Recent content by hampshirebrewer

g-r, I hope your brew went well today. I found a recipe for 1909 oat malt stout that includes linseed (surprised me anyway) that includes the tip that it's flaxseed. And my doctor tells me to consume more flaxseed. So I shall later this fall...

I only use a secondary fermenter when "dropping" a pilsner a day after pitching to move the beer off the trub or if I am using the yeast cake in the primary for a bigger beer. Like this month's Wee Heavy. It seems a secondary might be a good idea to limit hop debris in the bottling bucket for...

Warrior is a good hop for anywhere in a brew for ales. Great for bittering with its high alpha acids. Magic Hat here in VT used 100% Warriors in their HIPA before the hop shortage made them switch to Columbus and it was the best beer they ever made in my opinion. I've used it mostly for...

I haven't kept a brew in a cask for more than two weeks but I can't imagine there would be an issue with a 6.2% brown ale. Over there that would be considered a strong ale. I got my pin from NB last year and used it four times. Once i was somewhat tentative driving the tut with the spile and...

I wonder if the onion garlic vs tangerine is a function of whole hops or pellet hops? I used only whole Summits again this year in an IPA as FWH and late additions starting with 15 minutes and again got a mildly tangerine-y IPA. I do use pellets as dry hops with no adverse effect on flavor...

Yes, late hopping is not a feature of the dry Irish stout we all know well. But a little variation is a good thing. Last year I used a little crystal malt in my Irish stout and I think I fixed my water treatment and it competed well locally. More importantly it tasted great. I think NJ is right...

I'm brewing today: For 5 gallons: 64% 6-row US Pale 16% flaked barley ground fine 11% Victory 7% Simpsons roast barley ground fine 2% Belgian black malt 1 oz Perle, 60 minute boil 1/3 oz Kent Goldings, 0 min 1028 Yeast Anticipate 1038, 37 ibus Water treatment for soft water: 3/4 t calcium...

Maybe it's just some of us like onions? I sense more tangerine than onions in my summit forward brews. And I agree it's a more mellow flavor than some of the more aggresive hops like centennial or chinook. I too don't like aging my brews (they don't last long anyway). Hope this isn't going...

I made an all-summit IPA this fall with whole summits that was spectacular with the following hop schedule: 5.5 gal OG 1069 FG 1015 Yeast: 1272 1/2 oz 60 min (all alpha 16%) 1 1/4 oz 15 min 1 1/2 oz 10 min 2 oz 5 min 4 oz 1 min 1 oz pellets dry hop Hope this helps.

I tend to hop my milds by equally dividing hops into 60 and 30 minute boiling additions, aiming for total ibus of 15-22. My most recent batch was based on an American mild and used 0.16 oz whole Zeus for each addition. This calculated out to 15 ibus. I can perceive bitterness but can't taste a...

FWIW there are some very nice mild recipes in this forum using Maris Otter base malt, and some recommendations for Gambrinus ESB malt. I may try the ESB malt this spring and compare to my Vienna malt brews. Mild is a favorite style I brew a few times each year.

Version 6 scored 1st place locally; I used Vienna for base malt, dropped C80 to 1/4 lb, and adjusted the hop schedule as follows: Amarillo 8.2 AAU FWH Simcoe 6.4 AAU FWH Amarillo 7.2 AAU 75 Simcoe 6.6 AAU 75 Amarillo 2.4 AAU 20 Simcoe 3.9 AAU 20 Amarillo 8.8 AAU 5 Simcoe 8.2 AAU 5 .75 oz...

I'd just sub Vienna for Mild Ale malt one for one. Vienna has become my favorite base malt for all but the palest of brews anyway. I do wish more shops carried British mild malt but it is hard to find nowadays.

Looks like a good recipe to pitch onto a yeast cake. I used to rack a new beer onto yeast cakes as my primary method of reusing yeast. It does work well. Usually I racked my first beer into a secondary and then racked the new brew onto the yeast cake within minutes. Sometimes I got away with...

Actually I think your recipe looks more like a sweet stout. Roasted malt or barley is a frequent component of stouts, but in small quantities (and generally in weaker gravity brews) they are components of porters as well. The exception being modern draught Irish stouts which are of relatively...