Search found 387 matches

by legion
Fri Jul 13, 2018 10:17 pm
Forum: Grain Brewing
Topic: Lithuanian Baked Beer
Replies: 3
Views: 529

Re: Lithuanian Baked Beer

Timely At the London homebrew comp during Lars Garshol talk he showed a slide of a beer where the mash was put in the oven and caramalized then brewed with no boil. I couldnt find any info for it online on his log. But was intrigued and wanted to give this wacky brew ago. The closest was keptinis Li...
by legion
Mon May 07, 2018 7:54 am
Forum: Beer Recipes
Topic: Milkshake IPA
Replies: 2
Views: 731

Re: Milkshake IPA

by legion
Fri Dec 22, 2017 2:44 pm
Forum: Events
Topic: Maidstone Brewers XMAS Meet 2PM 27 December 2017
Replies: 2
Views: 2451

Re: Maidstone Brewers XMAS Meet 2PM 27 December 2017

We have our xmas daytime meet next Wednesday at the Thirsty Pig

https://www.facebook.com/events/1940151036236270/
by legion
Mon May 01, 2017 8:42 am
Forum: Grain Brewing
Topic: Brewing with a percentage of Malt
Replies: 11
Views: 816

Re: Brewing with a percentage of Malt

Would recommend reading about diastatic power http://beersmith.com/blog/2010/01/04/di ... your-beer/

You would need more malt for the mash to work.
by legion
Tue Apr 18, 2017 7:43 am
Forum: Grain Brewing
Topic: Lupulin Powder
Replies: 79
Views: 4551

Re: Lupulin Powder

The haze seems to come from the dry hop during active fermentation. As this exbeeriment showed that a no oats beer remained hazy
http://brulosophy.com/2016/11/21/the-im ... t-results/
by legion
Sat Apr 15, 2017 11:08 pm
Forum: Beer Recipes
Topic: Russian Imperial Stout - First Recipe
Replies: 18
Views: 2654

Re: Russian Imperial Stout - First Recipe

The AA isn't the only factor in the flavour impact of a hop.
There are various compounds and some are higher in composition for Brambling Cross than Centennial.

Although i have never brewed with Brambling cross to get some experience of its contribution.
by legion
Sat Apr 15, 2017 7:58 am
Forum: Grain Brewing
Topic: Best general purpose malt
Replies: 12
Views: 1020

Re: Best general purpose malt

If i was to only keep one base malt, it would be a UK lager malt that provides a relatively blank canvas for adjusting with specialty malts for whatever to the target the beer I'm brewing. I wouldn't want to use marris in a heffe.
by legion
Sat Apr 15, 2017 7:49 am
Forum: Beer Recipes
Topic: Russian Imperial Stout - First Recipe
Replies: 18
Views: 2654

Re: Russian Imperial Stout - First Recipe

The hop contribution does matter, i recently had a bottle of my 8% American stout which was 18 months old hopped late with only 30g of centennial and that flavour still came through. One of my RIS tasted great after only a month in the bottle and although different two years on is not necessarily be...
by legion
Sun Apr 02, 2017 12:03 am
Forum: Yeast
Topic: Harvesting yeast from commercial bottles
Replies: 37
Views: 6203

Re: Harvesting yeast from commercial bottles

This is Seymour's list of yeast sources: Adnams (mini-kegs contain the primary dual-strain, but bottles do not) Brakspear Oxford Gold, perhaps Triple as well Cantillon (classic source for diverse lambic cultures) Chimay Coniston Bluebird Bitter Coopers Courage (some) D'Achouffe DeDolle (excellent Be...
by legion
Mon Mar 27, 2017 11:17 pm
Forum: Beer Recipes
Topic: Next Brew
Replies: 9
Views: 1038

Re: Next Brew

I think they have made an error with their hop bill
by legion
Mon Mar 27, 2017 11:25 am
Forum: Grain Brewing
Topic: Farmhouse Ale
Replies: 13
Views: 1060

Re: Farmhouse Ale

Hi, it was me that jaroporter mentioned. I have brewed 3 raw ales this year (hoppy 3.5% table beer, 4.5% Pilsner and a 10% Wee Heavy), after the mash i heat it up to 75c to pasteurize, then cool and ferment.

The table beer is the oldest, kegged in January and it's still tasting great.
by legion
Tue Mar 21, 2017 8:25 pm
Forum: Grain Brewing
Topic: Using my time more effectively...
Replies: 28
Views: 2143

Re: Using my time more effectively...

My last 3 brews have been raw ales. 30/40 min mash and no boil saves lots of time. Just heat wort to 75c to pasteurize and keep below 80c to stop DMS from being produced.
Finish it off with no chill to save more time.
by legion
Sun Feb 19, 2017 6:23 am
Forum: Yeast
Topic: Mangrove Jacks M21 Belgian Wit
Replies: 5
Views: 2214

Re: Mangrove Jacks M21 Belgian Wit

dbambrick996 wrote:I won't use this yeast anymore. On the advice of another brewer I have switched to mauribrew weiss yeast. This is a great yeast for all things Weiss.Give it a try and ferment at 19.
I Bavarian Weiss yeast wouldn't be appropriate for a Belgium wit, as it should not taste of cloves or banana
by legion
Fri Dec 16, 2016 2:21 pm
Forum: Events
Topic: Maidstone Brewers XMAS Meet 2PM 27 December 2017
Replies: 2
Views: 2451

Re: Maidstone Brewers XMAS Meet 2PM 27 December 2016

Come and join us for a great afternoon of sampling homebrew.