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02-19-2017 9:04 PM

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  • Posted in thread: Insane Barleywine/ Utopia clone. on 02-19-2017 at 11:51 AM

  • Posted in thread: Good London porter/stout recipe with dry yeast for first AG brew ?. on 02-19-2017 at 11:44 AM
    Note on the hops. They are not that important in the finished product but they shouldn't be
    overlooked. A bittering addition that gives most of your IBUs with a small addition around the
    20m mark (or ...

  • Posted in thread: Good London porter/stout recipe with dry yeast for first AG brew ?. on 02-19-2017 at 11:25 AM
    That chinooklehead looks good, you could replace the wheat malt for more pale malt. The main
    thing about a relatively 'traditional' London porter is the use of brown malt and a balance
    between sweet a...

  • Posted in thread: Imperial Stout Recipe on 02-19-2017 at 11:11 AM
    I love brown malt, I tend to use 10-20% regularly in porter and stout. Plenty of milk
    chocolate, some toast, lots of heavy malt, etc. As you increase the amount it does become more
    typically roasty bu...

  • Posted in thread: Scottish 80/- recipe critique on 02-19-2017 at 11:03 AM
    I'd remove the Special B and replace it with Black Patent Malt for colour. Lots of Scottish
    brewers darkened their 80/ with brewers caramel so you'd be looking at minimising the caramel /
    roast flavou...

  • Posted in thread: English Ales - What's your favorite recipe? on 02-18-2017 at 12:50 PM
    I went to the local university beer & cider festival on Thursday. I knew all the beers fairly
    well, but they had an incredible selection of ciders. It was surprisingly popular, which I find
    amazing. W...

  • Posted in thread: Good parti-gyle recipes on 02-13-2017 at 06:13 PM
    Yeah, the traditional is to blend the boiled worts. You can use different hops in each, etc.
    Traditionally you'd hop according to strength. It does allow you to make lots of beers from one
    mash. So if...

  • Posted in thread: New to all grain - which grains should I buy? on 02-13-2017 at 12:07 AM
    Thanks again to everyone who contributed. I made my trip to the grain store. It was awesome! I
    purchased about 140 lbs of grains. Base, several crystals, wheat, Munich, and one more but I
    forgot what....

  • Posted in thread: How Much Crystal? on 02-12-2017 at 11:59 PM
    If you want to avoid it going too dry I'd remove the flaked corn, which is a source of mainly
    simple fermentable sugars. Hard to judge what is sweet but not too sweet! :-D

  • Posted in thread: Good parti-gyle recipes on 02-12-2017 at 11:57 PM
    Remember that in a proper parti-gyle you blend the boiled worts so you can come up with two
    beers that do not need to be so extreme. I.e., you have an average OG divided between the two
    FVs. Say you h...