i'm a big fan of re-using yeast. Currently I have the belgian pale ale fermenting with Safbrew S-33. I was planning on making the holiday/Christmas ale recipe next, has anyone thought of trying a yeast like S-33 with a Christmas style recipe? I can't even really think what it would taste like. Maybe it would be cool/ different, maybe it would suck and is a bad idea.
BEER, a mixture of malted grains, water, hops and yeast, that is transformed through the course of fermentation that transcends the simplicity of those basic ingredients, fundamentally into the drink of life. turbo_ale
I've just started to drink my 'Holiday Ale' brew (though I used Nottingham Ale yeast, one of my favourites) - and it hits the spot, just right for the season. Reminds me of the 'Winter Warmer' brews I love back in the UK at this time of year.
S-33 should be fine, but if bottling I'd be taking care to ensure the brew has cleared in the secondary sufficiently to minimise sediment. When I'm not using a high flocculation yeast I try to remember to cold-crash the brew the night before bottling.
Two brews of 5 US gallons a week just keeps up with demand...
I've been on the fence for a speidel tank for a couple of years now. I'm finally going to buy one and I want that big one (60L) to hold my 10G batches... I see B3 lists it as approx 15.75 inches width. My chest freezer is a tight 16 inches.
Are the B3 measurements rounded down?
Aside from my freezer lid not standing 100% straight up, I imagine I'll have to angle it in to the freezer a little and lower with my winch. Can anyone confirm the widths?