Recent content by tomaso

Day 15 and the sample has fermented out (almost) completely. It tastes nice but the honey is only very slightly noticable. The reasons for this, even though we've added 1kg/13% honey are in my opinion .)Dumped the honey into the kettle at flame out and think some of it (maybe 20-30%) got lost...

Oh, that's right :) well spotted.

I've had a similar problem (https://www.homebrewtalk.com/showthread.php?t=545300) and am now very happy with my malty brews. Some things that worked for me: .) Used to leave my pot on the stove during the mash which resulted in a higher mash temp and lower FG = thinner beer; took pot off the...

Thanks for the advice but it's too late, already fermenting away on Saf-05 :); besides, I belong to those who don't like the flavour that Saf-04 gives the beer The honey we used is directly from the hives of my girlfriend's family so as raw as it gets :)

OK, good to know. I'm using saf-05; starting at 18C and will go up a bit in a few days

Brewed it yesterday and went with 1kg at flameout. I'll see how it plays out and if it's not satisfactory I'll follow your advice for the next one. I might add another 05,kg of pasteurized honey at high krausen. Do you think that either way the fermentation would take longer than 3 weeks...

Good advice, thanks. But unfortunately I can't get any honey malt soon and am brewing today :) Will try next time

This is my recipe for a Strong Honey Ale. Don't know what style to categorise it as so I put English Barley Wine in Beersmith. I want the taste and aroma of the honey to be quite noticable but not overpowering. Here's my idea of how to balance it. I know the honey is almost pure sugar but I'm...

Ok, it's almost brewday and the recipe has been modified somewhat. There is a bit less honey (afraid of overdoing it): 750g at flameout i.e. 9,7% of total bill; Longer boil of 90mins for kettle caramelization. 250g Carapils for some more sweetness and head; To balance the sweetness of these...

I don't want to add honey malt because the whole idea is to get the flavour/aroma of the honey itself. .5 IBU/SG is quite bitter for my taste so unless the honey changes the perceived bitterness I'd go with less. Does it? Plan to use 69C which will get me to 1.019 FG which I guess is a good...

Thanks guys! Much appreciate it. Since it's not too expensive I´ll probably pitch 1.5 packets of dry yeast. Any thoughts on my hop schedule? Not sure how brewing with honey changes the process. As I mentioned, I'd like the beer to be just slightly bitter to balance any sweetness from the honey...

My girlfriend's family have their own bee hives and for Christmas we want to brew a Holiday Ale using their Honey. The idea is a strong, moderately sweet and only slightly hoppy beer. Either a brownish strong ale (maybe with more crystal malt) or a porter/stout. Below is the recipe for the...

I've made a 1,4L starter (1,032) on the stir plate from a three months old smack pack of Bavarian Lager yeast; It showed no activity whatsoever for three days and then gradually a krausen formed; I left it for another day and then cold crashed it. FG was 1,005 and the spent wort tasted super...

My reply comes a bit late... The brew turned out well so I guess my starter was fine. One thing though.. You say that the cells produced will have the same vitality but I think the point is that the cells produced in the higher gravity wort by older yeast will be stressed out. That's from...

Quick question: My ph meter stops blinking and according to instructions that's the ph value but then it drops more until it stops. Today's brew: stopped blinking at 5,7 but then dropped further to 5,45 until it stopped moving. Which one is the correct reading? Thank you!