Search results

in my first brews I stopped stressing about not hitting numbers - so long as the mash and ferment temp were in range - they all came out great (but off the numbers)

So far I've found massive tolerance in the darks I've done - they are all coming out very very drinkable - I had one I was concerned about but even that after a couple of weeks turned out top shelf - a couple are better than anything dark I've ever had commercially before The problem is I only...

I don't get how anyone can brew without a blowoff in first week Even with a blow off I had an issue last week where a couple of hops that made it through the syphon blocked the tube enough to build up some crud in there and the whole thing popped in the fridge - fortunately I caught it just...

I looked at this as a side project for about 20 minutes until I did the maths on it I really don't see how brewing can be anything other than a hobby until you hit 3 or 4 digit barrel numbers - even then it looks underwhelming for the effort

I like a steady pace one 23L batch per week usually on a Thursday - but I'm not drinking enough at moment so running out of bottles - I might have to skip a week

I expect to see fruit beers becoming bigger than they are - even though I go to some big city real ale places with all the latest Cloudwaters, Blackjacks etc. I can't remember last time I saw a fruit beer on a pump Smithfield Tavern has had a couple of single hop brews on lately - the...

Maybe try a different supplier first - I'm not sure I fully buy that crush can be poor enough to make that difference (I have no idea what I'm talking about - but the crushed I buy always seems to be on point)

Maybe brew some to their taste - light colour, mild bitterness, low ABV session, high carbonation etc. The bigger problem I find is if using a dispenser and not bottles - the consumers are untrackable and it seems to disappear faster than it should

I'm really interested in that copper if it doesn't add sweetness and adds some head retention (I thought carapils was always sweet)

a couple I've done recently on a similar grain bill (mine had 0.5 to 1KG more grain): 20g Citra (60) 10g Citra (flame out) 25g Simcoe (flame out) 50g Citra dry hop mild bitterness, fresh citrus taste but not overpowering 50g Citra (60) 30g Cascade (20) 50g Citra at (10) 70g Cascade at (flame...

I've got a 3 heavy stout/porters I'm going to rest half of until autumn/winter (all heavy on the bitter) When the blackberries start to appear I'll do a couple more darks with some fruit I think I did a 49er recently which came out a little sweet but I liked the nutty brown ale part - so I'll...

I've read the first 72h are critical for temps I had one bad brew from getting hot in first few days - I forced myself to drink it as a lesson and started using an old fridge (which keeps 17C well on min setting) and had no issues since - interestingly after a month or so that brew turned out...

If you're going to mod an existing recipe to get it more hoppy - I would advise (first time) to only increase the late additions (last 10 mins or later) - esp. not the 60 minute ones You'll keep the original bitterness that way and boost the hop flavour up - another way is to keep the original...

I've read quite a bit advising against pasteurising and using freezer to kill the beasties you're adding to alcohol too at that point so it's got to be a strong force to cause an issue

there is less yeast in a secondary - can you not add to primary (sorry if I didn't read back whole thread)

how are you finding the all MO in a summer? I made a couple earlier this year but found them a little dark and malty for the summer ale I was looking for I've just made two more with pils added - at 30 and 50% to see if I can get it a bit less malty than what I get with just Maris

I did the boiling way a couple of times - but then I got some lactic with some test papers and it's simple to get Ph down now - I only use the test papers if I'm changing a water volume I've not done before the lactic was cheap - so a lot more economical than boiling up a lot of water the...

I've not made beer with old malt yet - but I've baked bread with 4+ year old flour and it's been same as fresh flour unless it's obviously spoiled I really don't see how it can make +/- 5% diff to a brew - even if it's got a little stale smell I'm sure a few extra bittering hops will sort it...

I can eat bacon with just about anything - but I'm not sure I want it in a stout.

if I know the fridge temp - I'll take the variation I totally get what you're saying - but having cables and tech around to brew beer - kills it for me - I have tech all week - brewing is my low tech escape for 6H a week