homebrewandbeer.com

I don't doubt it greg, but what I was getting at is that aging is not necessarily required and is sometimes best avoided with certain styles. Obviously a barleywine or a heavily dry hopped IPA will need time to mature and mellow.

Over time the fruity esters key to a good weizen disappear, as does ...

Never touch mine till they are at least 3 months old, be them Ales or Lagers.

Most people who say there beer start to go "off" after a few months must have problems with sanitizing, the taste of the beer should only mellow a bit after time.

I disagree. There's certain styles that are much ...

Chris wrote:I've racked for 6 months before.

You must have a very small diameter racking hose then :p

Kurtz, my argument was not to support yours of plating being paramount - mine's about the fact the yeast is not the fermenting strain. I'm a scientist and as such approach things that way. I'm confident in my sanitation and have cultured yeasts from bottles successfully on many occasions both via ...

A few things to remember though...
You need about 10 Billion yeast cells for a 19 litre batch

Actually, if you pitch this amount, you're significantly underpitching. The late great Geroge Fix stated an ale pitching rate of around 1 million cells of viable yeast for every milliliter of wort for ...

Aeration of a kit beer is not really necessary; it's more important for an AG brew due to the full volume boil drawing all oxygen out of the wort.

I also believe your original brew of 1.050 was incorrect. It's most likely due to a more concentrated wort from the bottom of the fermenter being drawn ...

I found culturing it easy enough, but the beer it produced wasn't particularly nice. I ended up purchasing some WYeast 3944 for my next crack at Hoegaarden.

I bought a sixer today to try it out. Bloody awful, tastes as bad if not worse than modern VB. The remaining 5 bottles have become the megaswill visitor beer.

Tommo, do you like Russian Roulette too?

Hmmm i don't think that method is for me..

What I do is calculate how much priming sugar would be required for the entire volume of beer based on intended carbonation level. This mass is boiled in water for 5 minutes with the lid on the pot and is put into a spare fermenter (or bottling bucket ...

Wimmig wrote:I know typically it would each stand for 330ml, 500ml and 750ml respecitvly

Correct.

I'm with Evo on this one. There's no way you'd get 1064 with a kit and kilo. I'd say the sample you took for your test wasn't the same as that of the rest of the fermenter - it's often due to incomplete mixing of the ingredients.

Greg,

Peterd's answered it as I would've "it depends". There's many factors, but it took me 7 days utiilising the dregs of a couple of bottles to get to a nice pitchable quantity. Also took quite a few step up procedures.

It's chewing through the wort beautifully.

Nick

The one thing I've noticed when culturing from the dregs of any beer is that it take a very long time for them to get going.

Thanks for the encouragement Peterd. I brewed yesterday, but unfortunately my efficiency was down and the wort was consequently quite watery. It's going to be a light version of Hoegaarden I guess.

Jazman, I've heard good things about the yeast and believe it to be WYeast 3944 Belgian Witbier. I'm ...

Peter,

I didn't take it as being rude, nor was I attempting to be a smartarse; I just like to distinguish between users' posts.

I beg to differ on the availability of the beers in the page I linked to - I guess it depends on the bottle shop you attend. I have a local that stock an enormous range ...

Bitter orang peel can be bought dried from asian food supplies. I believe this is a great way of getting a bitter orange into the brew.

Guest,

Perhaps you should register so we know who we're talking to.

Point your browser here http://www.nada.kth.se/~alun/Beer/Bottle-Yeasts/ for the information you're after.

Nick

In a lot of beers it's an unwanted fermentation byproduct; in some beers it's desired.

It's taste is described as butterscotch/buttery.

Google diacetyl and you've got a lot to read, but clicking on the first page points you here: http://www.beerme.com/diacetyl.shtml

Enjoy!

I can't believe it. I've never even been on this forum and first thing you guys are knocking my beer because of chill haze. If you're ever in West Texas...you get NONE of my beer.

[snip]

Kelly, I have no doubt your beer is tasty... I simply stated that the beer was turbid. I even gave a reason ...