Search found 2672 matches

by Eric
Sun Mar 17, 2024 8:58 pm
Forum: Fermentation
Topic: BRY-97
Replies: 4
Views: 243

Re: BRY-97

Thank you for that. I can't say that my darker beers attenuate much less than pales, but then I will mash those for longer to ensure full conversion takes place. I do acknowledge it will be full bodied. Very nice.
by Eric
Sun Mar 17, 2024 12:08 pm
Forum: Fermentation
Topic: BRY-97
Replies: 4
Views: 243

Re: BRY-97

Rookie wrote:
Sat Mar 16, 2024 2:53 pm
Final gravity: 1.019
How does that compare to your expectations? Not medium to high as advised. Wonder what your thoughts might be.
by Eric
Fri Mar 08, 2024 1:28 pm
Forum: Extract Brewing
Topic: Flaked oats and torrified wheat in extract recipes?
Replies: 25
Views: 816

Re: Flaked oats and torrified wheat in extract recipes?

I would think the main drawback to any shortcut would be a reduced shelf-life. However, there are other causes of shorter life with neither necessarily problematic if the beer is drank within a short period. When I moved from extract to all grain, the difference was a revelation, but that was a long...
by Eric
Wed Mar 06, 2024 7:25 pm
Forum: Extract Brewing
Topic: Flaked oats and torrified wheat in extract recipes?
Replies: 25
Views: 816

Re: Flaked oats and torrified wheat in extract recipes?

Rookie and Trefoyl are but two members here who can help you more than I. They live on your side of the pond and both have experience of the matters that presently concern you and American malts, which can have more enzymes and therefore can covert more adjunct more quickly than British equivalents....
by Eric
Tue Mar 05, 2024 6:11 pm
Forum: Extract Brewing
Topic: Flaked oats and torrified wheat in extract recipes?
Replies: 25
Views: 816

Re: Flaked oats and torrified wheat in extract recipes?

Proteins (nitrogen) in beer is a wide ranging topic, for which I'm not competent to fully advise. Some are proteins essential, others advantageous and those that are unwanted if you wish for a clear beer. FAN, free amino nitrogen, is an essential for healthy yeast and good fermentation. They are in ...
by Eric
Sun Mar 03, 2024 3:50 pm
Forum: Extract Brewing
Topic: Flaked oats and torrified wheat in extract recipes?
Replies: 25
Views: 816

Re: Flaked oats and torrified wheat in extract recipes?

Yes indeed, but copper fining's primary function is to drop out break products produced during the boil. Starches should not be allowed to get into the boiler, which can be confirmed by an iodine test towards the end of a mash. Optimum performance of copper finings occurs at pH 5.2, which is one rea...
by Eric
Sun Mar 03, 2024 3:39 pm
Forum: Cleaning, Sanitation and Sterilisation
Topic: Percarbonate as a Disinfectabt
Replies: 10
Views: 360

Re: Percarbonate as a Disinfectabt

Weird why H2O2 has never seemed to get much support in the HB world? Several of us used peracetic acid, apparently hydrogen peroxide and acetic acid, until it became difficult to obtain in quantities small enough for homebrewers. When still at school and before brewing beer, I owned a Winchester of...
by Eric
Sat Mar 02, 2024 11:58 am
Forum: Extract Brewing
Topic: Flaked oats and torrified wheat in extract recipes?
Replies: 25
Views: 816

Re: Flaked oats and torrified wheat in extract recipes?

As you advise, neither torrified wheat or flaked oats can self-convert to sugars in the mash and therefore require enzymes from another source for that process. I suppose they might provide some minor flavours, but are likely to increase haze more than any possible advantage.
by Eric
Fri Mar 01, 2024 5:06 pm
Forum: Brewing Liquor
Topic: Water profile for Shepherd Neame
Replies: 23
Views: 1209

Re: Water profile for Shepherd Neame

Interesting info Eric, I hope the brown stout turned out ok. Yes, had I known what I have since learned, that brew would have been done differently. However, that extract perhaps wasn't a normal run of the mill extract, with colour quoted as 1650 EBC. That compared to 60 EBC used by Graham Wheeler ...
by Eric
Thu Feb 22, 2024 11:38 am
Forum: Brewing Liquor
Topic: Water profile for Shepherd Neame
Replies: 23
Views: 1209

Re: Water profile for Shepherd Neame

Don’t forget malt extract can be considered boiled wort. And I remember you telling me to be careful of adding alkalinity that won’t be reduced with boiling and carrying over to the fermenter. Yes, well maybe not precisely, but evaporated at low pressure at a temperature lower than that needed at a...
by Eric
Thu Feb 22, 2024 12:04 am
Forum: Brewing Liquor
Topic: Water profile for Shepherd Neame
Replies: 23
Views: 1209

Re: Water profile for Shepherd Neame

This would not have happened but for a tin of Coopers Dark Malt Extract bought for some forgotten project was to be used in a Fullers Brown Stout recipe of 1897 by Ron Pattinson. His recipe didn't include extract, but extract made a 1075 OG brew easier (with a couple more points) reducing both grain...
by Eric
Fri Feb 16, 2024 5:49 pm
Forum: Brewing Liquor
Topic: Water profile for Shepherd Neame
Replies: 23
Views: 1209

Re: Water profile for Shepherd Neame

Eric This raises a good question. Would you still adjust alkalinity, with say AMS, if you are just making up a kit? Not mashing. I would think there would be merit in using AMS to eliminate most of any alkalinity in hard water. I didn't when using extract, but such thinking was beyond my capabiliti...
by Eric
Fri Feb 16, 2024 11:12 am
Forum: Brewing Liquor
Topic: Water profile for Shepherd Neame
Replies: 23
Views: 1209

Re: Water profile for Shepherd Neame

It will be interesting if you can distinguish any difference there might be. it is the norm for wort to be at around pH 5.2 when fermentation begins, and during the fermentation process, yeast will acidify the green beer to somewhere around pH 4. I would expect baking soda added to the wort would ra...
by Eric
Thu Feb 15, 2024 9:10 pm
Forum: Brewing Liquor
Topic: Water profile for Shepherd Neame
Replies: 23
Views: 1209

Re: Water profile for Shepherd Neame

Right, I did get it wrong, thinking other than gypsum, your additions were made after fermentation rather than before. So, I retract my comments about all of your additions, except for the baking soda. Baking soda is usually an addition if mashing a dark all grain recipe in soft, distilled or RO wat...
by Eric
Tue Feb 13, 2024 4:22 pm
Forum: Brewing Liquor
Topic: Water profile for Shepherd Neame
Replies: 23
Views: 1209

Re: Water profile for Shepherd Neame

It took me time to understand your method, and as your beers are phenomenal, there might be little I can add to aid your process. It's a very long time since I last brewed with all extract. My next planned beer will include extract, but only because it will be high gravity, as using all grain makes ...