Recent content by delboy

Diacetyl does seem to be the bogeyman of american homebrewing, in lots of english ales its not only present but highly desirable, at the right levels it dovetails beautifully with caramel and dark malts found in english ales. The judges seem to be incapable of grasping this invariably labelling...

Unfortunately windsor is not the dry equivalant of fullers in fact they differ quite a lot, windsor is more fruity and is rubbish at flocculating, fullers yeast is an incredible flocculater and produces quite a lot of diacety which is a must for producing the malt/toffee profile of fullers...

Calcium is required in the mash to lower the pH, like the chemist says it is also involved in yeast metabolism. In addition its involved in aiding both protein flocculation during the boil and flocculation of the yeast post fermentation. Ca in the range of between 50 and 200 ppm should see...

DB whats the books like??? Just wondering have any of the people who enjoyed shaun of the dead seen any of "spaced" its a sitcom by the director and the two main actors in shaun of the dead and a lot of the cast. Was wondering if it was loaded with too much 'UK humour' or do the hollywood...

Just like to add that i've been using the tin foil method since i started but then again i work with bugs etc and i understood the purpose of a starter and gas exchange and the effectiveness of a simple cover on a flask. Mentioned it a couple of times on a couple of threads but it never seemed...

A lot of sense talked there Yuri. I thought it was interesting that you saw quite a difference in your beers (for the better) after moving to texas which you say has harder water (likely to have higher Calcium levels). I've had problems with the clearing of hazes (protein and yeast)...

No i suppose not, by the law of averages biased sources should at least be accurate 50 % of the time :p

Flipping heck i never realised just how biased TV channels in the states could be, reminds me very much of the the british tabloid papers and there peddling of the political beliefs of their owners!! Ahhh just noticed that is fox, owned by murdoch, that explains all ;)

Good post BM! Is it standard practice for the average person to sign on for 30 year fixed rate mortgages. Over in the UK were short term mortgages are the norm (nobody does 30 yrs etc) a lot of hard working average joes who had to buy their house at the inflated price are caught between a rock...

Strongly agree!

Thats only true for freshly prepared water, after a few hours the CO2 in the air is dissolved into it forming carbonic acid which brings it down to something close to pH 5.8 Planenut like others have said i doubt that your tap water (which is buffered by various salts) will have as low a pH as...

Just found this thread, great stuff ed thats going to be one fantastic brewpub :rockin:

Been busy making hazy beers, think i've got it licked now though, organising my wedding at the moment so ive been reading and lurking lately, decided it was time to stick my oar back in though :D

I used to use pH 5.2, had great efficency but lots of haze, turns out my water is very soft, Calcium about 20 mg/L by adding the pH 5.2 i was hitting the right pH but the chelatory effect of the 5.2 was robbing me of Ca and leading to the hazes (required for good protein precipation and yeast...

For anyone using bleach, a good way of making sure its gone it to first use thin bleach and not the thick stuff which is designed to hang around, rinse a few times and then do a final rinse with some water that has had some crushed campden tablets or sodium metabisuphite added to it. It'll...