Jim's Beer Kit

I don't know what is this "twang" thing. Even i don't know if i tasted it in any beer. I can describe various flaws not related to infection like "hot", "solventy", "butterscotch", "green apples", "corn" or the like. The only thing that comes to my mind is the fermentation temperature. Too hot (even...

math wrote:Something interesting I've found with my dry-hopping; I put my beer into bottles and with my last brew I did half the bottles with one 'carbonation drop' and half with two. The fizzier ones with 2 have way, way more hop aroma.

CO2 bubbles drive aroma into air.

Anybody body ever use Buckwheat Roasted Groats as a speciality grain, maybe in an extract recipe? This is unmalted adjunct and has to be mashed with malt to get starch converted. It won't work in extract recipe unless you steep it with some malt of high diastatic activity eg. pilsner or 6-row, or a...

Yes.

I think it's what is called "deka" in Germany. Hop oils residue, yeast remnants and other rubbish. In traditional breweries with open fermentation it's being removed after fermentation and before transferring to lagering vessel.

I used it a lot last year. It's a descendant of German Northern Brewer but with less pungent bitterness, more in style of Perle bitterness, although with much higher a-acid yield. Overall superb bittering hop for low to moderate bitter beers, still shows Northern Brewer heritage when used in larger ...

[quote="Dennis King"]
If you go on the Durden park website they publish the recipes.[/quote]

Only few from the book is available online.

Ron Pattinson has some recipes for historic brews.

That's nothing unusual in Germany, they have to register themselves with customs office and pay special tax if brew over 200 litres in year. That's the ordnung!