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See this book. It was him what done it. https://books.google.co.uk/books?id=hvhAAQAAMAAJ&printsec=frontcover&dq=John+Richardson,+Saccharometer+and+the+Pounds-Per-Barrel+Extract&hl=en&newbks=1&newbks_redir=0&source=gb_mobile_search&sa=X&redir_esc=y#v=onepage&q=John Richardson, Saccharometer and...

Economics. After the invention of the hydrometer they realised they got better value for money from pale malt over diastatic brown/amber malt, even though it was more expensive. It was better to use a lot of pale and a little black for more or less the same outcome.

I was diagnosed with type 2 diabetes three years ago. I went on an 800 calorie per day diet for 12 weeks to lose weight and attempt to normalise my metabolism, lost 10Kg. I fast 16 hours a day (includes sleeping time). Only eat between 1:00 & 9:00pm. I try to keep carb intake to around 60g per...

If it's statemented (13 years etc) it's not blended, it's vatted. In order to have a consistent product the distillery will put barrels into a vat and bottle from there. The best barrels will produce single cask, the inferior will be blended across years and sold without a statement or go to...

I don't know much about Speyside Whiskies. Usually go for island/Highland but as far as I can see the answer is 12 year old is bottled from a single cask, rather than casks from the same year blended. Single cask means the distiller has come across a cask where everything has come together to...

This, near the end of the keg now... https://www.homebrewtalk.com/threads/bonus-leftovers-brew.732868/

If you're consistently achieving higher brewhouse efficiency than your recipe predicted, surely you should change the recipe efficiency figure so it's predicting more accurately in the future? I work on 80%. 69% seems like a low figure for a recirculating/fly sparge system, which I assume the...

I think the likely answer is the cap on the bottle let gas out. Not tight enough or damaged.

Tried turning it upside-down?

Very much guessing because I don't know how a Grainfather works but is it possible the wort wasn't mixed so you had layers of more concentrated wort from first run off with diluted wort after sparging on top?

I remembered it before it fully froze, luckily, I normally put a timer on but I forgot this time. Still, an interesting experience. I have kegs but I think some beers are nicer from bottles.

I accidentally made an eisbock :bigmug:

I thought it was an historic recipe. Hence my out-of-context comment about modern malt difference.

Aside from the other replies, there are several maltsters making Amber malt and they're all significantly different. Take a look at Baird's, Crisp, Muntons amber malts to see what I mean. Which one would you use? For what it's worth, Crisp's offering might work at that amount. Amber malt as...

Now for something completely different, snippet from Handel's Messiah... "O Death Where is Thy Sting"- London Philharmonic Orchestra & Choir.

Meh. That's boring. :D

I'm going to try this one day, though I'm wondering if the American understanding of mint may be different from British mint, as used in mint sauce, which would be spearmint. I suspect you used peppermint? Brewing a watery bitter tomorrow, everything ready to go. Except we're expecting...

Sunflower oil, perhaps? Logically, one can see why it might work but I have never seen it mentioned before. I wouldn't do it, fat is usually bad in beer, would probably be a nuisance cleaning the vessel afterwards too.

R.I.P John.

Wild Mountainside - Eddi Reader (Poem by Robert -Rabbie- Burns)