Last Activity:05-24-2015 5:55 PM
Likes Given: 17
79 Likes on 76 Posts
Posted in thread: English Pale recipe Critique request on 05-24-2015 at 07:39 PM
Tettnang, saaz and spalt hops have always been very valued in British brewing. They are just
out of fashion right now. But yeah, half Tettnanger half Willamette would be more like it.
Posted in thread: English Pale recipe Critique request on 05-24-2015 at 04:05 PM
I'd cut the Victory (never seen it here) either entirely or drop it to 1/4lb. You could give it
1/2lb medium Crystal. Depends a lot what kind of bitter / pale you want, but you could drop the
Posted in thread: Stock ales - recipe feedback / help on 05-23-2015 at 02:48 PM
To be fair, I'll give this a dry hop and bottle / barrel it as a strong bitter for the summer.
I'll rebrew at a higher gravity for aging.
Posted in thread: English Ales - What's your favorite recipe? on 05-22-2015 at 10:42 PM
I suppose technically not a "Burton Ale" but it sounds like this sort of thing is close, and
what JKaranka is likely talking about: seems like a decent starting point to me for a dark
version, you c...
Posted in thread: English Ales - What's your favorite recipe? on 05-22-2015 at 07:16 PM
Young's Winter Warmer is reputed to be a Burton. You also have mid century KK and KKK which
were Burton and Old Burton when sold at the bar. The point is that the style evolved a lot
since it was a pa...
Posted in thread: Brown stout - feedback on 05-22-2015 at 06:10 PM
Hi allPutting together a brown stout for the summer. Currently along the lines of:5.5 US
gallonsOG 1.066, 61IBU, 32SRM.Grist10.5lb Maris Otter (78.9%)2.25lb Brown Malt (16.9%)9oz Black
Posted in thread: English Ales - What's your favorite recipe? on 05-22-2015 at 05:59 PM
I just think the pale burton and the burton ale are two very different beers. Because burton
ale (from the 20th century) is in living memory (going extinct in the 1960s) people often think
that the pa...
Posted in thread: English Ales - What's your favorite recipe? on 05-22-2015 at 05:37 PM
The weird science stuff I was referring to is " salt of steel, or iron sulphate, bean flour, &
sal prunella". The last one is what butchers in stores use to make the meat red again? WTF?
Here's an int...
Posted in thread: Anyone want to build me a recipe? on 05-22-2015 at 04:28 PM
Keen to see more pictures :D
Posted in thread: Game of Thrones S5, Beer Ideas on 05-22-2015 at 04:26 PM
Any more brewed or drunk?