Search found 257 matches
- Wed Aug 30, 2017 1:29 pm
- Forum: Grain Brewing
- Topic: Anyone interested in a winter warmer
- Replies: 65
- Views: 19406
Re: Anyone interested in a winter warmer
Looks good Super Simian. I can't get hold of mild malt. I always use Vienna. I still haven't found out if the two are really similar but I've made 2 different styles of mild using both Vienna from Weyermann and Best Malz with good results. I like the idea of flakes maize and invert no 3 - like a tr...
- Mon Aug 28, 2017 2:49 pm
- Forum: Grain Brewing
- Topic: Anyone interested in a winter warmer
- Replies: 65
- Views: 19406
Re: Anyone interested in a winter warmer
Winter Warmer, currently bottle conditioning (early tastes are very promising); OG:1.071 FG:1.018 Mild Ale malt 68% Flaked maize 14% Invert #3 10% Medium Crystal 7% Carafa III 1% Challenger 6.8%AA 42IBU 60min Danstar ESB yeast - 70% attenuation, fermented at 19C. ESB water profile. Estery, but not o...
- Tue Aug 15, 2017 2:37 pm
- Forum: Grain Brewing
- Topic: All Pilsener in a saison; too plain?
- Replies: 14
- Views: 2817
Re: All Pilsener in a saison; too plain?
I've used Belle Saison a fair bit, with mostly great results. My tips are: - No sugar. BS will ferment all the way down. All the way. - A hit of Vienna or Munich will add malt complexity and colour, but SFA in residual gravity. See above point. - Don't bother with any crystal malts. See point 1. - D...
- Tue Aug 15, 2017 2:27 pm
- Forum: Grain Brewing
- Topic: An incredibly boring beer
- Replies: 84
- Views: 16465
- Sat Jul 22, 2017 3:20 pm
- Forum: Malts and Grits
- Topic: Flaked Corn where to buy??
- Replies: 19
- Views: 9917
Re: Flaked Corn where to buy??
I've done it a few times; the night before, 500g polenta to 2L water, bought to a boil, then cooked to mush. Left to cool, once it hits 70C throw in a handful of crushed base malt. Thick porridge magically becomes loose in minutes*! The next day, include the 2L (or whatever) of water in your total w...
- Fri Jul 07, 2017 4:17 pm
- Forum: Fermentation
- Topic: New England IPA conditioning/turnaround
- Replies: 9
- Views: 3542
Re: New England IPA conditioning/turnaround
I don't want to be "that bloke" on this one; but I have drunk some stunning NEIPAs and some clunkers. And every one I drank that was a 10/10 was brewery fresh, less than a week old. What I'm saying is that this is a style which doesn't benefit from natural carbonation or packaging. Given you've said...
- Sun Jun 25, 2017 3:30 pm
- Forum: Fermentation
- Topic: Mangrove Jacks French Saison yeast
- Replies: 7
- Views: 3728
Re: Mangrove Jacks French Saison yeast
IMHO the difference between MJ and Belle Saison are minimal; very very close to one another. The super low FG leads me to believe they are both probably var. diastaticus.
- Thu Jun 22, 2017 2:23 pm
- Forum: Fermentation
- Topic: Mangrove Jacks French Saison yeast
- Replies: 7
- Views: 3728
Re: Mangrove Jacks French Saison yeast
Yeah, it's not bad hey? A bit more acidic than Belle Saison, with less fruit. Watch yourself if you're bottle conditioning though, it always wants to overcarb.
- Fri Jun 09, 2017 2:39 pm
- Forum: Yeast
- Topic: Marston's Pedigree bottle conditioned
- Replies: 4
- Views: 2699
Re: Marston's Pedigree bottle conditioned
Just drank one. Poured out to the bottom of the bottle, so clear I can see the condensation on the other side of the glass. Nothing left in the bottle. Still says bottle conditioned? Never had a BC beer pour so clear.
- Thu Dec 10, 2015 12:57 pm
- Forum: Yeast
- Topic: Mauribrew 514 attenation
- Replies: 3
- Views: 1379
Re: Mauribrew 514 attenation
73-76%
- Fri Nov 20, 2015 3:33 am
- Forum: Grain Brewing
- Topic: Deep clean
- Replies: 16
- Views: 2640
Re: Deep clean
1.7ml of bleach, 1.7ml vinegar in 1 litre of water. Kills mould spores, bacteria, wild yeast. "No-rinse" but I chuck it into my StarSan regime to keep all nasties at bay.
- Thu Nov 19, 2015 2:09 am
- Forum: Beer Recipes
- Topic: Salty Watermelon Gose
- Replies: 4
- Views: 1438
Re: Salty Watermelon Gose
I just had this thought combination also! I'll be going low OG and kettle souring though. How did you determine your salt addition? I can't decide 0.5g/L or 1g/L.
- Thu Nov 19, 2015 1:47 am
- Forum: Beer Recipes
- Topic: Bombardier Recipe
- Replies: 5
- Views: 1405
Re: Bombardier Recipe
Their mash - 52C for 40mins then raise 1degree per minute to 74C for 60mins , 78C mashout. I'd be lazy and just do 67C mash for 60mins. The issue there is the high percentage of adjuncts -I believe their crazy mash schedule is to balance the 30% 'sugar' in terms of fermentability. A single infusion...
- Wed Nov 18, 2015 2:57 am
- Forum: Grain Brewing
- Topic: Persistent infection nightmare
- Replies: 101
- Views: 19288
Re: Persistent infection nightmare
How airtight is your fermenter -does it hold positive CO2 pressure during fermentation? Why do you open the lid?
- Wed Nov 18, 2015 2:25 am
- Forum: Yeast
- Topic: Harvesting/Recycling Yeast
- Replies: 7
- Views: 2823
Re: Harvesting/Recycling Yeast
Dumping on the yeast cake pretty mush ensures over-pitching -which might be your intention, and if so, go for it. If not, use a pitching rate calculator.