Search found 246 matches

by Robwalkeragain
Sun Feb 17, 2019 4:31 pm
Forum: Brew in a Bag
Topic: Total Failure!!! Where did I go wrong?........
Replies: 7
Views: 144

Re: Total Failure!!! Where did I go wrong?........

Windsor doesn’t utilize maltotriose so if you’re mashing fairly high or if you have hot patches it could be that your wort is nowhere near as fermentable as you need. Windsor really needs to be mashed at 62 or so. Pellicle has probably formed as non fermented wort is full of good stuff for bacteria,...
by Robwalkeragain
Fri Feb 15, 2019 2:34 pm
Forum: Extract Brewing
Topic: First extract- help
Replies: 5
Views: 101

Re: First extract- help

Add all of the malt early on, it needs to go through the boiling process to remove proteins from the malt.
by Robwalkeragain
Wed Feb 13, 2019 6:11 pm
Forum: Hops
Topic: 'Driving off' hop oils
Replies: 7
Views: 264

Re: 'Driving off' hop oils

It’s the long exposure to heat that will break down the aromas, hops added in the cube won’t add much aroma if the wort is hot. There are other options - one is to reserve a portion of wort - a gallon or so - steep the hops for 20 mins in there, as it will cool rapidly, then add that into the cooled...
by Robwalkeragain
Tue Feb 12, 2019 9:55 pm
Forum: Beer Recipes
Topic: Weatheroak Hill Brewery / Sunshine Marmalade 4.7%
Replies: 19
Views: 1913

Re: Weatheroak Hill Brewery / Sunshine Marmalade 4.7%

Thats great. Really glad you enjoyed it! Think it may be rebrewed this year, turns out it was so popular we could have done it twice and sold it through before october.
by Robwalkeragain
Tue Feb 12, 2019 9:52 pm
Forum: Hops
Topic: 'Driving off' hop oils
Replies: 7
Views: 264

Re: 'Driving off' hop oils

They break down into other substances and the mechanical action of boiling will drive off aromas. Sealing doesn’t work, myrcene has a low flash point.

Just dry hop, it’s easier and makes the most of aroma compounds!
by Robwalkeragain
Fri Feb 08, 2019 7:09 pm
Forum: Fermentation
Topic: Stuck Fermentation?
Replies: 7
Views: 201

Re: Stuck Fermentation?

65% isnt unheard of especially with a super starchy mash. If you’re concerned finish it with us-05 or nottingham which both work great in almost finished beer - otherwise I’d say you’re probably good to go.
by Robwalkeragain
Tue Feb 05, 2019 11:21 am
Forum: Grain Brewing
Topic: Strange top layer in FV.
Replies: 11
Views: 567

Re: Strange top layer in FV.

Not debating it’s odd, but I use us-05 twice a week and tend to find it can misbehave, it’s got a fairly widely reported inconsistency too, probably more to do with importing than anything else. But I would call it a sign of flocculation/sedimentation and definitely wouldn’t dump it on visual. Have ...
by Robwalkeragain
Sun Feb 03, 2019 5:24 pm
Forum: Grain Brewing
Topic: Strange top layer in FV.
Replies: 11
Views: 567

Re: Strange top layer in FV.

Did you taste it? It just looks like yeast to me, us-05 is a top cropper that stays on top of the beer even after fermentation.
by Robwalkeragain
Sun Feb 03, 2019 10:46 am
Forum: Grain Brewing
Topic: I didn’t prime my pressure barrel.
Replies: 5
Views: 164

Re: I didn’t prime my pressure barrel.

Priming ejects oxygen in the headspace so it’s definitely worthwhile. It’s also cheaper than co2 - it might not be neccessary to prime depending on yeast, s-04 usually carries on a little in the keg for me, nottingham will chew it bone dry. There’s a pressure release valve so you might as well get t...
by Robwalkeragain
Sat Feb 02, 2019 7:35 pm
Forum: Customise Your Beer Kits
Topic: low carb and low alcohol beer/ale
Replies: 1
Views: 99

Re: low carb and low alcohol beer/ale

Low alcohol is possible but without sophisticated measuring equipment it’s hard to know if it’s worked properly, plus you need to ensure not to pick up any oxygen. If i were to brew low alcohol myself I’d try an over temperature mash first, 74c or so, your attenuation will be under 50% but still tas...
by Robwalkeragain
Thu Jan 31, 2019 3:21 pm
Forum: Brewing Liquor
Topic: Liquor treatment with a big deadspace
Replies: 4
Views: 140

Re: Liquor treatment with a big deadspace

Is the deadspace in contact with the rest of the water? If so i wouldnt worry too much, or maybe recirc at the start?
by Robwalkeragain
Sun Jan 27, 2019 12:55 pm
Forum: Hops
Topic: UK grown (commercially) Cascade any good??
Replies: 11
Views: 1316

Re: UK grown (commercially) Cascade any good??

I love English Cascade, a much more refined and more subtle hop than its American sister. With English you don't get any of the unpleasant (to some) "catty" aromas and flavour. Although I have been informed there are 4 different cultivars of Cascade in the US, so maybe we got the nicer one. I do fi...
by Robwalkeragain
Sun Jan 27, 2019 9:57 am
Forum: Grain Brewing
Topic: Fullers selling off brewery to Asahi
Replies: 10
Views: 690

Re: Fullers selling off brewery to Asahi

Apparently more to do with distribution than brewing Asahi want a UK base post brexit, fullers already export a tonne of london pride to japan...
by Robwalkeragain
Sat Jan 26, 2019 11:44 am
Forum: Fermentation
Topic: Ferment in a Kilner Drinks Dispenser
Replies: 3
Views: 178

Re: Ferment in a Kilner Drinks Dispenser

Chrome plated tap isn’t the best material for fermenting on..
by Robwalkeragain
Fri Jan 25, 2019 10:53 am
Forum: Dispensing
Topic: Beer engine + polypins
Replies: 33
Views: 1083

Re: Beer engine + polypins

I would think you would want to retain as much protective co2 as possible without disturbing the sediment, so a little trial and error, as i doubt anyone is actualy aiming for a flat pint. Can i ask how you connected everything up? What width line, what line attaches to poly pins easily, any non ret...