Recent content by cacmp

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Hi, Is it possible to replace the crystal malt with candi sugar on british style? Like a bitter. I suppose the candi would give you a thinner body, but that could get compensated with a higher temp mash. Would the flavor be any similar? Has anyone done this?

Thank you, guys, for your responses. I love this place

Hello. I have a question. Lets say I brew a Kolsch which is fermented cool with ale yeast and then lagered. This beer is usually lagered in bulk, dropping the temperature of the whole fermenter once the beer is fully attenuated and have had an diacetyl rest. And packaging after that. Would...

I always reuse my caps. But just to be sure I cap half my batch with brand new and the other half with the used ones. I use a bench capper and always try to take off the caps gently

I always reuse my caps. But just to be sure I cap half my batch with brand new and the other half with the used ones. I use a bench capper and always try to take off the caps gently

I always reuse my caps. But just to be sure I cap half my batch with brand new and the other half with the used ones. I use a bench capper and always try to take off the caps gently

Hi. My question is: If I do a 10gal mash of say an English Bitter consisting of MO+C60+Amber. Would it be ok to split that mash in two and add some steeped grains in just one of the worts? Lets say I add some Chocolate + C120 to one batch making it into something like a Porter. That way with...