Search results

I think that getting the chocolate to melt properly is your main issue. There is a David Heath Video on (I think) a Belgian Quadrupel recipe in which he takes wort from the boil and uses it to gradually melt the chocolate and dissolve it into the wort. So, you could make up the kit as per usual...

Some of the posts on this thread take me back over 40 years to "The Joy of ***" - a book that was long since sent to the Charity Shop.

The reduction in demand, after imposing a hosepipe ban, is indeed laughably small.

Sounds like a fairly plush garage to me! The estate I live on the analogous garage was converted very quickly into living space. Tuesdays come around with tedious regularity and will soon be with us, so stay patient, my friend!

I would not put any beer on to brew until Monday at the earliest due to the hot weather. In your position I would just do it with 2xMosaic at 5 and rest at 10. If you can be bothered to, you could raise the issue with where you got it from - if you are lucky you might get some "bunce" Citra in time!

Blackberries add a nice copper colour to a pale beer, but you will get very little flavour from them in a stout, I would guess, in any quantity you might reasonably have the patience to collect.

There is a recipe in GW's book for Black Sheep Ale and I doubt it is likely to much different to the Supermarket versions. Pale, Crystal and Torrified Wheat to something like 1050 OG and then the "older" English hops for bittering to 36 IBUs and a smaller charge of Goldings at 10mins.

Many across Europe may be doing the same this Winter, through choice or necessity. Socialism has its ultimate consequences, whether these are noticed or not.

Sounds good to me. I use US 05 as default yeast for many beers, including English styles. They are definitely "cleaner" tasting than other yeasts, more "in Style". So - ESB Grain Bill, whatever hops to bitter and your choice of finishing hops, especially US "C" hops. That was a tip from the...

Looks fine to me, as there seems to be plenty of active yeast. Probably a "better" approach than my method of using 250ml of trub from the bottom residue of a previous brew.

That is correct. There are a number of options being looked at for projects transferring water from the N and W to the S and E. This is also referred to in the industry as "Water Trading" - that is, between the legacy water regions of England post privatisation. One example possibility is to...

Re Post 10 above by Cheshirecat: Yes, I lived in Glossop in the 1970's and recall the day in June it snowed in June and the cricket was called off. My recollection was that the match was in Buxton (not that far from Glossop), so I looked it up and found this: Weatherwatch: freak snow stopped...

Apologies for the late reply, but it does not seem to be unusually high a starting gravity. How did it turn out?

I aim to get 25L for most of my beers using the GF30 and find that a total of around 35L between the mash and sparge water is about right for this. I just go with the approximate markings on the GF and on the Peco boiler I use for the sparge water and suggest a bit of trial and error with your...

I re-use yeast trub routinely (250ml PET bottles) and sometimes leave it in the fridge longer than I ought. Even at 3C the yeast is still active and sometimes opening the top to pitch leaves me and what seems like half the kitchen covered in yeast. So, "normal" it possibly is, though does not...

If you twiddle the hydrometer around a bit, in the sample, it shakes the bubbles off. Lifting a hydrometer out and replacing in the sample has a similar effect, so maybe no need to leave overnight. Another idea is to give the sample a bit of a shake before adding the hydrometer.

Day 7 seems a bit early to be thinking of doing much other than leaving it for another week, but anyway to comment on your observation: If the sample contains a lot of CO2, it will form bubbles on the hydrometer and give a false reading by "pushing the hydrometer up" with extra buoyancy. A...

I would suggest adding some of this cordial to a pale sort of a bitter / golden ale sort of thing and seeing whether it still seems like a good idea. If you add too many Elderflowers, it is a bit over powering and adding the cordial a little at a time might inform a sensible ratio?

Yes, indeed, Foxbat is right! 100g in one litre athumb..

Agree with Session on making a starter, having seen the photo's. 100g of DME and 500ml water in a 2L PET bottle should do the job by the weekend!