Tomorrow's bree

Discussion on brewing beer from malt extract, hops, and yeast.
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Rookie
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Tomorrow's bree

Post by Rookie » Sun Jul 03, 2022 9:49 pm

3 pounds pilsner dme, 14 ounces specialty grains, 1 ounce perle hops, and a pack of belle saison yeast.
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I'm just here for the beer.

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MashBag
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Re: Tomorrow's bree

Post by MashBag » Mon Jul 04, 2022 7:23 am

Where do you find the time for all these brews... Or do you just a cupboard full of ingredients 😱

WalesAles
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Re: Tomorrow's bree

Post by WalesAles » Thu Jul 07, 2022 8:49 pm

Rookie,
You making cheese as well?

Oh, sorry, that`s Brie #-o #-o :D :D

WA

CJJ Berry
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Re: Tomorrow's bree

Post by CJJ Berry » Thu Jul 07, 2022 11:00 pm

Looks good I will be brewing on Monday 3.4 kgs of LME 227g of crystal malt, 40g Target, 40g Brambling x and 40g of WGV 45 minute boil 10l half the LME to start with the other half at 35 minutes. Always produces good flavoured Ale.

Happy brewing,

currently fermenting turbo cider, elderflower ale & ginger ale. on to elderberry wine tomorrow

CJJ Berry
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Re: Tomorrow's bree

Post by CJJ Berry » Thu Jul 07, 2022 11:01 pm

by the way dry yeast I can't get on with the wet stuff

Rookie
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Re: Tomorrow's bree

Post by Rookie » Sat Jul 09, 2022 3:08 pm

MashBag wrote:
Mon Jul 04, 2022 7:23 am
Where do you find the time for all these brews... Or do you just a cupboard full of ingredients 😱
I brew once a month and have enough to brew through May.
I'm just here for the beer.

Rookie
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Re: Tomorrow's bree

Post by Rookie » Sat Jul 09, 2022 3:09 pm

CJJ Berry wrote:
Thu Jul 07, 2022 11:01 pm
by the way dry yeast I can't get on with the wet stuff
I've only used liquid yeast once in the past four years.
I'm just here for the beer.

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MashBag
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Re: Tomorrow's bree

Post by MashBag » Sat Jul 09, 2022 4:26 pm

Rookie wrote:
Sat Jul 09, 2022 3:09 pm
CJJ Berry wrote:
Thu Jul 07, 2022 11:01 pm
by the way dry yeast I can't get on with the wet stuff
I've only used liquid yeast once in the past four years.
I can't help but think it is an unnecessary, expensive folly.

guypettigrew
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Re: Tomorrow's bree

Post by guypettigrew » Sat Jul 09, 2022 6:45 pm

MashBag wrote:
Sat Jul 09, 2022 4:26 pm
Rookie wrote:
Sat Jul 09, 2022 3:09 pm

I've only used liquid yeast once in the past four years.
I can't help but think it is an unnecessary, expensive folly.
Why ??

Guy

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MashBag
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Re: Tomorrow's bree

Post by MashBag » Sun Jul 10, 2022 1:31 pm

Good question, why is it so expensive.

Tbh I think wet yeast for homebrewers is no more than clever marketting. When dried is the same quality.

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bitter_dave
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Re: Tomorrow's bree

Post by bitter_dave » Sun Jul 10, 2022 2:42 pm

MashBag wrote:
Sun Jul 10, 2022 1:31 pm
Good question, why is it so expensive.

Tbh I think wet yeast for homebrewers is no more than clever marketting. When dried is the same quality.
I think Guy was asking why it is unnecessary rather than expensive.

Isn't it about range rather than quality per se? Some yeasts don't like being dried as I understand it. I say this as someone who has almost always used dried yeasts for convenience but can the attraction of wet yeasts (I would love there to be dried version of WL002).

guypettigrew
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Re: Tomorrow's bree

Post by guypettigrew » Sun Jul 10, 2022 3:36 pm

MashBag wrote:
Sun Jul 10, 2022 1:31 pm
Good question, why is it so expensive.

Tbh I think wet yeast for homebrewers is no more than clever marketting. When dried is the same quality.
Thanks bitter_dave, yes, I was asking why you think it is unnecessary. Having used both wet and dried yeast I find wet yeast gives a more complex range of flavours in the final beer.

As to expense; £9, or thereabouts for a sachet. Harvest it carefully and re-use. Just to be safe I only use it 4 times. About £2.25 a brew.

Guy

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MashBag
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Re: Tomorrow's bree

Post by MashBag » Mon Jul 11, 2022 6:47 am

I just find it odd that other practitioners of fermentation are perfectly happy with dried...
And there is an enormous variety.

I am doubtful if there are yeasts that wouldn't 'dry' well, but I do get that wet would work well for smaller runs, of less commercially viable strains.

Food for thought.

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