Recent content by gladril

I'd be interested to hear how this turned out -- if you've done the brew yet. It'd be fantastic if the acidulated malt contribution gave a nice sourness, since that's a much easier way to do it than the method New Belgium describes.

I used the Union Labs British Ale 1 yeast in an Ordinary Bitter I brewed back in October. I pitched the entire warmed bottle of yeast into my fermenter (no starter). Fermented in the upper 50s or low 60s for 2 weeks and let condition for 2 weeks after bottling. Had a very nice aroma -- less the...

How did this turn out?

Awesome, thanks!

Has anyone had a chance to use these new yeasts? I haven't seen finished brew reviews anywhere....maybe it's just too early still?

I'm doing a few historical British brews from the Barclay Perkins blog. Just did the 1952 Lee's Best Mild, and am planning to do the 1911 Russell AK for a good late spring drinker.

Looks good

My order looks fine. Thanks!

Count me in for one bag of Maris Otter.

I went looking for Orange Blossom Honey, and had a hard time finding it any of my usual grocery haunts. I did find Buckwheat Honey at a health food store. I picked it up, but then after checking the boards, am feeling less confident about how it will turn out for priming. The word "barnyard"...

Cool. Thanks for the feedback. Just out of curiosity, why do you put the buckets outside?

Question for Lincoln brewers: are you using tap water? If so, are you treating it at all?

It looks like the Potent Potables podcasts are no longer available. It's too bad. I really liked the coffee episode.

Hi all, long time lurker on the thread, first time poster. I've been using this method to brew all grain for about six or seven batches, and it's worked very well for me. I usually get around 75 or 80% efficiency. Due to my setup I'm only mashing about 7 to 9 pounds of grain. I typically...

I just did my first FWH brew last weekend, and found that the hot break was far less vigorous than expected.