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Now waiting for some Eskimos to join the conversation while sipping Rebirth. It's decent. I like it more than 1981. Rebirth is slightly more hop driven but the current production version is the best. It is the most balanced version (IMO).

Fining the Irish Red. FG was 1.014, a bit higher than I expected but the dry, roasted character at the back end is almost perfect.

Yes, the eventual boil pH is probably the most important factor for coagulation, not the pH of the mash itself. ~pH 5.2 is considered an effective pH for protein coagulation without sacrificing too much hop alpha acid utilization so it can be seen as some sort of sweet spot. After all, brewing...

I've read from some sources, that the original idea behind maize would have been to dilute not only the body (and cut costs), but also to dilute the high amount of protein in the barley, that would cause haze. So the beers with maize were considered visually more appealing (low protein wort...

Thanks, some great information again. I have another bottle of 1981 waiting in the fridge, need to try it some day together with the new one when the yeast has settled appropriately. It's bottle conditioned & exported.

2.6 - 2.7 % . A very low alcohol beer. See calculator here https://www.brewersfriend.com/abv-calculator/. But thisonly holds if the gravities were measured at the calibration temperature of the hydrometer (usually 16-20 deg C). If the beer temperature during measurements was far away from that...

I just tasted Fuller's 1981 Past Masters version of ESB (see the recipe above). I must say that it's very bland and thin compared to the new one, so it seems that they've made a lot of progress here. There is not much of that nice hop aroma and the body is definitely watery (thanks to the maize...

The more acidic the wort, the more protein tends to be insoluble. Thus, during boil phase you lose more protein which MAY result in less haze because protein is a major contributor in haziness. In addition, the positive net charge of proteins caused by low pH makes them interact more tightly...

^ Highly interesting. Based solely on internet, I think they use all these ingredients: Golden Promise base malt (from Simpsons at least, maybe other maltsters as well), small amount of crystal malt (at least Fawcett's, that could provide crystalized GP for them or then not..), amber malt for...

A little bit higher mash temperature and longer mash time, maybe lower mash thickness could help a little bit. And a more careful sparge (maybe cut the surface of the grain bed somehow to avoid channeling, especially if you fly sparge). For maximal efficiency you may need a cereal mash, because...

I've tried both just briefly and I think I prefer BrewersFriend because it is so easy to use and everything is online so you can access your recipes (and other people's recipes) anywhere, anytime. Especially, if you are just getting into brewing, I would probably recommend using BrewersFriend...

They do not own malt houses in Germany, but in Denmark, Sweden, Finland, Poland and Lithuania. See their plants here. The Polish and Danish malt houses were obtained from Carlsberg (Danish malting co) in 2016. I think they source grains from each of these countries. Poland is a good addition in...

Inoculated yeast cultures in order to obtain some fresh yeast at the time of bottling. Raised the waterbath temperature of my ESB fermentation. Krausen is getting smaller and smaller and looks very smooth and creamy now. Krausen in the red ale has dropped almost completely and I'm planning to...

I agree that it is always possible that the plates are not sterile. Even the €€€€ plates. If we need to split hairs at home brewing level, there is a term called sterility assurance level, just because probability that something is actually(reliably?) sterile after sterilization process can...

Ok, if it's so light it could be fine.

I don't have any experience with steeped grains but if the amount of steeped grain corresponds to the amount of all grain I would cut down the caramels & melanoidin further, maybe even roasted depending on its color and the amount of dry roastiness you are after. My 4,5% red crystal + 1,6%...

Yes, not all wild yeasts are sour, but some of them are. Putting the jar under a tree usually collects several types of micro-organisms. If you are lucky, there may be some nice strains, but most likely it is a mixture of more and less suitable types of yeast and bacteria (some of which may...

Fuller's Vintage Ale -18 is here. It is not my favorite ale at this point. But it may get better and better if stored properly. It resembles their 2017 VA, although the Denali has been replaced by Olicana and Ernest. Thick, alcoholic, warming, and quite hoppy but not very balanced or...

I would definitely dump the grain ASAP, before those bugs take hold over all the other sacks and the brewery. Malt is the most important ingredient in beer and its quality is the most important factor when brewing good beer and all insects in brewery are possible source of microbial...

Just out of curiosity, did you measure OG & FG and how was it? I would say that a very low pH mainly affects fermentability because the optimal activity range of mash enzymes is between pH 5 - pH 6. OG is probably fine. But the FG may be a little bit higher than it would have been if mashed...