Recent content by JakeBowden

That Timothy Taylor is definitely a good one. Another one I like is this one called Yorkshire Squares Best Bitter (https://boomchugalug.com/products/yorkshire-squares-best-bitter-all-grain-beer-recipe-kit) which is kind of close to a Samuel Smith's Old Brewery Pale Ale. I love the style of...

Lutra is known for high attenuation and thus fermenting to low FGs. Also, check your mashing temperature. Beta Amylase, active between 140F-150F, will promote a lower FG. If you are consistent with those low FGs, then you could boost your mash temperature to use alpha amylase, which will promote...

I'm not sure if freezing the wet grains will destroy the enzymes. Hopefully this will never happen again, but in a similar situation, just boil water and use it to boost or adjust your temperature.

That sediment is mostly the yeast from the fermentation. When you add that small packet of yeast, it reproduces to a much larger cell count. After fermentation finishes, the yeast succumbs to gravity and settles to the bottom, which is exactly what we want to happen. When you bottle your beer...

I really like that Mangrove Jack's mead yeast. It produces a good deal of esters during fermentation (technically, it is a wine yeast) like ethyl acetate, which is delicately fruity like apple or pear. Not overpowering. Really draws out the honey character. Just make sure you use good honey!

My brother-in-law gave me that NB kit a long time ago, which I remember having come out good. The fact that I remember is in itself a miracle, since that was at least 200 brews ago. I wanted to try something like that again, but NB doesn't seem to sell that kit anymore, so I tried this Saison...

How historical are you trying to be? Before Pasteur, no one really knew what yeast was only other than that stuff on the bottom of the fermenter you re-pitch, which makes the current batch bubble like the previous batches. Also, the yeasts being used in antiquity were multi-strained, meaning...

I remember a number of years some company out west used to package their malt like that. Haven't seen that in a while. Who sells it like that?

I can't tell the difference, but I have to compare them on a level playing field. When I bottle, I have to wait several weeks before the beer is carbonated. However, I can force carbonate the young beer and drink it immediately. The kegged beer at this point will not be as good as the 2+ week...

I've gone the cider route but for some reason it gives me skull splitting headaches the next day. I don't have that issue with beer or wine. Only cider. My LBHS doesn't carry the canned kits anymore, but in this country, I don't think anyone does. I think they're still popular in Britain, but no...

I like the "-ator" suffix on German dopplebocks, so I called my dopplebock "Salivator Dopplebock". I brewed 10 gallons, kegged half and bottled half. Drank the keg fast (bad idea to hit the dopplebock keg with 1 Liter mugs, take my word on that), and bottled the rest. I lost a case for a few...