Jim's Beer Kit

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...

It looks pretty similar to
http://www.sirencraftbrew.com/how-to-br ... llar-shake

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

https://www.facebook.com/events/1940151036236270/

Check http://brulosophy.com/2017/07/03/loose- ... t-results/

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.

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/

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.

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.

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...

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...

I think they have made an error with their hop bill

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.

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.

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

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