Search results

My Porter fermentation is well underway! The brew fridge smells of banana and chocolate, like those chocolate covered bananas you used to (still?) get in pick & mix. No idea if that's a good thing but we'll find out on a few weeks! I suppose Hefeweizen yeasts produce banana aromas, and I'd...

Thanks for the info @Colindo 👍 Honestly at this point I'd be more likely to do another double decoction then partigyle! 🤣 I'm being a bit harsh, both techniques would likely get a lot smoother with a little more practice. I preferred the normally brewed bitter I made just before my Fuller's...

Meanwhile in other news, I brewed another batch of my Hurricane Porter early doors this morning which I'm fermenting open. I've gone with Lallemand Verdant IPA this time which has served me well in the past for this and other beers, though I don't think I've ever done an open fermentation with...

AG#141 Hurricane Porter Early start again after an overnight mash. Slight tweak to the crystal malts used, a bit short on Northdown so addeded some EKG as well and fermenting this time with Lallemand Verdant IPA which has served me well in the past. On a whim I decided to ferment this one open...

I did yes, thanks very much again for sending. If pushed I would have to say Sample A was the open ferment but I really am just guessing.

Beer arrived yesterday, looking forward to trying them, many thanks @Twostage 👍🍻 How were they packaged & carbonated - should I expect any sediment?

If you have enough to share, sure, I'd be very interested to try them, thank you 👍I wouldn't inflict my Altbier on you but more than happy to send you something in return 🍻

And this is just fermenting with Nottingham?

AG#140 "Fifth Time Lucky" Lager Riffing on various lagers I've made over the years. I'm feeling too lazy to whirlpool at the moment so simpler hopping and fewer hops overall for a maltier beer. I'm also feeling too lazy to make a proper starter, plus liquid yeast is getting really expensive...

And, if you go hunting for it, there are quite a few references (or at least suggestions) out there that Czech Pilsner is (or was!) traditionally fermented open. I'm sure I saw a fairly recent-ish looking picture the other day of a row of massive open vats at (I think) Pilsner Urquell. My own...

If you were asking it to ferment a wort made from 100% Maris Otter then yes it would be. If you were asking it to ferment a wort made from a grist that contains 30% essentially unfermentables then I would argue strongly no. (my reasoning is in this thread from 2022)

AG#139 "Waxing Gibbous" American Stout Have made this a few times before, it's always a bit of a mish-mash of whatever American hops I have on hand at the time. Nothing too radical, though I added some hops in the mash to see if it has any impact on metallic flavours - not normally a problem...

Out of interest, what's the width of your fridge and the gastronorm? Wondering if it would work in mine... 🤔

I salute you and wish you luck on your beer pilgrimage 🫡 🍻 (I just mentioned doing this to Mrs76 and she just gave me a funny look 🫤)

AG#138 "Call of Fruity: Black Hops" Black IPA Third time making this, been really looking forward to brewing it again too so no radical changes, just tweaking the dry hop schedule a little bit. 15L tap water, 2.5ml Lactic Acid 80%, 2g CaCl, half a Campden tablet, giving: Ca: 155 Cl:100...

1.014 You could be right, BUT..... - I would argue (indeed, you and I have argued about this before! 😂) that 2-4 of those gravity points are not (or at least not very) fermentable as they come from 80L dark crystal and Carafa Special 3. - Standard practice for me is to make a shaken not...

Yeasty! There's so much yeast still in suspension that it's masking anything else. But I'm confident the gelatin will have done it's job by next weekend and I'll be able to give a more considered verdict 🤞

Another Altbier Update: I had a first taste last night and unfortunately it was rather disappointing 🙁 The yeast hasn't settled out though I'm not really sure why as gravity had been stable for a while before I dropped the temperature. I've chucked in some gelatin which normally does the trick...

Ah, I thought the yeast looked odd. Mind you, I thought scooping it by hand from a bucket was hilarious compared to the way we have sanitation drummed into us nowadays 🤣

That's a really interesting film but OMG, so many thoughts and questions... For those that are interested in old films like this there is one from 1959 that was discussed in a thread a few years ago: Thread: https://www.thehomebrewforum.co.uk/threads/whats-brewing-1959.81837/ Film...