different yeast. Happy to post them in this thread as well if that's ok with the forum rules. Are you after any particular yeast? Happy to give a discount but don't expect anything crazy. The margin is already miniscule (ask any LHBS owner how much they make on yeast. And they don't need to pay for postage). -
By lickedthestamp · Posted
Actually the Coopers hydrometers are calibrated in distilled water @ 20°C to read .998 🙂 Really needs to be distilled water too as I was getting inconsistent readings using tap water. -
My Flanders has all sorts of crap in it. A few sach strains, brett and various bacteria.
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By King Ruddager · Posted
Yeah that's about where I am with a lot of things brewing too. -
By Journeyman · Posted
AFAIK temp fluctuations are most risky early on in the ferment - my understanding is that after that the yeast has decided what characteristics it has so temp changes need to be a bit more extreme to cause problems. Your temps are within 'normal' range for ales so I think it will be fine and they reached high enough I think you can trust your SG reading to be showing FG. I'd call it done and cold crash it (if you can) then bottle or keg. -
By Journeyman · Posted
I use Coopers Ale malt as my base malt in partials and specialty malts for the character of the wort. I got some MO recently to give it a go but I've used golden promise a few times and that worked well That was ~300g GP with 750g CA. In the batch with MO I also got some American Ale malt to try. That will be in the next batch.
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