Recent content by kirkcaldybrewer

So, I can update that my beer actually did not taste hoppy enough! I did a taste test with a fullers and was surprised how hoppy it was. Otherwise, was a very nice brew!

I forgot an important detail that my numbers were for a double (42L) batch. Anyway, I went ahead and brewed. I figured that the IBU calculations are probably not capturing continued bittering during the chill, so I backed off a little but still put 100g in the last two minutes (same proportions...

Hi All, Planning my first attempt at an ESB/LP double batch. My (crude) approximation of a partigyle will involve brewing a large batch of ESB, splitting in two and diluting one to make the LP. (I am aware there are compromises with this, but I'm going to try it). Anywhoo...I was planning...

So, here’s the result. Very happy. I can tell the difference easily by smell alone and there’s also a clear toasty/burnt sugar flavour on the schwarzbier that isn’t present in the lager. I’ll chalk this up as a success since I feel I ended up with two quite different beers from a single brew...

I did this test one time after a batch developed a sour note. Starting with a clean beer, I metered in some starsan and tasted to gauge effect. I got up to 10% and couldn’t taste a thing! Amazing!

So I went ahead and did this. All went to plan, other than I realised I couldn’t fit 2 20L batches in my ferm chamber, so I scaled down the schwarzbier to fit in a container that would (~13L in the end). Steeped addition certainly changed colour! Will report back when it’s done on how taste was...

I need to add it direct to the chilled wort in the fermenter, so I do need to boil it. That's good to know! I'm hoping that the caramunich will add a little extra sweetness and flavour though, as my main goal is to end up with two qualitatively different tasting beers (from one brew day). :mug:

Great to hear positive feedback! So, from reading around recipes, my plan is to create my addition with 0.35kg (0.75lb) caraffa and 0.25kg (0.5lb) caramunich, which I'll steep at 71C (160F) for 25 mins, then boil for 10 mins (just to sterilise), then leave to cool. I have a relatively small pot...

My system has a maximum output of 10 gall/40L and I’ve become a big fan of splitting this in two or three at the time of fermentation to make multiple different tasting beers. So far, this has consisted of pitching different yeasts (lager/saison works well), or a DH/not DH combo. However...

So, it sounds like I should take a sample of the lager, warm it up for a couple of weeks, and see if it develops a sour tang?

I just did a test with the (not sour) lager batch. I took 200ml lager and added: 0.5ml dilute starsan: no change I increase to 1ml: no change Then 5ml: no change 10ml: no change 25ml: still no change At this point it was almost 10% starsan and still no sourness. I think I disproved my...

I have just come up with another theory: the sour batches were both small ~5L. Is it possible that this is so small that it didn’t dilute the starsan I used enough sufficiently, so it left a sour taste? When I tasted my saison is was in the fermenter. I only tasted it again after kegging and it...

Hi all, me and a couple of friends recently brewed and split a batch of pilsner-style wort. In the end, this was sub divided into 4 batches each with different yeast and fermentation conditions. I had two batches: 1 lager yeast (M76), one a saison yeast (wlp0566). The lager got the...

Hi all, time for an update. Well this was more complicated than I though: after a couple of weeks, both unpleasant tasting batches began to taste nice, while the tasty one has developed a strong rotten egg aroma. So I’m thinking now, whatever my issue is, it may not have been the heat pads.

Normal duty for the heat mat is adding a little extra to get me from basement 16C to ~18-20C for standard ales. It does this admirably and I wouldn't hesitate to recommend using it for such. However, heating up to 25-27C for this saison obviously had the potential to pump significantly more...