Recent content by mike004

I think the best advice to any newbie brewer is to just be patient! This was brought home to me when I made a batch of Bavarian lager. After 6 weeks in the bottle it still tasted harsh and smelt like bad drains. So I stored some bottles in a cardboard box and put them aside. I tried one last...

For my next two brews, I am going Belgian: Biere du Garde/Saison Dubbel strong brown ale Can anyone recommend a yeast (prefer White Labs) that will cover *Both* these styles (brew the first, then pitch on top). My experience with Belgian yeasts is zero up to now. Thanks Mike

I bought some Vienna malt at the weekend. I've never used this malt before. What is the color? Recipe suggestions please for these ingredients: 6lb vienna malt 3lb amber LME Safale lager yeast Hallertau hops Northern Brewer hops I'm thinking of a few gallons of oktoberfest or similar...

In case a bottle decides to explode. Also, as a deterrent to stop me opening the box too soon. Mike

Good news, sounds like the brew will mellow and improve with time. I put the bottles in a cardboard box and then taped it up. Is it OK to store the bottles at room temp? I know cool storage is preferred for lagers but I don't really have the facilities. I tend to store all my bottles in a...

Just bottled a Czech pilsener, after 4 weeks in 2ndary. It tasted good! Question: If a beer tastes good at bottling time, will it still be good (or better) following carbonation in the bottle? In other words, is there still an opportunity for me to mess up this particular brew? Thanks, Mike

Normally I use roasted barley for my dark beers (stouts, porters). But I have just bought some chocolate malt and will try that instead. Is chocolate OK in a smoked ale? Mike

My next project will be a strong Scotch ale ("wee heavy"), so I have ordered some Wyeast 1728 Scottish. Question: does 1728 lend itself to other ale types? I was thinking of reusing the 1728 yeast in either a dark smoked beer (using Bamberg rauch malt). I reckon it should be OK, given that...

I'm a newbie who hasn't got all the equipment. I've done several 2-gallon AG and partial mashes. Pros: Good for learning/experimentation. You can mash on the kitchen stove. Cons: Expensive, lot of waste -- there is still a sizeable trub in the primary. If you can go up to 2.5 to 3 galls, this...

Thanks, I'll try one out. I was hoping they did a Scotch Ale, but apparently not. Maybe I'll look for the Dubbel. Where are you going on your world beer tour? Mike

Newbie on brew #7. I want to try a strong belgian beer next. Anyone tried the Brewferm kits -- they are a Belgian company who sell in the UK. I was thinking of using a BrewFerm kit as base, adding some steeped grains to liven it up... PS: The Brewferm web site also includes several...

I've drunk rauchbier in Bamberg. First mouthful, you don't like it much. Second mouthful, mmm...not bad. By the time you have finished the pint you have a craving for the stuff. I walked into my home brew shop, smelt the smoked malt and have been counting down the days to brew day ever since!

The good news -- my local home brew shop in the UK has some rauch malt from Bamberg, Germany. The bad news -- it is twice the price of normal UK pale base malt. So, I am thinking of brewing an "experimental" 3 gallon batch of smoked beer using: ---------------- pale malt rauch malt...

I'm currently doing "mini-mash" brewing using a variet of pots and pans on the kitchen cooker! I'm thinking of going to a converted picnic cooler + copper manifold. Question: How easy is the picnic cooler solution to clean out after use? Even at present, using only 3 or 4 lbs of grain, the...

Picnic cooler from UK high street shop at £15 http://www.argos.co.uk/static/Product/partNumber/0192279.htm Mash tun from UK home brew web site at £45 Looks the same to me! Mike