Search results

Do many local breweries bother crushing their own? More likely to have crushed in my experience.

????? Cool. Thanks for sharing.

Probrewer chat suggests longer than 2 weeks is normal. Anything less is a commercial compromise, from a quality perspective not what the brewers would ideally like. As the podcast highlights, finished fermenting isn't when it reaches final gravity. The masters of bottling beer are Belgian...

TBF they now sell X-ray Spex and Gary Gilmore's Eyes are covered by their care plan.

I wouldn't bottle before 2 weeks. There's a reason they refer to it as maturation. Maturation with John Palmer

I was merely providing evidence that there is nearly as much sugar in Roasted Barley is there is base malt. Saying none, or very little is factually incorrect. It would be nice to stop it being repeated. The nettle you are failing to grasp is the sugar is where the flavour and colour is. It...

Where does the malt flavour and colour come from? Whether it's pilsner malt or black malt? Sugar that's gone through caramelisation and maillard reactions. And as the malt analysis shows, there's a lot of it in heavily roasted barley, however you choose to extract it. Lower extract efficiency...

Prophetic.

No sugar in roasted malts they say. Let's look at potential extract. Crisp Medium Crystal Malt - 270°L/Kg. Crisp Roasted Barley - 270°L/Kg. Crisp Oat Malt - 245°L/Kg. Crisp Maris Otter - 305°L/Kg.

Booths.

Disappointing. Given the title I was expecting a Sumo thread. +1. To boiling the life out of Jasmine or Basmati. Many of the maltsters do Torrified rice. And there's always the snap, crackle and pop option.

No hats either.

Have the forum rules on discussing distilling changed to allow discussion on distilling rules changes? 🤣

Top fermenting yeast producing heat at the top of the wort where the iSpindle sits.

Even if its rubbish, it could still be used to get a charcoal chimney going. Win, Win.

The correct amount of carbonation, so that the beer can be properly, with vigour to generate foam. None of that dribbling it down the side of a glass.

The correct amount of carbonation, so that the beer can be properly, with vigour to generate foam. None of that dribbling it down the side of a glass.

@Sprocker Before compromising the recipe, have a look through the following and see where you can improve your process. The recipe as is, works for for Green King, so should produce good foam. Mash in high, cool quickly and ensure healthy fermentation. As outlined in this, good foam is the...

10kg Chevallier 1kg Torrified Maize 225g Fuggle Safale T-58 and Saflager S-189. That order looks like one bizarre recipe. Perhaps an Imperial American steam lager straight from the streets of 17th century New York.