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09-30-2007 5:00 PM


  • Chesterfield, England
  • Experienced brewer who experiments with grain and yeast styles.
    Beers tend to be hoppy as i am a de
  • Brewing,reading,drinking
  • Plant Manager
  • Steve
  • Rock / metal
  • Chesterfield, Beeston


  • Posted in thread: When to add sugar? on 09-17-2007 at 09:04 PM
    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

  • Posted in thread: Hello from Chesterfield, England on 09-17-2007 at 06:15 PM
    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 ge...

  • Posted in thread: When to add sugar? on 09-17-2007 at 05:53 PM
    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...

  • Posted in thread: BIG Beer help! on 09-13-2007 at 08:27 PM
    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 ...

  • Posted in thread: Advise on White Labs Yeast on 09-13-2007 at 07:59 PM
    Hello All,I brew typically English style bitters, pale ales and IPA's.OG range from 35 to
    70Plenty of hop bitterness and aroma employed.ALL of the beer gets bottled.Any suggestions for
    White Labs yeas...

  • Posted in thread: Hello from Chesterfield, England on 09-13-2007 at 07:27 PM
    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...