Search results

Yes, this was made with lager malt, I think it is called a Pilsener in some countries as well as a Bitter. Mash temp is typically 65-75C. All the hops is at 60 min. I think I gave you all the info you need in a nutshell. Standard technique.

Nevermind. If you want the details copy some of the other recipes. I just meant that is the recipe in a nutshell. I must say that 60g hops is all bittering, in an attempt not to lose money I don't bother with aroma hops or dry hopping. It just seems too generous to lose it down like that.

I think roughly 1.03 was the starting gravity, maybe 1.035. In terms of the yeast, I had got the starter from the demijohn cider sediment.

It just looks like too much grain and not enough hops imo. You could half the grain and double the hops is still rationale?

3kg Pale Lager Malt 125g Amber malt 60g Hop pellets (5% Golding) Starter yeast 25L Water First of all do the mashing for a couple of hours at the correct temp. Sparge everything. Boil the wort. Tip: Use a sieve to prevent the scum at the bottom from sticking to the element. Use at least 3 hop...

It has a filter not to let solid particles through.

I racked off my beer today into a couple of 2L soda bottles as well as topped up my keg. My last batch did not have this really heavy Krausen. And I know if it gets infected it can turn the taste sour. It does look like a clean krausen though.

Ingredients: 3kg pale malted barley. 250g crystal malt (aka amber). 25L tap water 120g of hop pellets (~6% Golding split into 2 hopsocks). 1kg Whitworths sugar. Directions: Transfer the grains into the mash bag and immerse with water until the grains are well covered. The temperature needs to...

I tried some of it and it is this type of beer: https://en.wikipedia.org/wiki/Sour_beer I will need to use a fresh yeast on the next batch.

Use half ingredients for a single strength during summer months. Ingredients: 6kg pale malted barley. 250g crystal malt. 25L filtered water 60g of Bittering hops (~6% E.g. Progress, Cascade, Golding or Fuggles). 60g of Aroma Hops for finishing Directions: Transfer the grains into the mash...

You use quite a lot of hops toward the end of the boil. With 3kg grain, I used 1 oz 6% at the start of the boil. Although I get exactly the correct bittering, I noticed that it did not have some of the aroma that dry hopping is supposed to provide.

Yes, this does work. Bearing in mind that brewers yeast is full of b vitamin ("bitamins") and sold in supplement pills as well as the marmite. Also it is a source of chromium apparently. The only issue is that the taste of the hops can be discernible. What is it even called, maybe calling it...

Ok, I experimented a couple of times since the last post with the lactase enzyme added to try and catalyze the process. I used semi-skimmed goats milk though so funny taste. However, you keep the milk in an airtight container with the kefir grains, leave for ~3 days. Keep it about 20C or so, but...

I got the kefir grains in the post a couple of weeks ago. It is like a kind of cottage cheese consistency. I've made a few batches so far but nothing impressive has happened yet. All that happens is the milk sours and takes on a thicker consistency but not at all alcoholic; all that i get is...

Yeah weak beers really are annoying. When I buy canned beers its nearly always the 8% stuff. Not that I am an alcoholic, I just like the strong stuff! Im not sure what the strength of the stuff I make currently is, but I swear the stuff that came out of the bottle this morning tasted almost...

Also with 6KG grains in the mash bag, you really get to have some fun with the sparge. You only need like half as much water, but you really see the real deal whereas when I was using only the crappy 6 pounds of grain watery beer was sickly. You will have a cow of a time with bumper payloads.

Its a way of getting homogenous heating throughout the grain bed. When u heat the water at the top above the grains, the digital thermometer reading is always low even though the temperature of the water is much hotter than this to touch, and is physically boiling. It's because the grains...

I dont recycle because the cost of a new packet of yeast just means that it is not an area I am about to tangle with. I think there is an element of being a sissy here in that I am not really clued up on microbiology. If I was though, then im sure that reusing yeast is quite ok.

Yeah, this looks similar to the beer I have been working on. I just wanted to development my own AG beer that is very straightforward to do and does not get overly complicated, but yields good results based on the quality of the ingredients inputted into the procedure. Moderator edit: no...

That particulate stuff that forms after the temperature of the wort is reduced beyond a certain temperature I assume you are referring to, although you use a different cooling apparatus to me. That is quite normal, theoretically ofcourse, it may be possible to filter if catering for a commercial...