Search results

In truth, I don't know as I've never tried adding berries to my mead. I like the flavour just as it is. What you suggest sounds as if it should work, though. I do make raspberry beer, though, where I make the beer, rack the nearly finished beer into a new fermenter and add the raspberries. It's...

I make quite a lot of mead, I look at the alcohol tolerance of the yeast I'm going to use and calculate the amount of ordinary, cheapest, real honey to ferment to a level approaching that abv assuming the final gravity will be 1000. I say real honey, because some of the stuff on the market isn't...

I've used, and continue to use superdelic (NZH-102). They're not Citra or Mosaic, they're Superdelic. I find they work best in hoppy lagers and pseudolagers. Never tried them as a sub for the big IPA hops, though. I actually preferred NZH-101, which, I think, was abandoned by that particular...

Absolutely, but there's a trade off between freestyle and contained. I use as big a bag as doesn't make much difference, about a foot square of fine mesh, and then fish it out at the end of the boil or after the chill (depends how you chill). Can't say I've noticed any loss of hop utilisation...

Since they're bittering hops, you could boil the for the required 60 minutes in a litre or two of water or even some of your wort. I'd go half-and-half as the bitering efficiency declines as the SG increases. Just use the hops that were in the spider unless you've thrown them at the cat.

One of my contentions, for right or wrong, is that the home brewer, especially with all the resources we have at our fingertips, should be able to make beer which is Better than commercial beer. We are not constrained by profits, shelf life, storage under adverse conditions, unbridled ignorance...

Yeah, you're right, each to his own. I'm not a great lover of hoppies, either. At the end of the day, we brew to suit ourselves otherwise we might just as well go to the liquor store. It really písses me off when I give a couple of bottles away and they lay them flat or start gesticulating while...

You miss my point. I wouldn't want to drink beer like that either. My bottle-conditioned beers pour crystal clear. The half an inch of sediment remains in the bottle and gets tipped away. A cloudy pour not only looks bad, it tastes bad unless its a hefeweizen, for example. Not all yeasts lend...

"wife" just means "woman", it's just in English that the meaning has diverged to refer to "the woman of (somebody)" in many languages the word for wife and woman is the same: mujer, femme etc. A fishwife is the woman who deals with the fish, cf alewife, midwife. Middle English wif, wyf, from...

I disagree with you entirely. Those beers which were bottle conditioned and are now filtered and force carbonated do not taste as good as as the original. Those that are pasteurised and carbonated are even worse. Guinness is a case in point, as is Shepherd Neame Spitfire. Worthington White...

Nice rant, @IAmPistolPete, and I quite agree that it's sloppy language. My understanding is that green beer is racked off the trub and settled yeast into a second fermenter to clean up and finish itself. When I use a conical fermenter with a dump valve, I don't think of secondary fermentation...

Crisp caragold is a completely different kettle of fish at only 12 ebc: something between Château cara clair and cara blonde. I've never tried it though so I don't know. Can you remember what the bee was?

I've never used Crisp Extra Light, so I can't say. Crisp malts seem a bit hard to get hold of now that Geterbrewed has dicontinued them. It could well be similar, though. Minch for HBC do a crystal at 113 ebc. i haven't done a side-by-side. Curiously the crystal was called for in Wheeler/Protz...

You should be able to get Cháteau cara gold in Germany- you can order t fro Brouwland in Begium. It is 120 ebc as opposed to Crisps cara gold which is 12 enc. I's a lovely crystal malt and you could use it to dispense with both the Crisps and the crystal 150 in your recipe. I'm currently using...

I know exactly what you're saying. If I see a hop I haven't tried, I get a packet. If there's weight capacity on an order I'm placing, I'll top up my hop inventory. It's an illness!! Got to get a grip. 🤣

That's interesting. Can't find that one in France, but I had one in the UK, many years ago, and it's left no lasting memories.

Nice one. Spent the weekend either racking or bottling the last of the ales and hybrids with Novalager yeast (first time I've used it). As soon as the winterfest is over it'll be time to get the lagers on, especially as the temperature in the brewery has fallen to 13C. So I'll be looking for...

Fuggles EKGs Challenger Aramis Nectaron Mosaic And as gotos for bittering: Magnum Pacific Jade and/or Green Bullet I tend to keep Centennial in, too. I like Centennial and don't use it enough.

Wine comes from the same word root as vine so we have vin and vino etc. "vine fruit" drink is not the only alcoholic drink from fruit. Cider comes a word meaning strong drink. Where vines grow or a cultivated the fruit is easy to collect. Compare an hour's picking grapes with an hour's picking...

I was never any good at spelin, innit!