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Don't call them great tips before they have insured your success ;) Cheers

There you have two investments! Get yourself a mash paddle while at it, a nice hard wood or stainless steel one is a good investment. ;) You don't have a lot of wiggle room. See if you can do 3.5 l/kg malt (this will give you a preboil volume of ~19.9L), currently you do 3.2 l/kg, stir while...

Hey Gillie, Sorry to hear your first experience wasn't a success! As @IslandLizard mentioned, you can easily resolve this by stirring. An additional trick you can do is to have a pair of thick rubber gloves on hand, elbow long is preferable. Because sometimes when the stirring doesn't do it...

Bramling Cross can have a minty quality when picked at the right time. When I was in Wales for vacation before this pandemic, I went to a brewery and the brewers were kind enough to spend an hour talking with me. There I learned that Bramling Cross is a hard hop to pick, as it has a relative...

Thanks for the info, I will check out the papers. If I like the brew, I might only use Sweet Gale next time. :) The picture from the blog post makes it look quite appetising, so I hope I will get a similar colouration. I will! Now I have a forest for a backyard, so I will probably find some...

Hey fellow gruitineers, In the new year I plan on starting my gruit brewing again, they were sadly put on pause as I had to move to my new house. But now that this is over, I can begin again. I have made two gruits so far, a yarrow and elderberry gruit. Below is a brief summary of each brew...

I am happy to be of help. Lets be fair, cold hopping was standard practice for breweries because they transported their product in wooden barrels, so you needed to keep the pesky lacto out of the beer. ;) If you ever should be able to get a sack of Gyrup Malt, you won't be disappointed. It is...

For sure it is, I just wanted to read the justification for myself. As I have never heard of this before now. I didn't mean to put you in the spot light. In all honesty, I recommend people to just ferment lagers in a corny kegs @ 1 bar pressure, at a temp of 14-16C. Then transfer it to another...

I would be more then happy to! But I do not want to just spam this thread with random recipes. Instead let me provide a list of the categories he provides and if anything jumps out people can ask for a collection of recipes to pick from. Gammeltøl (Old Ale: a strong lagered ale, typically...

I have never heard of 5C fermentation temp, may I ask for a source that claims this? A brew master I know who only does lagers don't ferment under 10C. At work we ferment our lagers at 14C as we have pressurised fermentation vessels. At home I ferment at 14-15C as I have no temperature control...

Ha! That would be the day. I would prefer them raving around the bitter, smokey and sour style of Skibøl 😅. Cheers, The Brewer from Palmeøerne

There is a Danish book that covers beers and styles from the 1850 to 1950. Just before the industrilisation Denmark began to when it was truly established. The author has a few recipes for various styles, everything from Gammeløl (Very similar to Altbier) to Lagers. Let me give you the full...

Hey @Sørine Thaarup, What a wonderful read up. I really like the experiment. I have been brewing a few historical Danish beers over the last year, and here are some of my recommendations for Danish farmhouse brewing process and Fadgæring (Cask Fermenting). Process wise: 1. Mash Schedule: Try...