homebrewandbeer.com

Be sure to let us know how it tasted, compared to what you used to do.

not the temperature per se, but the effect it has in lengthening fermentation.

would you agree though Ross that you may need to rack if you are using a lager yeast and fermenting at lower temperatures for longer periods, and so potentially inviting autolysis?

Hi, mould scares always remind me of Mark Tatum, the American who's face was scooped out after an inflection from what was described as bread mould. Doctors gouged out his eyes, nose, top jaw etc. They built him a fake face, but there was a photo in the Sunday papers a few years back of the crater ...

Here's the receipt Lolly ...

Ingredients:
• 2kg glucose/dextrose *
• 500g malt extract *
• 500g lactose *
• 100g to 200g crushed or grated fresh ginger (vary to suit your own taste)
• Up to 4 lemons, sliced or chopped fine including peel (optional)

Thanks James for the prompt reply. Lactose is converted to lactic acid during the fermentation process of dairy products such as cheese, yoghurt etc - that's why people who are lactose intolerent (such as me) can eat cheese because our bodies can process the lactic acid, but not lactose.

I know ...

Hi All, does anybody know whether lactose converts to lactic acid in a fermenting beer?

But you are more sensitive than I remember.

And I note that you haven't answered my questions above Oliver.

You know, success has changed you. I remember, not that long ago, when you were just a nervous lowly casual doing the late late late shift, jumping at shadows and finding 17 out of every 2 mistakes. Oh but now, now you're Mr Big Shot ...

I have three of his books and read them often. One I've had for about three years and it's so detail-laden I'm still reading new stuff each time I open it. But the detail is presented with such skill that it never feels heavy.

He was one of those rare talents who really knew his topic, but who was ...

Outstanding! You're livin' the dream!

I think I speak for the rest of the forum* when I say, we're all coming to live at your place.

* That probably excludes Ross from Craftbrewer who I think has seven or so taps in his set-up from what I've read.

http://www.howtobrew.com/appendices/appendixD.html

http://brewiki.org/ManifoldGallery

Looks good Oli.

Did you mean it to be that dark?

It's based on a Hardy right? How does it compare?

Any idea when it will hit its peak?

Is it too early to say if you'd do anything differently?

buscador wrote:but my boss loved it, so i bring it in every friday

you're going to go a long way in this life buscador

This is shaping as the biggest let down since Star Wars I: The Phantom Menance.

This is starting to smell fishy to me.

I'm just about ready to call it ... the much-hyped Millennium Ale Project has failed to see out the decade.

wildschwein wrote: Lower temperature brewing, like 20C and below leads to less fusel oil formation in your brew which encourages better heads on your beers.

and less severe hangovers.

I have never repitched onto an entire yeast cake.

I have collected a litre or two of used yeast with a sterilised container, and stored it in a sterilised PET bottle in the fridge.

I have also drawn two litres from a beer in high krausen and added that to wort immediately.

If you reread my post ...

I really was just making the point that yeast change.

"Charles Wells, in common with many brewers who use an ale yeast in conicals, replaces the yeast with a fresh batch after a number of brews to prevent the culture mutating into a true lager yeast and changing the complexity and character of the ...

From Beers of the World mag:

"Ken Don (head brewer) said this did not present a problem for him, as he replenishes the yeast at Young's after every nine brews."

They're talking about fermenting with ale yeast in conical vessels. Apparantly because of the fermenter shape the ale yeast yeast mutates ...