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• High Gravity Brewing
  ...eir strong beer for dilution. Above this gravity and the resulting blended lager is too estery. For most lagers to be blended, 16 °Plato (SG 1.064) is a re ...most people. I transfer to a [[Sankey Kegs|Sanke keg]] on top of an older yeast cake, seal up the keg, and attach my spunding valve setup to [[Closed-syste
  9 KB (1,423 words) - 23:59, 13 February 2011
• Bulk Priming
  ...p. You can use honey, maple syrup or anything else that ferments with beer yeast. You also need to know how much beer you have to bottle. ...up the trub or splashing. A small amount of oxygen will be consumed by the yeast but excess will affect the flavour. When stirred in, wait 20 min and bottle
  4 KB (841 words) - 15:40, 10 September 2011
• Home Brew Acronyms
  '''DCL''' - [http://www.dclyeast.co.uk DCL Yeast - formerly Fermentis - Safale, Saflager etc.] '''FAN''' - Free Amino-Nitrogen, helps yeast do stuff
  14 KB (2,225 words) - 23:56, 13 July 2017
• Yeast Pitching
  ...] with an appropriate, measured amount of [[yeast]]. The proper amount of yeast to pitch varies from style to style, from recipe to recipe. ...George Fix, for example, specifies 1.5 million cells per mL per ºP for [[Lager|lagers]] and 0.75 million for [[Ale|ales]]. Ray Daniels sticks with the in
  3 KB (516 words) - 01:13, 12 March 2013
• Vienna Lager Show Notes
  Vienna Lager * 4:50 [[Justin Crossley]] asks the guys to tell us about vienna lager. [[Jon Plise]] gives the run down.
  7 KB (1,134 words) - 20:03, 16 December 2010
• American Red Ale
  0 bytes (0 words) - 20:57, 4 September 2014

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