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Tilt's Discussions (813)

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Discussions Replied To (562) Replies Latest Activity

"Spot on Druid - yep, what he said!  Maybe look at your grain crush too if your effic…"

Tilt replied Nov 21, 2012 to Recipe Advice Thread

 4181 Jul 22, 2020
Reply by jamis

"1) Go by taste I reckon but 4-6 days at ferment temps is a rough guide. 2)  You migh…"

Tilt replied Nov 21, 2012 to Recipe Advice Thread

 4181 Jul 22, 2020
Reply by jamis

"I think Martin Bridges attempted to recreate Victory and wrote it up on here a wee w…"

Tilt replied Nov 21, 2012 to Top notch English Yeast for a Premium Bitter/ ESB

 18 Nov 25, 2012
Reply by Richard Jack

"Brewers Coop had some a month ago - I'd not seen it here in NZ before that.  Not sur…"

Tilt replied Nov 21, 2012 to Top notch English Yeast for a Premium Bitter/ ESB

 18 Nov 25, 2012
Reply by Richard Jack

"Thanks - I think I'll go with 1275 and then do a split batch if I can source some 14…"

Tilt replied Nov 21, 2012 to Top notch English Yeast for a Premium Bitter/ ESB

 18 Nov 25, 2012
Reply by Richard Jack

"Thanks fellas.  I did a bit of a search before posting and saw both 1028 and 1469 co…"

Tilt replied Nov 20, 2012 to Top notch English Yeast for a Premium Bitter/ ESB

 18 Nov 25, 2012
Reply by Richard Jack

"Best time to do it too - I'm sure they'll be worth the wait."

Tilt replied Nov 19, 2012 to Carbonating a lager for bottling - issues with dead yeast??

 5 Nov 19, 2012
Reply by Tilt

"No worries - haha... the wait is torture for that brew you just know is going to be…"

Tilt replied Nov 19, 2012 to Carbonating a lager for bottling - issues with dead yeast??

 5 Nov 19, 2012
Reply by Tilt

"A couple of other bits of info might help some more with sorting your problem out -…"

Tilt replied Nov 19, 2012 to Carbonating a lager for bottling - issues with dead yeast??

 5 Nov 19, 2012
Reply by Tilt

"Good general advice  - and has worked for the small range of English yeasts I've use…"

Tilt replied Nov 16, 2012 to Whitelabs Burton Yeast

 19 Mar 14, 2013
Reply by Grant R Baker

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