Last Activity:08-23-2016 9:30 PM
Likes Given: 53
232 Likes on 214 Posts
Posted in thread: Help with my first attempt at nn American Barleywine recipe on 08-22-2016 at 05:13 PM
I do really like Amber malt in big beers, gives character while not being overwhelming. I think
melanoidin malt might be too much.
Posted in thread: MO/MO SMaSH Recipe Ideas on 08-22-2016 at 05:09 PM
I'd consider invert sugar syrup (around 10%) of the total if you want something that will taste
like normal beer yet have a bit more character. Invert #2/3 would be great and would add some
Posted in thread: My Stout is too Sweet on 08-20-2016 at 02:11 PM
Remove the crystal and carapils, add more bittering hops to bring IBU up to at least 50.
Posted in thread: Help me make a IPA with these hops! on 08-20-2016 at 02:09 PM
When you mention that you want something different from fruity and citrusy, what are you going
for? You could go for a pine, resine type profile with Simcoe, Comet and Chinook. Or you could
go more de...
Posted in thread: Stout feedback on 08-17-2016 at 09:51 PM
You don't need the carapils. I'd maybe dial back the roast malts slightly but up to your palate
Posted in thread: Building a dubbel grain bill - any advice? on 08-17-2016 at 06:21 AM
Malt Miller has syrups. I'd use 15% syrup and ~3% caramunich.
Posted in thread: Building a dubbel grain bill - any advice? on 08-14-2016 at 09:52 PM
Ha, just noticed the OP is also in Cardiff, never seen that before... my experience with
Belgian styles is that the more stupidly simple you keep it the more like the real thing it
Posted in thread: Building a dubbel grain bill - any advice? on 08-14-2016 at 01:33 PM
Pilsner, dark syrup and, optionally, another malt.
Posted in thread: Help with Black Patent in Stout Experiment on 08-14-2016 at 01:31 PM
I made porters aiming at the same SRM using pale malt and either brown or patent. The patent
was a bit thin and unidimensional but the brown was complex and impressive.
Posted in thread: English Ales - What's your favorite recipe? on 08-09-2016 at 05:24 PM
Thanks for all the info, I've been following this thread for years. Regarding invert syrup, can
I use Belgian syrup for invert #2 or #3 or are there striking differences in invert sugars?They