Search results

I haven’t made a kit for several years now but when I did I chucked away the kit yeast and used the appropriate yeast for the style. For an IPA I would US05.

Welcome

Thanks never seen that’s we’ve got fixed and fixed.

Of course they do I think the Irish Sea is a body of water and I buy from them regularly.

Irish Pale malt from the Homebrew Company at £28.45 plus £8 delivery. Plus you can add 5kg of other malt for no additional delivery cost.

I would like to see a graph of ABV not 100%. But look a the volume increase from 1947 to now it’s doubled. Double and beer ABV has risen from say bitter at 3.6% to IPA at 6.0%. No one from working class towns drank wine but now who doesn’t.

How much was the box full?

HH how often do you brew it seems like every day. I thought I brewed a lot but only average 2 or 3 brews a month.

The problem is junk food like Burgers, Fried Chicken, highly processed food, sugary drinks, sweets and ready meals. Plus portions are now massive compared to the 50’s. And of course alcohol and lack of exercise. British food in the 50’s was so bland and awful that it’s no wonder people...

At the end of WW2 it was reckoned that the British people were the healthiest they had ever been. At the end of WW1 the British people were starving hence the death rate caused by Spanish Flu. Rationing worked but was not popular.

Not just butter but margarine and lard as well. Must have been that bread wasn’t rationed.

Pint of my Moose Drool last bottle.

4 packs of yeast for 12.5 litres seems excessive or did you blend and then use 11g of the mixture?

Yesterday I brewed Five Points Best Bitter 22 litres 3100g Irish Pale malt 300g Munich 200g Amber malt 200g Medium Crystal 100g Torrefied wheat Fuggles @ 60m 40g @ 15m 25g @ whirlpool 35g @ 85C for 20m Yeast is WHC Old English for the first time.

Thanks you are right of course.

Double disappointment today 1. My Calabria IPA IS Phenolic and has to be tipped. I think the problem happened at Dry Hopping. I’m not that experienced dry hopping. 2. My Menu Dhu stout fermentation stopped at 1014 giving me a 3.9% beer not the planned 4.5%. No idea why as I used Midland which is...

I bottled my Double Maxim, 24 x 500ml bottles.

I think the smaller brewers still make good bitter but the large overseas owners of our traditional breweries have no idea what is a bitter and call them Amber, Golden, Pale Ale and use US hops. The small brewers make my favourite bitters I.e. Sussex Five Points Summer Lightning Tribute Jail Ale...

Had a pint of Mena Dhu in Dartmouth yesterday and it is superb. My version isn’t ready yet. I know all the malts and hops but not the quantities. I’ve put 300g of Smoked Malt hope it not too much.

I really like Guinness WI Porter and have bought it and made a clone. The others Stouts I’m into are Mena Dhu from St. Austell, Aldi Chocolate Stoat made by Badger and Black Cab Stout. I have brewed my versions of Black Cab and Mena Dhu and will brew the other two before Christmas.