Search results

Yes! What you need is a blow off tube (plenty of other threads in here about them). Basically it’s a length of tube (say, siphoning tube) with one end in the fermenter (you could cut the end off a plastic bubbler or improvise something else to connect it to the fermenter) and the other end in a...

It’s a while since I’ve used torrified and I always use wheat flakes now (but only because I’m a stickler for using the ‘right’ ingredients 😬). Saying that though, maybe a Belgian could tell the difference but I don’t think I probably could.... 🤷‍♂️ If you’ve got the torrified and want to brew...

With the stepped mash you will be fine with the torrified wheat. My go to Wit has the same proportions of wheat to malt and I’ve used torrified on a couple of occasions when I wasn’t able to source flaked. The malted wheat will have a marginal effect on the colour of your Wit and will make it...

But... 😆

With pre-school twins I’m in the S-Max camp as well. Which, incidentally, is built on the Mondeo wheel base I believe.

I think you’re stretching a bit there 😁. Heritage pubs are wont to play up their history and I think the key to the inclusion of the Ruby Mild strap line is ‘award winning’. Interestingly, the Sarah Hughes pump signs all say ‘Established 1921’. Interesting maybe only because this is the sort of...

Never used it. It’s a mix of DME and dextrose though, so yes. Though it may thin your beer a little more than DME alone. Use the same amount - about 250g. And I’d just add it to the fermenter dry and give it a swirl. Fermentation will mix it up 👍

About 250g DME in 6L should give you the extra 11 gravity points.

I think you’re saying you started with 10L of wort and expected to end up with 4L in the fermenter? If so, either the recipe was wrong, or whoever wrote it had some excessive boil off! Your boil off/kettle losses were only 4L over the hour. As to how to fix this... Firstly, look at this as a...

As nice as they all sound, I might do you a favour and enter a bottle of Gaviscon 😂

Only just noticed there’s a new map 😳. Can you add me, please? Biggleswade, Beds. 👍

Round my way too (Central Beds). I’m still a couple of years off my half century and got an unexpected text invite from my GP to book my vaccination on Tuesday. Went and had it done the same day. 4.40-4.50pm booking but didn’t get jabbed until 5.20, so not too long a queue ... Had a bit of a...

You’ll be fine. Stirring in just isn’t really necessary, but it won’t effect your brew. Yeah, you’ll probably get the same advice from everyone on this. Basically ignore this. Your primary fermentation will probably be finished in that sort of timeframe, but it might not be and it’s always a...

NM: just realised this is an older thread... how’s your beer turning out? 😁 As others have suggested, and looking at your revised recipe, move your initial 45min addition to 15mins (so just hop burst additions at 15mins and 5 mins) and you’ll have a more balanced hop forward beer. If this were...

I love your posts @peebee! I’m not anywhere near as knowledgable in my beer history as you, so perhaps you can define what you see is controversial about your views on the evolution of Mild as a style? I don’t think it’s controversial that beer styles evolved and weren’t born of whole wort. Is...

Sounds like a name for your own Victorian Mild clone. 😁

I agree with Clint - you’ll probably be fine 🤞. We go above and beyond in our sanitisation regimes and the chances of such a small thing causing an issue is minuscule. I’ve told this story before, but I had to stick my whole arm in a kettle of wort already cooled to pitching temp to fit a...

Just to answer this particular point: Quite possibly. But there is something wonky here. If your pre-boil gravity was 1.036 at 28.5L then, by my calculations, you’d have to boil off a rather excessive 8L of wort to concentrate it to 1.050, which would leave you with 20.5L (not taking into...

Let us know how you get on and update us on your post-boil gravity/OG. But don’t sweat it - everyone’s efficiency is poor when starting AG brewing (mine was atrocious!) as we’re learning our equipment and processes. It will get better as you get more brews under your belt. 👍

Sorry, don’t mean to derail the thread after your last statement, but isn’t “Mild” a descriptor for the beers age rather than strength, colour or bitterness? It’s my understanding Milds we’re traditionally brewed to be drunk young (mild, due to less hops for long term storage) as opposed to aged...