Recent content by Mumathomebrew

I don't know if it would work with beer the same way, but whenever I've had an infected wine (admittedly only in gallon batches) then I heat it enough to kill infection but not remove alcohol, and then restart yeast. Has always worked.

There's actually quite a good point for making our own brewing sticks. Soak them in the pure yeast of choice first then let them evolve naturally. Off to carve mine too.

The infected beers I've ever seen of other peoples have been uber fizzy. Is that not always the case?

Took this to our beer group for evaluation. It had really changed, not in a good way, from the early nicer version it had been. Unlike the acceptable versions we've so far made. This version, although still just about drinkable, had a sharper burny fusil flavour undermining the maltiness, and...

Reporting in from post 479. Beer 1 - original correct recipe = got chucked as it had grown something weird in it Beer 2 - half and half = quite nice but unstable ferm temps made it taste a bit like aspirins. Drinkable but not necessarily delicious (yet). Might improve with time. Beer 3 & 4 -...

The gluten bit doesn't bother me. Perhaps making it gluten free catches all the more customers. My supplier does MO and GP so I might do a side by side SMASH just to learn. It was a nice refreshing beer.

Beers 2 & 3 look as if they're brewing ok, but beer 1 has a sort of fleshy brain thing filling the whole demi. There appears to be beer around it but it's huge. Weird.

Beer details are generous with information :- IPA session 3.9* Uses Golden Promise malt Gluten free Citra and Ekuanot hops in whirlpool and dry hop London Ale II yeast (another site says London Fog ale yeast) I've got Lager Malt and Maris otter plus a small flavouring selection of other malts...

I hadn't boiled the wort after extraction once I realised the mistake. It was standing around before I boiled it and hopped it for each beer.

Friday afternoon... it has taken all this time and all these beers to use up that 20 litres of silly maths mistake. Basically I'd put in ten times the amount of crystal due to a single decimal point error, and enough ignorance/stupidity not to automatically recognise it at the time. Beer 1 =...

Done a mega lot of reading on how to use crystal and caramalts properly. With a max of 10-20% then this mistaken blend is not looking promising. So decided how to fix it whilst retaining a good spirit of curiosity and using this as a good learning curve. Make a new brew of MO and Spelt to...

Very, and yes. I was preparing all the recipes on a spreadsheet and preparing the tun when the whole household decided to come and cook supper and pancakes all around me. I fled with a scrap of paper and settled down in another place to weigh stuff so just wasn't thinking straight. Madness now i...

Sussed it I think. In order to make the right proportions back for at least one demijohn of the correct(ish) recipe I need to take out a 10% sample of my above horlicks and add it to a new mash of the original recipe Maris otter and spelt quantity minus 10%. So use 2 litres of my current...

We started this beer last night thinking we were ready enough. Quite a newbs horlicks went on. Working with much larger equipment takes some getting used to, but it's fun anyway. Temps weren't accurately staying on target for a stepped mash. The temp regulator on the tun must be rather old, so...

Thank you. I was wondering if it was possible to use ordinary long grain rice as it's much, much cheaper.