Recent content by Pekkales

I just brewed a Witbier with Mangrove Jack's Witbier yeast. I think it was reasonable. It gave good amount of Witbier characteristics, but also quite strong flavours. I was hoping a bit more delicate ester production for this style. But my fermentation temperature might have been bit too high...

CHÂTEAU SMOKED is a very nice malt. Just used it in smoked porter and it gave very nice smoky flavours, not too strong and not too mellow either.

Special B has indeed very strong and distinct flavour. I had 5% in a Dubbel and the flavour was quite strong. Will be using less in the next batch, like 3%.

Has anybody had experience in using these flat peaches in mead? There is lot of them available in grocery stores right now and they are very tasty IMO. Very sweet though so not sure how they taste after fermentation. Also the flesh is white so that could provide interesting color in mead.

I've been struggling with the same thing (from Finland myself). They also produce significant amount of orange blossom and lemon honey in Spain. That's where I ordered my honey. Only got orange blossom but I'm also interested in trying the lemon honey, please share your experiences with it :mug:

Okay good to know, do have more specific info on the diffrences of those yeasts? I just acquired a Duvel strain from Swedish yeast lab called Saccharolicious and looking to do some testing with it.

Hard to believe that there would be big diffrence between these yeasts because they are the same Duvel strain.

How big batch size was this? Just made my first kiwi mead myself, used about 2.5 pounds kiwis in 5 liters (1.3gal) batch. Hopefully turns out good, the smell in fermenter was amazing!

You should use the Grainfather calculator for water. I used only beersmith for calculations at first for GF and the OG and the amount of beer was way off, after switching to GF calculator it's pretty much spot on.

Okay good to know that it probably takes quite a long time to ferment this type of drink. Can't wait to try it out!

I was planning my first braggot and thinking something similar to this recipe. Maybe little less honey, so maybe 1/3 of honey and 2/3 of malts and shooting for 10-12 ABV range. I was wondering if people use yeast nutrients during the fermentation like in making mead? Or is the malts giving...

Thanks, will be trying this one for sure! :mug:

Sounds delicious! Could you share the recipe?