Search results

I'm not saying it won't work... just a pain to work with maybe. Are you going to warm them back up when you brew? Seems like 2lbs of cold grits would have an impact on mash temp. I guess you could microwave them :D

Cold grits setup pretty stiff...

I garontee! I've only used Steen's in Pecan pie, never thought about using it in beer. There's Golden Eagle Syrup from here in AL which is something similar.

Nice looking invert. Yeah, just replace 5 to 10% of the base malt with invert. Which method did you end up using when you made it?

My attempt at a Fuller's London Porter from the recipe here. I'm really pleased with the way it turned out. I'm not sure how close it is to the real thing, it has been years since I had one, might have to cross the Florida line and hunt one down... A09 drops super clear and sticks to the bottom...

http://beer.suregork.com/wp-content/uploads/2018/11/Brewing_yeast_family_tree_nov_2018_v11.pdf I'm not an expert by any means but according to this, 1945 and 1318 are closely related to Whitbread dry, Wy1098/WLP017. People say 1318 is the Boddington strain...but if it is, why is it called...

Would be neat to plant one just to see what it does. Maybe I'll get a Cascade and a Centennial and try it out. I'm surprised AL ranked that high really...

Wow. Pretty impressive for a backyard operation.

Why'd you stop? Wish I could grow some here in South AL. Don't think I'd have much luck though...

I know you weren't asking me. But, I don't check the final pH, just taste it and make sure it's not tart tasting. I've been using 88% lactic and baking soda to neutralize at about 1:1. Working good so far. I think I got the baking soda thing here.

5 Gallons APA 534.25 + 5 = 539.25 <---- Not bold

Yeah, thanks for the unsolicited advice. If you want to BOLD your numbers go for it.

No worries. I figured there was a difference in the names.

Left: Made with 100% Raw cane sugar. Right: Made with 100% demerara.

That is "Raw Organic Granulated White Premium Cane Sugar", not demerara. Am I missing something?

Maybe... This is what I get for demerara, there are a couple other brands available locally but they're all quite dark. Way too dark for No.1.

I made some No. 3 using his dilution method a while back. It works well, haven't brewed with it yet though. It would have been better if he would have told you which sugar to use for each level of invert. Saying to start with "Sugar in the Raw or other demerara cane sugar" is setting people up...

I'm not sure what that means either...

Here's the process from the Ragus website. It's made from sucrose with molasses added to reach the desired color.

I have done this before with good results. How much acid did you use? I ruined a couple batches early on by not neutralizing with an invert recipe that called for quite a lot of lactic acid. Both beers were noticeably tart. I use less acid now and neutralize with baking soda. I don't have a...