Search found 2678 matches
- Thu Feb 22, 2024 11:38 am
- Forum: Brewing Liquor
- Topic: Water profile for Shepherd Neame
- Replies: 23
- Views: 1290
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...
- Thu Feb 22, 2024 12:04 am
- Forum: Brewing Liquor
- Topic: Water profile for Shepherd Neame
- Replies: 23
- Views: 1290
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...
- Fri Feb 16, 2024 5:49 pm
- Forum: Brewing Liquor
- Topic: Water profile for Shepherd Neame
- Replies: 23
- Views: 1290
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...
- Fri Feb 16, 2024 11:12 am
- Forum: Brewing Liquor
- Topic: Water profile for Shepherd Neame
- Replies: 23
- Views: 1290
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...
- Thu Feb 15, 2024 9:10 pm
- Forum: Brewing Liquor
- Topic: Water profile for Shepherd Neame
- Replies: 23
- Views: 1290
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...
- Tue Feb 13, 2024 4:22 pm
- Forum: Brewing Liquor
- Topic: Water profile for Shepherd Neame
- Replies: 23
- Views: 1290
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 ...
- Mon Feb 12, 2024 3:06 pm
- Forum: Brewing Liquor
- Topic: Water profile for Shepherd Neame
- Replies: 23
- Views: 1290
Re: Water profile for Shepherd Neame
The water in Faversham will be highly alkaline if drawn from the chalk that abounds in Kent. Untreated, such water is unsuitable for brewing beers like Spitfire, Bishop's Finger and indeed almost any of the beers we drink today. Murphy and Sons have for over a century supplied chemicals and advice t...
- Fri Feb 02, 2024 3:04 pm
- Forum: Brewing Software
- Topic: Beer Engine gone wonky
- Replies: 28
- Views: 1531
Re: Beer Engine gone wonky
It appears the problem might be the character sets used in Windows 11 being different to earlier versions. The two top lines of the display, and in windows for both Fermentable Ingredients and Hop Varieties have different characters to the set used for the rest of the display, and potentially requir...
- Wed Jan 31, 2024 10:58 pm
- Forum: Brewing Software
- Topic: Beer Engine gone wonky
- Replies: 28
- Views: 1531
Re: Beer Engine gone wonky
Maybe a daft one, but have tried adjusting the zoom?
- Beerengine.jpg (228.38 KiB) Viewed 654 times
- Sun Jan 14, 2024 1:07 pm
- Forum: Beer Recipes
- Topic: How much Caramel ??
- Replies: 10
- Views: 1047
Re: How much Caramel ??
It has been common practice by British commercial brewers to add caramel to a pale beer and name it XYZ Mild. https://www.murphyandson.co.uk/wp-content/uploads/2018/09/Caramel-TMF-Rev-4-CD.pdf From the above datasheet it can be derived that 6ml of their caramel (also sold by Brewpaks) in 10 litres o...
- Sun Jan 07, 2024 11:59 pm
- Forum: Fermentation
- Topic: ispindle Problem
- Replies: 4
- Views: 876
Re: ispindle Problem
Sounds like a poor seal. Suggest you try a smear of petroleum jelly.
- Sun Jan 07, 2024 11:57 pm
- Forum: Commercial Brews
- Topic: English Trappist Beer
- Replies: 9
- Views: 2095
- Wed Jan 03, 2024 4:38 pm
- Forum: Grain Brewing
- Topic: Water treatment
- Replies: 4
- Views: 1082
Re: Water treatment
Many calculators seem written by those more familiar with spreadsheet architecture than the relevance of ion content in brewing liquors. You don't advise what type of beer you wish to brew, nor any details of the water you use, both of which are vitally important in deriving what needs doing. Only r...
- Fri Dec 29, 2023 12:15 am
- Forum: Commercial Brews
- Topic: English Trappist Beer
- Replies: 9
- Views: 2095
Re: English Trappist Beer
Interesting comments with substantial variance. The two bottles I had were substantially similar, they poured murky brown with a murky brown taste.
- Thu Dec 28, 2023 3:42 pm
- Forum: Commercial Brews
- Topic: English Trappist Beer
- Replies: 9
- Views: 2095
Re: English Trappist Beer
Bought a couple of bottles not long after its introduction. Those were poor by any standard, in need of significant improvement to produce a desirable product.