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I saw the glass of beer in my email alert of this post and wondered how you already had a glass of belgian blonde. Hope the "storage medium" was tasty and good luck growing up the dregs. I'm going to grow up some of the dregs from the Kernal's sour beers as I recently got one of their mixed cases.

Flaked barley is more about additional protein I believe, it's meant to create a bit of creamy mouthfeel similar to oats if I recall correctly and help with head like wheat. In a similar train of thought to your comments about starches, I've always wondered if dextrin malts (carapils etc)...

That kit estimates 4.3% abv, which would make me expect an OG around the 1.044 you measured. Adding 1kg of sugar and 500g of maltodextrin should have you in the 1.060 - 1.070 range so either something's gone weird/wrong or you didn't get all the malt and sugars dissolved. Shouldn't be an issue...

Should be tasty, I managed to get a 3.4% 60/- to not feel thin but it's got munich, amber and 2 crystals in the grain bill and I reduced some of the first runnings to a syrup which can also improved body. At 1.040 you should be fine, my bitter starts there and ends about 1.010, you'll get lower...

It was my wife who got the PS4 after getting into gaming on my Xbox 360 while she was pregnant, we've both played Zero Dawn multiple times, great game. My 6 year old son likes watching us fight the machines too, he often makes up games of overriding snapmaws by the river on the way home from...

We're waiting for Christmas to pass and Horizon Forbidden West to be released before getting one.

Hi Folks, for some reason I didn't get any notifications for replies past Braindead's so just stumbled across these. I was going to mash this overnight on Monday and boil on Tuesday but for various reasons I couldn't be bothered so it's on hold for a few weeks. Thanks for the comments...

My Scottish ales have always had a touch of amber malt and some roasted malt for colour which should provide some dry toasty flavours from the roast but you could brew a beer to around 1.050 with 5-10% of the 155ebc crystal malt and 5% of the 255ebc caramel malt then bitter to 20-25 IBU with any...

Thanks, and that's a lot of sugar... This was 70g in 15L which is why it must have attenuated a touch more. It's a few days til I'm away offshore so will try and vent the bottles tomorrow, and maybe another time or 2 before I'm away. It will make it easier to pour if nothing else, as I'm at the...

I've started drinking the smaller beer from my recent partigyle and it's really over carbonated, was aiming for 2 vol and it's at the point of gushing if not poured swiftly, I only use refractometer readings so it's not the best to see if the beer has attenuated more but the fg was 5.8 at...

Hi Folks, brewing an imperial stout next week and I'm looking for some thoughts on the recipe. It started off as the Black is Beautiful recipe but with some subs for malts I already have, then simplified a touch and scaled up to 1.100 OG, but it's a lot of roast malt and don't want to make...

Something to watch for is that a yeast may ferment a beer up to its tolerance but then stuggle to carbonate of you're bottling. Voss is good to 13% generally, I'd probably go with Wyeast 1728 Scottish Ale as it's good for 12%, that's what I'm using to brew a 10% RIS next week. US 05 will...

Same here, only difference is adding it at 15 mins, Irish moss works for me over pellet products since I can adjust the dose to batch size easier. Most of my beers get a few days to a week at 3c before bottling then once carbed are stored in a cupboard that stays around 10c which makes...

My resolve broke today and I wanted to see how my beers were doing. Split a bottle of bitter with dinner and it was very surprising, fully carbed and fizzier than I was expecting. Bit of a haze which seemed to clear so could be a chill haze since this beer wasn't cold crashed and was served from...

Is there any reason why this beer was different from your others? Sounds like you got higher than expected efficiency which leads to higher OG and higher ABV. You said your readings were off a bit, what were they and what were you expecting? I wouldn't really expect a small difference in abv to...

I used to put the grain bill in as written then set the efficiency so the OG matched the recipe then scaled it to my expected efficiency. Worked fairly well but I was lucky and tended to get 75% brewhouse efficiency which is what I think Greg's recipes are set to, but I've not used them in a while.

Flaked barley is one of the "traditional" components to a dry stout but as with a lot of things it may not actually make much difference. It's my go to adjunct in most brews, never keep fortified wheat on hand. You could use porridge oats and make an oatmeal stout? Small batches to compare is a...

I just use the closest malt they list, but they do have crisp medium it's listed under crystal 150.

If you're OG increased with the same amount of malt then you got better extraction efficiency. Higher OG would give higher abv, but higher abv could also come from the yeast hitting a lower FG with the same OG. 3.3 vols is going to be lively...

I regularly used Wyeast 1469 West Yorkshire for a few years and 1728 Scottish Ale occasionally. Both make good beer although I'm not sure I got all that much character from the Yorkshire strain. I want to try Ringwood sometime, but I'm on a run with Omega's Vermont strain which was apparently...