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A rye barley wine is interesting - I’ve only ever had Rye in IPAs, and I think they’ve always been too hoppy / bitter. Would much rather have the grains shine through.

Thanks for these. I guess a Rye IPA was the obvious answer. Just realised the malt isn't milled so that's chucked a spanner in the works! Need to stock up on plenty of hops and be generous with the Crystal!

So I have a friend who is a maltster and he came to visit this weekend - well actually we went for our annual Oktoberfest expedition in Munich. He nows I've just started to get back into brewing and so was kind enough to acquire some malt from his site and give it to me. So I am now the happy...

Just to clarify - you're right. It was a typo. I used the Bohemian and it didn't work well.

I've done some work developing a Thermal process flavour which is basically a controlled Maillard reaction to create a specific flavour. So I did have a bit of knowledge around the reaction pathways. Fundamentally you get different flavours and colour being created based on three things - water...

Just to add my 2 pennies worth. There's a very small risk of rancidity depending on the quality of the rice used to make them, how old they were when you bought them and then the storage conditions. However just sniff it - if it smells of plastic or solventy it's rancid. It'll stand out a mile!

Resurrecting this thread once again as finding the recipe for Radieuse on here was one of the reasons I joined. So on Monday I made a version - that is a hybrid of the recipe by the OP and one I saw elsewhere: 4.57kg Pale ale malt (Had spare) 0.81kg Vienna 0.28kg Special B 0.21kg Aromatic...

As a scientist I know negative are as important as positive result - in fact probably more so. So with that in mind MJ Bohemian lager M54 doesn’t like the heat. I’ve just crash cooled and fined my beer and tasted a sample. Aside from the expected earthy and bitter linger I expect from the yeast...

Interesting - of course the hydrostatic pressure is going to have an effect - I’d never considered that. The FVs at Mortlake we’re up to 3100hL and six floors high. That’s a lot of pressure on the yeast cell in the cone!

I've looked at the Malt Miller's website a lot recently & my mate has paid them a visit. Used them for malt unsurprisingly, i think being able to buy the exact amount of milled malt you need is a great idea. Will have to look at the yeast offerings. With respect to the yeast types I think V002...

Thanks - I was wondering if I'd committed a terrible faux pas without realising! To be fair I picked the M84 yeast up in the homebrew shop as the only one I could find labelled as a lager yeast. I'll be fining this weekend so will be able to get a taste then and see how it's coped with the...

Forgive me I’ve not read all 19 pages - and I’m new so cut me some slack... But my first brew in years in conditioning now it’s a Budweiser clone and - as I used to work for them - I’m just blindly copying their temperature profile which is warmer than you’d normally expect for a lager (I think...

Hi - just saying hello and introducing myself. Just getting back into brewing after many years of missing out. I’ve been lucky enough to get quite a bit of half decent equipment - a 27L Brewferm electric kettle and a small freezer / heater combo with an inkbird temp controller. What I’m...