Recent content by Asphaltboy

No mention in the recipe for time of addition. Thanks for your advice, will put it in 15 mins bfore the end of the boil

I'm mostly a grain brewer although when time is tight i do an occational Muntons dried malt extract brew. I have a friend in Kimberly who i buy Marris Otter malt from as well as hops. Yeast and other gear i tend to buy from Hop and Grape at Darlington

I don't use sugar in my brews very often, but i'm making a Marstons Pedigree recipe which calls for 10% invert sugar. Would you guys add it at the start / end of the boil or can i put it in as i strain the hops off prior to cooling with the wort still at 95'c ish?

From my experience, and i make a reasonable amount of barley wine, is to all grain, with an oat husk bed to prevent stuck run offs, then add twice the usual amount of yeast starter, (usually a Danstar Nottingham) ferment in the primary for 48 hours then "drop it" into a glass carboy for...

Hello All, I brew typically English style bitters, pale ales and IPA's. OG range from 35 to 70 Plenty of hop bitterness and aroma employed. ALL of the beer gets bottled. Any suggestions for White Labs yeast - looking at WLP 002 or WLP 005 in the listings Really need it to be a...

Hello All, I'm an experienced, yet still eager to learn, brewer who brews regularly across a whole range of beer styles. I am very interested in the different yeast styles which are common in the US but fairy rare and underused in my homebrewing environment. Looking forward to posting...