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I know it's probably a bit late but I've now made 4x lagers with this strain and it's great. It definitely accentuates hop flavour and bitterness, so probably not the best strain for a malty beer, but it makes a superb pilsner! I'm now making my 5th lager on the repitch and it's working...

Hmm, well the melanoiden really does bring quite a lot to the beer. The carapils isn't particularly important from a flavour perspective, but I'm kinda going back to it these days to try and get my beers to attenuate less when using large amounts of pilsner malt. It seems that with an...

Great news, how did you get along? I posted this recipe years ago, but it's still probably the best lager I've ever made. If I brewed it again, I'd lose the carapils and flaked barley entirely and just go pils / munich / melanoiden. I actually used UK munich malt in this originally, which has...

I live about 5 miles from Bairds maltings, but they don't sell in smaller quantities than a few tons / a lorry load at a time. My online LHBS stocks all Fawcetts malts though so I really have no excuse but to make this :)

Dog hair in the mash, á la Tasty McDole?

Sorry to dig up an old thread, but did you ensure your mash pH was correct? If it gets too high, you extract tannins from the grain which can cause a haze (ask me how I know). This can happen really easily with something like a pilsner which is all light coloured malt, especially if your water...

whoah that's a lot of crystal!!

I actually use clip-lock food containers - kinda like tupperware but with locking lids with gaskets that keep air out, hence keeping the malt fresh. Also, if you can keep your malt refridgerated, so much the better.

I've kept crushed malts refrigerated in oxygen-barrier containers for a year and they still tasted good enough to brew with, but I think 6 months is probably the longest I'd want to keep crushed malts, especially lighter-coloured ones. In my experience, darker and especially roasted malts will...

I got this on yesterday as a small test batch - I had to go without the aromatic, as what I thought was aromatic was actually cara-aroma. Fermenting now at 19ºC (66ºF), will allow it to step up a few degrees over the course of fermentation to a max of 21ºC (70ºF).

Well thanks for the vote of confidence! I'll probably get it on tomorrow as I just received all the ingredients this morning :) My idea for this beer is to have a firm bitterness, balanced by a rich, caramelly maltiness, but with just a touch of hop flavour so the malt really shines through...

Thanks! I think as homebrewers we're often tempted to throw in all but the kitchen sink in our beers. I might even leave out the aromatic and go no-sparge instead - the british malts have such a depth of flavour to them already that I'm not sure it'll improve the recipe.

Hi all, Well, usually I do lagers but I do like to have a keg of ale on hand, and I've just about finished my current one - a Cascade / Amarillo pale ale. I thought I might like to have a British bitter on for a change. I adore Fullers ESB so thought I'd try for something similar. All malts...

All the De Koninks I've had before have not been bottle conditioned. What De Koninck are you drinking that has yeast sediment in the bottle?

Ya, it's such a shame it's being held in winter - Cape Town (my hometown) is cold, wet, windy and miserable in winter. At least the rest of the country still has pretty fair weather with clear skies etc, even if a little cold. Re Green's mess up - a shocker but I feel for the guy. Still think...

Hi bru (hah, that was weird) Well, the way I look at it is this: We do not deserve to be ranked 83rd. I watch a lot of football and I was shocked at how well SA played against Mexico. The first half was a bit nervy (opening game, 90K+ vuvu's and the pressure of hosting), and I think we were...

Really jealous, I wish I was back there to enjoy the vibe - it looked electric on TV! Also how wonderful to live in Lesotho, what a stunningly beautiful place

Ya it's a stunning place, pity about the crime but I am optimistic. I miss it every day, can't wait to go home for good - the English weather is getting me down! As long as they're not playing an African team, I'll be rooting for England. I'm a Tottenham Hotspur supporter and a lot of the...

That buzzing is 90 thousand odd Africans blowing on what's know as a Vuvuzela - it's a plastic horn that sounds like a fog horn when you hit it with air from your diaphragm. It's absolutely deafening.. Shame about the draw, we was robbed!

Sorry to dig up an old thread, but the inside of my keg is scratched. The last owner must have used a steel scratchy or something and it's got some circular scratches on the bottom of the keg. Is this anything to worry about? I was thinking in terms of harbouring bacteria, but not sure if that...