Search results

Holy chit. 30 minutes ago I received a message from the former head brewer at the UK brewery in question. I know how they brewed their dark mild and apparently I was completely wrong. Except... no invert sugar!

It's a top secret malt!

Brewing the above recipe today, with the addition of this one secret ingredient...

looks tasty, Dunc! Are you able to share the recipe?

Thanks, Miraculix! I hear you on the hopping rate. I'm currently in Canada, so getting my hands on authentic milds is a bit tricky. That said, I’ve had dark milds in West Yorkshire, where I’m originally from, and they were definitely fuller-bodied than you’d expect from a typical 3.5% ABV beer...

I've never tried harlequin, but it sounds great. I could see the stonefruit flavors working well.

Thanks, I'll be sure to report back. I'm loading up on the late EKG just to see what happens. I think it brings a mild enough flavor that i'll probably get away with it.

I’m giving dark mild another go, aiming for a full-bodied beer at 3.8% ABV and 23 IBUs. My focus is on hitting specific flavor notes, but I’m taking a non-traditional route with this one. The plan is to go with all-late hopping, omitting invert sugar, and I’m going with Windsor yeast for the low...

I think my hose has more girth than your's because I can't pull it out!

How do you remove a floating dip tube? I just picked up a new-to-me corny keg that came with a silicone floating dip tube. I can't figure out how to get it off the short outfeed tube without damaging it. I don't have any plans to reuse it right away, but I'd like to save it if I can for...

Why not just leave them till needed, then add the old slurry, estimating for a slight underpitch to promote new yeast growth? You can harvest the resulting yeast and you're good for another 6 months. Any time you do a starter, it's an opportunity for unwanted organisms to infect your yeast strain.

Maybe I shouldn't admit this, but I just pull old yeast slurry straight from the fridge, scoop the dead stuff off the top and then pitch it. I don't do it often, but when I do, it works fine.

I had a hankering for porter after watching Don O's recent YT video. It's a lower abv version of the Heretic Shallow Grave clone he was doing. First running heating up on the stove...

The last of the season. As I brew another for the fall...

Brown malt, you say? Interested to know your recipe, unless it's top secret of course.

HB saison. 6% and 35 IBU. I think I prefer them at my usual 28 IBU, but this is nice too.

I can get unmalted wheat meant for horse feed at $18 per 45 lb sack. I'm going to check in with the supplier, because if it's just people food repackaged with a horse on the bag, then it'll go great in my saisons.

I like to go with a few simple ingredients. Assuming up to 1.050 starting gravity, something like 90% base malt, 8% C40, and 2% black patent. That's it, unless I sub about 8% of the base malt for torrified wheat.

Kevin decided he's going into work for me today. I don't know where he's putting the laptop though...

Saison. Pils, torrified wheat, victory, sugar, and EKG hops. 15 minutes to go...