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07-22-2016 7:40 AM

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  • Posted in thread: Good cheap recipe! on 07-22-2016 at 07:40 AM
    If you really want dirt cheap, with pils, then maybe try a French Saison, with 95% pils malt +
    5% table sugar (and add in a little munich/vienna if you want), then ferment it with WY 3711.
    Add in a si...

  • Posted in thread: Cascade and EKG Combo on 07-22-2016 at 07:35 AM
    Nice. Light & floral.

  • Posted in thread: First Stout - All Grain Recipe help on 07-17-2016 at 08:50 PM
    Because too much dark roasted malt creates an acrid burnt flavor, like an ashtray, rather than
    a rich roasted beer flavor.Exactly this. OP: knowing a bit more about what you aim for helps
    (e.g., OG, s...

  • Posted in thread: First Stout - All Grain Recipe help on 07-17-2016 at 12:11 PM
    I just played around with this. You mention 'roasted malt' so I assume you mean patent malt
    (black patent malt, etc.). I've sort of dialled this towards my tastes: roasty, relatively dry,
    good body fr...

  • Posted in thread: First Stout - All Grain Recipe help on 07-16-2016 at 11:34 PM
    I'd about halve each speciality malt and up the pale malt. 11-12lb of grains should take you to
    just under 1.060. Make sure to keep it bitter enough.

  • Posted in thread: Belgian single? on 07-12-2016 at 05:01 PM
    This works incredibly well. The yeast is not anything I'm used to. It's fairly powdery and
    forms flakes that don't settle in the bottle. Appearance is a light yellow, fairly cloudy
    (specially after ch...

  • Posted in thread: Samuel Smith's Best Bitter Clone (attempt) on 07-08-2016 at 02:17 PM
    If you had it in cask it was likely to be dry hopped. You could add a small amount of invert or
    some light adjunct (maize, rice) to replicate body.

  • Posted in thread: Brexit Old Ale and EU Bitter on 07-04-2016 at 08:42 PM
    I'd remove the Special B and the Biscuit malt. Can you make some invert #4 with cane sugar and
    the molasses? Shouldn't take long. Pale chocolate seems good for colour (you could up it a
    bit). A small ...

  • Posted in thread: Recipe suggestion help on 07-04-2016 at 08:36 PM
    Not using crystal malts is a fairly good suggestion to start. I'd go for 5-10% flaked maize as
    well to keep the body lighter and not too malty. Amber malt is a good alternative (~5%) for
    some nuttines...

  • Posted in thread: British Golden Ale recipe critique on 07-04-2016 at 08:33 PM
    Hiya! Remove the 30m addition to reduce the IBUs a little bit. Do you have any more BX? You
    could add 1oz at 5m as well as dry hop. You should aim at a bit more hop character and less
    bitterness as su...