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08-31-2015 10:28 PM

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101 Likes on 94 Posts 


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  • Posted in thread: help with recipe on 08-31-2015 at 09:18 AM
    Shouldn't be thin with all that residual sugar left in it either. I don't know about kegging
    but wouldn't it just need a couple of weeks to condition and for the flavours to meld
    together?Btw, brown m...

  • Posted in thread: First RIS recipe on 08-30-2015 at 03:58 PM
    I wouldn't add much crystal, though. Good ways to increase complexity are different invert
    sugars, amber malt, brown malt, different roast malts. Brown and amber malt by themselves
    provide layers of f...

  • Posted in thread: First RIS recipe on 08-30-2015 at 09:49 AM
    I wouldn't bother with 5m additions as all the aroma will fade. 15m might still leave some
    flavour. I think the mention of sugar above (either some muscovado or some invert) is worth
    following. Do 12l...

  • Posted in thread: Advice on Porter recipe? on 08-30-2015 at 09:44 AM
    I love the look of that brown malted recipe.

  • Posted in thread: Wye viking hops on 08-29-2015 at 02:03 PM
    What's the flavour like? Parentage?

  • Posted in thread: Feedback on Recipe on 08-28-2015 at 09:25 PM
    I'd move the late hop additions to 15m and up the IBUs. It will mellow and fade with age. Looms
    good. Chance to up the brown to 1.5lb and lower the roast barley below a pound.

  • Posted in thread: Help with Best Bitter recipe on 08-27-2015 at 08:27 PM
    0.8 IBU to OG seems like a reasonable target to start

  • Posted in thread: Feedback on Recipe on 08-27-2015 at 10:39 AM
    Up the brown to at least a pound (maybe 2-3) and reduce crystal accordingly. You can easily use
    20-30% of brown malt in your grist.

  • Posted in thread: Second Runnings Beer (parti gyle) on 08-27-2015 at 06:49 AM
    These guys are talking about proper partigyles :-)As above, once you have two mashes or boils,
    nothing stops you producing two, three or as many different beers as you want. You still have
    the whole f...

  • Posted in thread: Help with Best Bitter recipe on 08-25-2015 at 08:58 PM
    Seems fine. You can dial from there. Lots of bitters are pale and hoppy, while this one would
    be amber and aromatic. Make sure it has some bitterness but don't overdo it.


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