Search results

Bubble Gum

Brewing a Rye Porter on Saturday and starting off a banana and raisin chocolate porter on Sunday.

Toilet Humor

Burton Union

Jump Bail

Hi there, The last time I used fruit in a recipe was when I made a black cherry schwarzbier two Christmases ago. I racked on to the frozen fruit in the secondary (cannot remember the amount I used off hand now), but I left this for four weeks, until the morello cherries lost a lot of their...

Hello all, Quick question as I have never had this happen before. I keep my isinglass, in concentrate form, in the refridgerator in my grain room. On this occasion it would appear I had the bottle pushed right up against the cooling element in the refridgerator, and when I came to get it, it...

In a bar in Newcastle upon Tyne. A group of businessmen approached the bar, and one of them was reading the beer menu on the balckboard, and asked the barman for some "Eaper". No one knew what he meant until the barman figured it out. "I think you mean IPA" :drunk:

If you do use cascade, I would only use a token amount as the AA% will quickly overpower and drown out the delicate flavour of the elderflowers. I would probably not add any aroma hops either, just a small handful at the beginning of the boil and the elderflowers about ten minutes before the...

Hi, Not sure if anyone has tried this, could not find this is another thread. Looking to do a Triple chocolate imperial porter. I was thinking of milling cocoa nibs and adding them to the grain bill in the mash, Will this produce any flavours, or do we think any flavours or aromas will...

Just tried another one, several weeks after bottling, and could detect no trace in the flavour, and very little in the aroma. My guess is that if you prime with these syrups, then the beer will be best drank young.

Picked up some of this Brett B strain from Hop & Grape earlier this week, and I'm now fermenting a Beglian red at a ratio of 75% Sacc and 25% Brett. After 12 hours the fermentation was vigorous to say the least. This is my first foray in to Brett B, and I'm really looking forward to this one...

Outstanding

In the UK I can recommend Chemipro-Oxi. Quick, eay and no need to rinse (although I invariably do).

Dude, you are a genius

This is not a new brew, and has been available for many years in Munich in and around Oktoberfest. I enjoyed 13l of this in the Paulaner Armbrustschützenzelt (Crossbow Tent) and the 2008 Munich Weisen (Oktoberfest), and can heartily recommend it!

Hi, Just wondered if anyone had experimented with flavoured syrups in any oftheir brews such as Monin syrups etc. I've just completed one experiment with the Hazelnut syrup and primed a few of my bottles with this instead of spray malt. The beer was a Belgian style wit which I had also...

Perhaps you could try adding a little amylase. If any dextrines came through in the mash, this should convert them back to Maltose to some degree. Also when you do this, I would use a paddle to thoroughly adgitate the yeast from the bottle of the fermenter. Best of luck

I would fully strip this down and first of all steep in boiling water, then santisie throughly, then give a vigorous cold rinse. Could be you have some eggs in there somewhere, which would explain the small size and sporadic appearance. Do you have other kegs and is this happenning with them?

If you had not purees the Rapberries I would leave them for about six weeks. Given this methos I was seay leave it till it's done then bottle, no needs to age further.