Recent content by BorderReiver

It's been 8 days in the primary and 10 days in the secondary. I can leave it in the secondary for a couple more weeks to settle everything out, but I didn't want this as a still beer (I don't keg or get carbonation from added CO2).

I recently tried a 19th centuryEnglish porter recipe where the majority of the fermentables came from molasses. My issue is that somewhat sulfury smell from the molasses. I was hoping that the fermentation would dissipate the aroma, but no joy. Any ideas how to get rid of it?

Yes, it is. As a member, I've been giving my beers military related names and somehow that seemed appropriate for Christmas beer. I got the idea for using dates from a bottle of "Mates With Dates" from Beau's Brewery, and the dates that we used to get in Christmas fruit cakes.

This particular batch though did not go as planned. My malt tun is a 48l cooler with a bung to hold the valve. The valve got knocked open when my son tripped over it and in my haste to close the valve the bung got pushed in and the whole bung came out causing the loss of a lot of wort. I...

This is the second time I've made this recipe. The first time it turned out wonderfully, awesome brown colour, decent tan head, good malty flavour with spice as a pleasant aftertaste, with the dates as a mellow background flavour. This batch, some issues happened during the brew that are...

I had done my readings with the Unchilled wort (pretty much straight from the boil pots), so yeah, I checked it at a ridiculous temperature.....

Thanks for the links. Those will definitely allow me to correct my record sheets.

So I think I've been an idiot. I've been cooling my wort after boil by use of simple convection in the fermentor, prior to pitching yeast, as I do not have a wort chiller. The last three batches I've noticed that my OG readings were quite a bit lower than what they should be. I put it down...

After a few months in the bottle the peat smoked malt is definitely forward. Next time I do this recipe I'll cut the amount of peat malt in half and switch it for more pale malt.

I shared a bottle with friends this past holiday. One friend's reaction was different than what my wife was expecting, so she was convinced he hated it and offered to get home something different. The way he explained it to her was that he was trying to place the aromas, while protecting his...

Yes, I managed with only one package Sent from my iPad using Home Brew

I started brewing a little over a year ago after getting the bug from reading the blog "Game of Brews" and trying the heather ale. That recipe scaled nicely to 23l and I was hooked on a fun hobby and a really good beer for the cottage, which I've now brewed 3 times. Two months ago I was...