Last Activity:07-22-2016 7:40 AM
Likes Given: 53
226 Likes on 208 Posts
Posted in thread: Good cheap recipe! on 07-22-2016 at 07:40 AM
If you really want dirt cheap, with pils, then maybe try a French Saison, with 95% pils malt +
5% table sugar (and add in a little munich/vienna if you want), then ferment it with WY 3711.
Add in a si...
Posted in thread: Cascade and EKG Combo on 07-22-2016 at 07:35 AM
Nice. Light & floral.
Posted in thread: First Stout - All Grain Recipe help on 07-17-2016 at 08:50 PM
Because too much dark roasted malt creates an acrid burnt flavor, like an ashtray, rather than
a rich roasted beer flavor.Exactly this. OP: knowing a bit more about what you aim for helps
(e.g., OG, s...
Posted in thread: First Stout - All Grain Recipe help on 07-17-2016 at 12:11 PM
I just played around with this. You mention 'roasted malt' so I assume you mean patent malt
(black patent malt, etc.). I've sort of dialled this towards my tastes: roasty, relatively dry,
good body fr...
Posted in thread: First Stout - All Grain Recipe help on 07-16-2016 at 11:34 PM
I'd about halve each speciality malt and up the pale malt. 11-12lb of grains should take you to
just under 1.060. Make sure to keep it bitter enough.
Posted in thread: Belgian single? on 07-12-2016 at 05:01 PM
This works incredibly well. The yeast is not anything I'm used to. It's fairly powdery and
forms flakes that don't settle in the bottle. Appearance is a light yellow, fairly cloudy
(specially after ch...
Posted in thread: Samuel Smith's Best Bitter Clone (attempt) on 07-08-2016 at 02:17 PM
If you had it in cask it was likely to be dry hopped. You could add a small amount of invert or
some light adjunct (maize, rice) to replicate body.
Posted in thread: Brexit Old Ale and EU Bitter on 07-04-2016 at 08:42 PM
I'd remove the Special B and the Biscuit malt. Can you make some invert #4 with cane sugar and
the molasses? Shouldn't take long. Pale chocolate seems good for colour (you could up it a
bit). A small ...
Posted in thread: Recipe suggestion help on 07-04-2016 at 08:36 PM
Not using crystal malts is a fairly good suggestion to start. I'd go for 5-10% flaked maize as
well to keep the body lighter and not too malty. Amber malt is a good alternative (~5%) for
Posted in thread: British Golden Ale recipe critique on 07-04-2016 at 08:33 PM
Hiya! Remove the 30m addition to reduce the IBUs a little bit. Do you have any more BX? You
could add 1oz at 5m as well as dry hop. You should aim at a bit more hop character and less
bitterness as su...