T
Tartan_Brewman
Hi this is my first post to the forum after recently buying the beersmith software. It seems really good and hopefully will let me plan and run my little brewery.
i have been brewing a while now and have noticed that i only get a yeast head of about 25mm thick (1" in old money) during fermentation. My vessel is at 20 degC roughly and it is about 18in diameter. The final product always seems ok and attenuates very well with good floculation. When reading texts and forums it seems that my yeast head should be a rocky thick structure instead of what looks like a foamy head on a beer. The yeast is re-used white labs liquid yeast dry english ale variety.
Also i am a brewer in the north east of scotland and i was wondering if there are any other UK or scottish based people on the forum for a discussion on sources of ingredients.
Cheers
i have been brewing a while now and have noticed that i only get a yeast head of about 25mm thick (1" in old money) during fermentation. My vessel is at 20 degC roughly and it is about 18in diameter. The final product always seems ok and attenuates very well with good floculation. When reading texts and forums it seems that my yeast head should be a rocky thick structure instead of what looks like a foamy head on a beer. The yeast is re-used white labs liquid yeast dry english ale variety.
Also i am a brewer in the north east of scotland and i was wondering if there are any other UK or scottish based people on the forum for a discussion on sources of ingredients.
Cheers