Recent content by timabram

Starting up a microbrewery here in UK brewing traditional British ales as a core and some off the wall specials .... Recipes are there or there about just waiting on sorting out premises ... before all that lovely bureaucracy ! Tim

Hi, I've produced a brown malt porter .... 60% brown 35% Maris Otter pale and 5% Caramalt ..... Fuggles, Goldings and Bramling Cross Yummy rich toasty

Why not try a Danstar Nottingham ale yeast ....., really neutral, lovely for a clean hop/malt taste without any yeasty overtones perfect in a New England IPA! and if you want the estery notes just make the initial fermentation warm and fast.

I use Beersmith and with the exact volumes and equipment profile it comes out with temps bang on .... predicted 9F drop ... that's what we get on a 20 Gal batch ..... as suggested try tweaking the settings and remember the longer the transfer hoses ... especially un-insulated ones, will cause...

We fly sparge all our English ales with no mash out at a high sparge temp (around 77C, 170F) works a treat for anything 10 Gal and above (my tun with this volume sits at 67C anyway) and rapidly comes up to 75C with a 77C sparge liquor beers come out very British but delish.... and very...

MMMmmm brown malt ... brown but not boring ! In the primary now ....... (nearly fully fermented) British Strong Brown Bitter called Brown Bess (sorry for the metric measurements) 72L batch size (about 140 pints) 11kg Maris Otter 2 Kg English Brown 0.75 Kg English Chocolate 100g Fuggles...