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Old 11-10-2013, 07:05 AM   #11
Ash_Mathew
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Jul 2012
Wakefield, Yorkshire
Posts: 309
Liked 18 Times on 16 Posts


Nice looking brew there, man. Well done. With regards to head retention, try adding some flaked grain such as flaked millet. I have just done an American Amber with a hand full of I untoasted oats. It's only been in the keg two days, but the wee sample I pulled off had a whooping head on it and stayed. So I am thinking if it had been bottled, it would have been even better once poured. You can also try different candi syrups for colouring, too. Other that advice, all looks good.

 
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Old 11-10-2013, 07:30 AM   #12
tigerface
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Aug 2008
Toronto
Posts: 97
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Which exactly grains do you use. I'm assuming also GF and a handful a cup or a pound. Any help would be greatly appreciated.

 
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Old 11-10-2013, 08:54 AM   #13
Ash_Mathew
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Jul 2012
Wakefield, Yorkshire
Posts: 309
Liked 18 Times on 16 Posts


I use buckwheat. Malted and roasted. I find I get more flavour from them by using mostly crystal. The amount I use is dependant on the brew size. For a 5 Imperial Gallon batch I use 2kg of grain, along with other adjuncts to increase alcohol and add colour.

 
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