Last Activity:05-04-2013 8:56 PM
24 Likes on 14 Posts
Posted in thread: Graham's English Cider on 04-18-2011 at 08:02 PM
* I am using EC1118 yeast. Should I pitch one full yeast packet if I am doing half the total of
the OP's recipe? Will that extra yeast create any issues?* Should I cut the lemon and tea in
half as wel...
Posted in thread: Brewing Sugars - Jaggery, Piloncillo, Turbinado... on 04-08-2011 at 05:37 AM
I've been using the same numbers for Piloncillo as Turbinado, it's very similar in flavor, but
the piloncillo seems to have a bit more of a buttery taste, I assume from the mallard reactions
Posted in thread: Graham's English Cider on 03-09-2011 at 10:58 PM
Question: is the function of topping off with more juice in the secondary simply to fill
headspace?.A: It's just to fill headspace.As for keeping it in primary for bulk aging, I
wouldn't keep it in pr...
Posted in thread: Invert Sugar - Creation, Use, Flavor, Etc. on 02-20-2011 at 06:13 AM
I'll bite on this as well. it sounds like the sort of sugar you want to use for this is sold
around here has "evaporated cane juice" which is quite a bit lighter than turbinado or
demerara, but certai...
Posted in thread: Graham's English Cider on 02-11-2011 at 08:26 PM
I can really only vouch for the recipe as written, which is without the brown sugar, honey or
spices.I really think that IF you were going to do spices, which I don't recomend, that'd be
far too much ...
Posted in thread: What British yeast on 01-26-2011 at 09:04 PM
You know, I think that WYeast West Yorkshire, or While Labs Yorkshire Square Ale would be great
in all of these. that or the WLP005, ringwood. They are all very malty yeasts, and would work
great in a...
Posted in thread: Honey Porter Recipe on 12-26-2010 at 09:11 PM
I think you won't taste the honey in there, even at 3 pounds. Personally I would add 2# of a
STRONG flavored honey (buckwheat, basswood, etc.) at secondary (don't boil it), and replace
half of the cry...
Posted in thread: Irish Red Recipe- Suggestions welcome. on 12-16-2010 at 07:25 PM
If you want some extra mouthfeel, toss in some flaked barley. my irish red looks like this (in
percentages, I dont' have my beersmith here, I'm at work)MO: 81%C150: 5%Flaked Barley:
3%Roasted Barley: ...
Posted in thread: Irish Red Recipe- Suggestions welcome. on 12-16-2010 at 07:08 PM
If you want it drier, you shouldn't be mashing at high as 154, but more like 150 or 148.
Mashing higher will make it more sweet. I might also suggest replacing the C40 with a smaller
or similar amount...
Posted in thread: The strangest thing I've ever put in a recipe is... on 12-16-2010 at 07:05 PM
I've added what some might consider "strange" things in my beer, as I've done a few non-hop
beers bittered with Yarrow, mugwort and wormwood. Turned out quite interesting, although I will