Recent content by Colindo

@Miraculix Today my standard supermarket suddenly stocked all the sugar goodies we have been talking about. So I did some comparisons. Grafschafter Heller Sirup vs. Lyle's Golden Syrup: The German product is much paler and has barely any flavour when directly compared. Lyle's has a flavour that...

Didn't know that about the Scotland! and 1909 books. I have Let's Brew! and I did find some of those recipes on his blog, but maybe only a few? I have Mild! and Brown Beer! and those are both 1:1 from his blog.

The vintage book is the only one that was edited to contain novel content. The other books are mostly just collections of his blog posts. So it's not strictly necessary to buy them if you have read tons of his posts already. www.natuurlijknatuurlijk.nl

@Peebee Might be that Tru Jamaica is similar, no idea. It's always best to get the datasheet to be on the safe side. Maybe call them and ask? I provided a link to the stuff I bought in my first post about it. Hope that helps.

@Miraculix My apologies :D

I checked out geterbrewed, but they want quite a lot for postage to Germany. The Dutch shop sbi4homebrew.com has most Crisp products except, unfortunately, the historic malts. So I will probably stick to that until I need more Chevallier. I still have some of the German-grown stuff left over...

@Miraculix I guess you are referring to this page? Sounds as if below a certain grist ratio there are just too many other components in wort that determine viscosity, and only for more than 18% you get a significant effect from the glucane. Thanks for pointing that out. Never thought about not...

Not sure if this is interesting for everyone, but I just have to tell someone about my last brew. On Sunday I brewed my very own version of a parti-gyle after considering a recipe for several months. I particularly thought about which aspects I want to scale through the range of beers I get and...

I only noticed the mouthfeel in 90-100% oat malt. Never just with oat flakes. But there will be an effect, it is just too small to notice on its own. So yeah, I also believe oatmeal stouts are overrated (and historically they should be done with <1% oatmeal anyway). But in a direct comparison...

50% sounds like quite a large value, even for a starter. I usually use 25% for that. Do you do a long 52°C rest for increased FAN content? Was thinking about doing that next time. I found oats to barely have any flavour at all (never noticed what @Northern_Brewer described, but then never drank...

I think you mean this one and it only speaks against several misconceptions such as "Northern" and "Southern" Brown Ale, not against the general idea that there is the group of sweet Brown Ales since Mann's in 1902 and the other group of stronger or dryer or darker Brown Ales...

Abbeydale's Daily Bread, which I thoroughly enjoyed in summer 2022, uses Bobek. Was very fitting for a slightly modern Bitter https://www.abbeydalebrewery.co.uk/our-beers/heritage/ But it's the Savinjski that is a clone of Fuggles. The difference in flavour comes only from the difference in...

There used to be a mixture called Styrian Golding that was Celeia + Savinsjki. But only the latter is the Fuggle clone, which is why the latter is used by British breweries. I have to admit I never tried Celeia myself.

They're using Savinjski Golding though, as they state in their other videos.

Very fitting, since barley wine is a sub-group of Mild Ale. Barley wine is the descendant of XXXX Ale, while what we nowadays call Dark Mild is a descendant of X Ale. Different strengths of the same beer style.