Recent content by Elden

A white film is probably a better description than mold. I'd never heard of a Pellicle before, but that fits. I think this may be a bit thicker than the pictures I can find here, but it sure looks right. Theres actually quite a bit more information on this site if you know the word to search...

I am brewing a Guinness clone, and as part of that I am souring a can of Guinness. It is getting really nasty, I'm having trouble with the idea that I am really going to put that crap into beer. I put a can in a bowl with about 2oz of malt, covered loosely with foil, really just to keep...

OK, I tried this one again, this time I went with: 7# 2-row 12 oz 60L crystal 8 oz flaked wheat 3 oz Acid malt 2 oz chocolate malt 1 tspn Calcium Chloride 1 tspn Burton Water Salts Mashed 1 hr, at 156 - was well converted by 50 min 1/2 oz Nugget pellets - 60 min 1/4 oz Fuggles pellets - 30 min...

yeah, I love the name, very clever. I bought some on sight. I couldn't find anything good to say about the beer inside. Frankly I was a bit suspicious someone had re-labled the cheapest thing they could fond at the liquor store. Maybe I should give it another chance?

Hoping to make a second take on a bitter. Not sure if it will happen or not, swmbo has family in town, so maybe Sunday afternoon after they leave. This'll be my second time with this all grain setup, so hopefully I can get my boil-off rate right!

I was talking with the old Polish lady that runs the only little shop where I can find this stuff. She said she thought it was wheat based, not sure what to think of that.

OK, for my last batch I added a touch of citric acid. It brought the ph around nicely. I mashed in a cooler starting at 157 and it was done in an hour. Thanks for all the input!

OK, I was uner the impression that nottingham would produce the distinctive flavors. Well, I'm planning to do a similar batch next weekend, so I'll try the US-04 in that one. this is just my second all grain batch, and overall that batch went pretty well, better than my first all grain...

Anyone made any progress on this clone? This is a great beer, and I would love to brew something like it!

Ok, that really scares me. In my extract brewing I was always battleing sour/cider flavors. That's actually one of the reasons I gave up for the past few years. I always assumed I was getting infections. I've (kind of) convinced myself to blame it on getting old extract, but I have no real...

First, thanks to all for the input. I probably am over doing it a bit, I tend to do that. I would have gone with primarily Maris Otter instead of a bunch of 2-row, but its about the most expensive thing at the local shop, and that just bugs me. I guess the difference is only about $5 so its...

I was going for lighter and drier. I just got some feedback on my first mash, I did that at 144. Sounds like that is why I was still not done after 2 hrs. I like a drier beer, but part of the goal on this is fairly quick to brew. Maybe I'll aim for that 150-152 range.

I mashing at 144 to get to more fermentables and a drier beer. I take it that was too low, even with that goal in mind?

Im going for an easy to drink ale wit low-to moderate alcohol content and widespread appeal. I guess a 'session' beer. I'm aiming for a little light on the hop bitterness, mild but fairly complex maltiness, though I am tempted to dry-hop it a bit for the aroma. I am also looking to keep it...

I'm just getting back to brewing after an extended vacation. Hopefully this time around I can do it right! I'm just moving to all-grain, and with one batch down, I think I'm going to like it. Once I get everything sorted out that is