Search results

Of course, Big Brewers push their stuff through a continuous pasteurizer - obvious - why didnt I think of it? Big Brew Corps dont want you to know this - pushing your pint up to 65C before its bottled. Thats not very homebrew is it.? Here is me striving for natural flavours and advocating for...

Re preserving bottle brew. In the far east, its customary to see crates of lager stood out in a dealers yard for weeks in the blazing sun. Ambient temp 35C but can go down to 10C at night. In direct sun bottles of lager can get too hot to hold. I wonder how they manage to keep the contents...

Agreed, not long term, ok for a few weeks in cool climate. you can always put a camden tablet in 1L bottle

indeed hops was added as a preservative. Try adding some root ginger juice for a change, it has similar preservative qualities. Its something I am working on. You have to make your own fresh ginger juice. Ginger powder not nice - bitter only for cooking. Root ginger is easy, wash dont peel...

Something I dont understand here??????? You boil up yeast - if you do that you kill the yeast. >80C kills all yeast. So where did you get your yeast to pitch into your cooled wort? are you confusing a yeast starter with a yeast nutrient looks like you have used wild yeast? - which is every...

Well thanx for that, reinforces my suspicions that you can make a viable Ale drink without boiling over 70C It similar to brewing a cup of Black Tea. You can make a cold brew, steeping the leaves in water overnight, a noticeably different flavour and favoured by the Cousins for making Ice Tea...

OK BC point well made Sir. I have been reading up on Gruit - its on my todo list this long winter ahead - Quite right "modern mainstream crap" btw Ale came first (called Oil by the Scandics). We had 400 years colonisation by the Vikings in Northern England down as far as York. Its why...

I wondered whether it can be done by doing a BIAB mash to get enzyme temps times then sparge hot water to get 170F 77C stop enzymes then leave the wort to cool naturally down to pitch temp say ca 30C and throw your starter into the bag and leave it all to ferment away spent grain and all for a...

Making a Farmhouse Ale, not as beer or a lager so no hops, use other bittering agents. wort will have a medium flavour so DMS not like to be noticed much. Other wild yeast, bacteria all killed off at 180F. I will be using some black tea and ginger juice and some bay leaves. Also prepare some...

After mashing your raise the temp to 180F to kill of the enzyme (denatured). You have then filtered off the grains and stuff and left with liquid wort. It seems to me counter intuitive to go to a rolling boil for another hour? Surely doesnt this start to boil off those delicate flavours etc...

People do it, Mary J it's the closest relative of the hop and again has a lot of the same flavour compounds. Holy Guano Batman, can hops be smoked - or even vaped . hmm an urban myth? keep drinking Ale🫠

Has anyone flavoured beer with chilli sauce or used powder in the wort

I kinda balk at the idea of adding ketchup or mustard cos they both contain vinegar/acetic acid preservative. Its what you dont want in your brew? but Im willing to learn I was looking on the shelf and saw a bottle of sweet tomato chilli sauce? Is that for hoople heads? When you look at...

Yes, I think thats where I may have seen it and it stuck in my mind, although moonshine is not my bag. just wondered why it was used. I suppose Bubba had some handful of these he lifted from the Whataburger shack down town Leopard St? Shiners are very tight with their $

Member used a sachet of ketchup (Burger King IIRC) as an aid to preparing a starter yeast culture? Why would this be done? Does it have special extra nutrient value? Mystery to me but then all kinds of strange things get put to fermentation I read about a nutcase who went foraging along a...

Hi Peeb - still wrapped up with Colonial williamsburg - such a fascinating tract. But this Dextrin thing that beefs up the FG but has no taste and doesnt ferment. So is this like making a boiled vegetable thin soup and then thickening it with some cornflour - is that what you would call "mouth...

this is a must read https://research.colonialwilliamsburg.org/DigitalLibrary/view/index.cfm?doc=ResearchReports%5CRR0364.xml&highlight=

Well said Peeb, good points made Traditional brown Ale - hmm forgotten what that was like? Manns? How did you end up with a load of dextrin? Followed up your other posts on old brown Ale. Cant remember what that was like? Manns? You certainly have done some history I was weaned on Fullers...

w.craftbeer.com/craft-beer-muses/tea-beers-steeping-hot Holy Guano Batman Q Hot Loins | Short’s Brewing Company | Bellaire, MI Short’s describes Hot Loins as an “experimental specialty aphrodisiac ale” brewed with “In the Mood” tea from the brewery’s northern Michigan neighbors, Light of Day...

Yes point taken, I do ramble on What I am saying is - replace hops with cold brew tea liquid (for bittering and ginger juice for disinfectant preservative. The wort main brew is up to you - it can be malted barley/wheat etc (for a traditional Ale (country style) or a cold pressed fruit juice...