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What a beautiful wort you have there! I really love the look of it. I cannot wait to see tasting notes from all you guys. :) I am happy to see the recipe notes were useful. Sorry I haven't been on or replied lately, I have been at a brewer course, which I passed.

In all honesty, I am also doing a bit of injustice with focusing so much on this one source. I would wish I had the cash to buy some of the more antique brewing manuals from 18XX to have more first hand sources. However, the few I could find in antique stores cost serious cash. So I am trying my...

Sorry for the late reply. I would like to try malting myself, however I think my SO would be quite annoyed that my brewery ( *cough* our laundry room) floor would be covered in sprouting barley. Regarding the brown malt bill, it would be experimental. I know that in the UK they had something...

If you want to make it more Oud Bruin, I think it would be fine. It is after all a farmhouse ale, so do as you please :) BITTERØL Sadly the author only provides a single recipe for this style of beer and little production information. It is the black sheep of sections in the book. But from what...

It is more of a hot toddy then a beer. Meant to warm you up on cold winter nights. :) I have had something similar, Buttered Rum, and it is quite delish. I actually love Diacetyl, but sadly I have a high threshold. Therefore I can often first taste it when there is a lot of it :'D DMS on the...

Oh I did not know that! I had a few of those while in SF. Delisious beer! :) I haven't been looking to recreate the beer so I didn't look at what goes into it. :')

Do I have some that I sent to @Protos earlier. They are the most interesting of them all. They are in Danish but in ( ) I provide some clarifying termology and suggestions for substitution. If you don't like what you see just tell me and I will add a few more in here for you and others to pick...

Okay I will write it down. :) Always lovely with a second opinion :) Thanks for the info.

Jeśli chcesz, możesz użyć żubrowka dla polskiego "flair" ;) But yes, it has about the same strength as vodka. I will not claim that they all were fortifying the brew, but it was a common enough household tactic for preventing a wine or cider from spoiling to quickly. So I can see it being used...

Before my time, unfortunately I have never had it. Probably why @Northern_Brewer was never really interesting to me as a hop. But maybe I should try it out in an ordinary bitter or in the Wicked Ale clone ;)

Interesting! I haven't used Northern Brewer (the shop and hop! ;) ) before, nor really looked at it if I am being honest.

Happy it went well, and wow that efficiency is amazing! I don't think the Thor's can go wrong, it is a simple amberish lager, a favourite here in the North :) I am looking forward to the Wiibroe Pilsner, which is probably the most special one. Amazing to hear. It is a fun book and I can also...

Originally I was thinking the same, but I was unsure due to the American base malt distinction. I guess I could make two batches of it, one with Crystal and the other with some Pale Ale, to see which one I like the best. What I have just discovered is that American maltsters sell their two-row...

It is my favourite way of having gifts and do clean up in my malt bin :) Sounds interesting! My experience with German Saphir is it being a very mild and delicate. So depending the other hops they might over power it. But maybe it was just my harvest that was like that? It was an organic grown one.

Thanks for the clarification. Where I live American Two-Row is not available, but I guess I can use a bit of Pilsner malt. I am not sure what flavour difference could pop up with only 9% Pale Ale malt. 🤷‍♂️ I will make this this late winter so it is ready for spring :) Cheers

Hey Homebrewtalk, I stumbled upon a weird thing in Jennifer Talley's "Session Beers: brewing for flavor and balance". On page 167 she provides a recipe for Bell's Oarsman Ale and in the recipe she writes the following for the malt bill. The item that throws me off is the 9% pale malt. Does...

At work we make beer for a contract brewer who always has 15-30% caramel malts in his recipes, without fail. They are all sweet, but I can see how they might attract some people. Otherwise make a big beer with a lot of these caramel malts for ageing. Often they turn more mellow and raisiney...

What a thread! Thinking of good tobacco brings forth all of these memories. Last time I lit a pipe was when I was stressing at Uni. It seemed like it help me keep the stress at bay for just a moment to get back at it. On starry nights it felt extra peaceful. I used to smoke a cheapy my father...

I have made a yarrow gruit before and that did not happen to me. Mine bottle conditioned nicely within 2-3 weeks. Did you dissolve the sugar before adding it? Sometimes sugar crystals takes awhile to dissolve in cooler environments. How clear is your gruit? I have had issues with bottle...

Again it is anecdotal from my own experience and sensory evaluation, and from my memory talking with these Welsh brewers. You ain't alone! :) I generally just like Vienna Malt. It is like a house malt for me. The Cream Ale blend surprised me, I did a few differnet takes with the yeasts. S-04...