Recent content by Shenanigans

So this stuuf would be similar then I guess? https://www.thehomebrewcompany.ie/brewferm-beersol-1-litre-bottle-p-5627.html?cPath=3_200

Yes, if I lived alone I would do that in a heartbeat but my girlfriend is already complaining about me taking over the whole basement with my brewing equipment, so I'm stuck with a small fridge. She's also been greenwashed so dirt cheap old freezers won't pass her energy efficiency requirements...

Thanks for explaining your process. I'll try once I start doing closed transfers. Still trying to figure out how to fit my fermonster in the fridge for the cold crash lol

Anyone here know where I can get Biofine here in Europe (Germany) or what a suitable alternative product would be, or am I stuck with gelatine? I bought this product on a whim which should work, it's a two part liquid fining agent (gelatin & kiesolsol)...

It's years ago now since I heard this but it's supposed to be good in the Yeti RIS recipe from Beersmith https://beersmithrecipes.com/viewrecipe/12542/yeti-clone-ver-20 I also brewed a nice Belgian IPA with it way back in 2016 inspired by Stone's Cali-Belgique

Well now that the thread has been bumped I might as well give feedback on my issue. After getting gushers on several batches I concluded I had a diastaticus var infection from a few Belle Saison beers I brewed previously. I only got rid of it by soaking everything in a mild bleach solution for...

A useless fact :p The farm I used to pick strawberries for in the summer holidays when I was at school was a supplier for them (Chivers)

Just got back from Ireland and picked up some sugar products there. Should be enough to keep me going until next year: I'm going to (re)try out a few sugars I got in a Dutch supermarket too. Although I read the syrup is not supposed to be that great for brewing Belgians with, it might work...

I'm no expert and it's a style I have never really dug deep into but I wouldn't have expected the older version of X Ale with an OG of 1.072 and 46 IBUs. Almost sounds like an English barley wine. Like he writes, it really shows how things can change over approx. 100 years. My brew season is...

Thanks! I dont see any mild ale malt in those recipes though. Was MO used because there was no mild ale malt available? I have a pile of MO so wouldn't need to substitute it. I'd be looking for a recipe where mild ale malt is specifically required. I don't have any books from those guys but...

Any recipe you would recommend? I have Nottingham, verdant, wlp007, WLP005, WY1469 and WY1275 However the WLP005 is 3rd or 4th generation and its attunuation is starting to go through the roof (over 80%) so probably not a good idea for a mild.

So I picked up 25Kg of the Fawcett Mild malt yesterday. Plus 2 x 25Kg sacks of Dingemans Pilsner and some other bits and pieces so it was worth the trip. Also got a 9€ discount on the online price for self collection. I have plans for the pilser malt but need to decide what to do with the mild...

@Miraculix if I remember correctly you tried brewing this with Verdant in an attempt to find a decent dry yeast for it. However it was too fruity and had lower attenuation than you wanted. Maybe WHC Saturated dry yeast might be worth a try...

:thumbsup: My sentiments exactly. Especially with the SWMBO. She's been green washed and if she see another fridge in the basement she will not be impressed 😋 Happy wife is a happy life! Although we are not married yet after over 20 years together😑

Lovin' all these NZ pils, hoppy pils, new WCIPA and cold IPA threads. This one seems to be one of the older (most original) ones. Anyway I only brew for myself and have just ordered 50kg (110 lbs) of Belgian pilsner malt to try some of them out. Will report back probably next Winter as my...