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You should brew another batch and write down some notes. First of all, at what stage does the unfamiliar taste appear. Is it preboil, postboil or post fermentation? Describe your process and recipe. This would help a lot. Fermentation conditions and yeast health/pitch rate are probably the most...

It's going to be a beer, cause the temperature/time is high enough to kill the major beer spoiling microbes and it is high enough to isomerize alpha acids and extract other compounds from the hops. Using typical boil times you would expect to see a small reduction in bitterness that may be...

It could be fully hydrolyzed (meaning that it is a mixture of glucose and fructose only) or it could contain sucrose, too. It depends on product and how exactly the process is executed. The residual sucrose will affect the physical properties (tendency to crystallize at different temperatures...

Drinking Duvel now.

Sounds you've captured the true rural Voss character & aroma from Gjernes farmstead :D

You're right, brewing wise those two would be very similar, although chemically golden syrup is a partly inverted mixture that consists of sucrose, glucose and fructose. Those are all fermentable by yeast, although the yeast has to break the bond between sugar monomers when it ferments sucrose...

Also, you can find use for specialty grains by combining those in new ways like this 7 % light crystal + ~0,4-0,5 % dark chocolate or roast barley in a recipe ain't far from ~7% medium crystal, it makes a closely related beer with a slightly different twist. The color could be indistinguishable.

Buy some base grain and brew a couple of batches of your favourite styles/recipes changing the specialty malt composition to see how they affect the taste. For example you could brew the same recipe with either lighter or darker crystal, chocolate malt or roast barley or with one hop variety or...

I tend to buy online from Sweden / UK. Occasionally from central Europe. There are at least two 'L'HBS:s in Finland (somewhat far away from where I live). I've already given up with them. One of them is a small company that never stocks all the necessary items. So there is basically no chance of...

You can use the same approach to calculate the ppm (water adjustment sheet). As bierhaus noted, ions mostly pass through the mash tun and end up in the boil kettle. But you will lose calcium during the brewing process because of the precipitation of calcium salts such as calcium phosphate and...

Those large things with edges could be some crystals and there is probably some debris, too. The smaller rod shaped thing could be large rod-shaped bacteria. It is true that most bacteria are smaller than the brewing yeast and some may be difficult to see, depending on their size, optics &...

I brewed two batches in a row on my archaic stove top system. Quite an intensive New Year's Day but I'm happy with the results.

Pilsner Urquell & gravity samples of my New Year's ESB.

Like its says in the second link, adding rice hulls makes it possible to crush a little bit finer without a stuck mash. Stuck mash could be a problem if you crush/grind your huskless malts too fine and don't add any coarses particles such as rice hulls to help lautering.

'How to brew' by John Palmer is very useful and condensed package of information. 4th edition is the latest and available as a book from many brew shops, amazon etc. But all the basics to get started can be found in the 1st edition which is free and can be read at www.howtobrew.com. There are...

Yes we are! The yeast from Fuller's IPA is going strong. Planning to mill the grains & prepare everything else tomorrow.

I only keep grain for next two batches or so. This is because I don't brew so much and I prefer fresh ingredients. The selection of specialty malts could last a bit longer. I keep some Crisp Best Ale malt that I find reliable and cost-effective British style base malt + Simpsons crystal malts +...

Avoid oxygen post fermentation (in the head space, possible leaks and so) and try to keep things covered and sanitized. The bottled water should be boiled. Those water jugs always have some microbes and if you are unlucky those bacteria/yeast may spoil it. But boiling it should kill all harmful...

Northdown, Target, EKG, Challenger whole cones. Crisp Best Pale ale + chocolate & Simpsons Cry light. ChemSan. Spray malt. Going to brew on New Year's day. Haven't brewed in 7-8 months now. Too busy with other things but I look forward to brew the best bach so far!

It's best to make a simple experiment with plain water to see whether it boils properly and how long it's going to take. I think most stoves can boil three gallons and some effective induction cookers etc. can boil larger volumes, too. The power ratings (watts) of the stoves tend to vary as do...