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Perhaps cricket was not the worst offender on the list.. let's take netball. It doesn't even have a Dutch translated page on Wikipedia haha.. we have the similar and equally obscure variant Korffball which is popular in the Netherlands.

Putting cricket with rest of the world shows a similar bias for the British haha. Outside of the UK and it's former colonies no one really cares much for cricket in my experience.

I have not but did some Google searches. It seems Beano contains alpha-galactosidase enzymes which also break down complex sugars into more simple sugars. I'm not sure how well it works compared to Glucoamylase but it sounds they are more similar than dissimilar.

It's funny when North Americans speak about hockey and most of the world asks them if they mean ice hockey. Also in the Netherlands we would refer to hockey as field hockey and ice hockey as something really distinct. Field hockey is really big here but ice hockey is very much a niche sports...

I tend to cool down to 4C for a day and then transfer, or take 2 days for beers that benefit from more clearing or have more things in it (fruit pulp/hops/other). I don't think cooling beyong 48 hours does much in terms of clarity or taking things out of suspension. I also have some...

I use the same setup and found that for heavily dryhopped beers (over 120 grams) you need the buy and use the longer inlet. The pressure transfer kit also does wonders. It comes with an option to transfer the beer from the top as well

Some interesting news: the BJCP has announced their the first update to the beer style guide lines since 2015. https://www.bjcp.org/news/2021-bjcp-beer-style-guidelines-update/ They classify it as minor revision but it does seem to touch quite some styles. Biggest changes seem to be that they...

I do indeed brew all grain. The recipe should be relatively easy to replicate with malt/rice extracts 2/3 extra pale malt extract and 1/3 dried rice extract Sorachi Ace or Noble hops @ 60 and 10 minutes to get to 20 IBU Lager yeast or cleanest yeast you can find optional glucoamylase in the...

The year started quite slow but picked up steam as it went on. 19 liters of German Pilsner (for lager competition) 19 liters of Vienna session IPA (for session competition) 19 liters of Kveik NEIPA 19 liters of Spelt Saison (with fresh Centennial hops from my front garden) 19 liters of Kölsch...

Actually they answer this question in the information for the water profiles. Hoppy: Hoppy lite: NEIPA:

I'm a bit on two thoughts on this. The instructions on the glucoamylase give a lower temperature limit of 30 degrees C - which is incompatible with lager fermentation temperatures. On the other hand I saw some anecdotal cases of people that say that they throw it into the fermenter and they all...

Good to see some of my research inspired a fellow homebrewer - hope to see some of your findings on the forum!

It's more likely that they used an adjunct like flaked maize or even simple sugars for the Stella Dry. I did a quick Google search but it has been out of production for quite a while now. It does make you wonder why they would not use such an enzyme. It's a really cheap way to get amazing...

Unfortunately I'm unable to participate in the forum Secret Santa because I do not live in the UK. On the bright side I get to do a secret santa with my local homebrew group. The rules are slightly different: Homebrew group members sign up to participate so we know how many bottles we need...

Interesting - I have a lot of questions haha ;) 1) Did you notice a big jump in mash efficiency as well? 2) A cream ale is supposed to end up between 1.006–1.012 when looking at the style guide. Why choose glucoamylase for this brew? 3) did it end up bone dry (1.000 to 1.002)?

I think it is, potentially could be used in cold IPAs as well. The use has not been super well documented so hence the experimentation :cool:

It all started with a topic on Reddit about Japanese lagers... The topic starter linked to a page and Youtube video with some guys making an absolute mess of a Japanes lager. I never brewed a Japanese lager before but I had to imagine I could do better. It kickstarted me into drafting my own...

Just kegged my Simcoe/Mosaic NEIPA. I'm really happy with the flat sample I had. Will be able to report more when it's carbonated.

Both of them are aroma hops and would traditionally be used as 10 minute additions in lagers and other traditional German beers. It will work well in a pale ale. Use a clean yeast, mostly pale malt / pilsner malt, load your hallertau hops to the 10 minutes and I think you will have a great beer!

We invited the head brewer of a big Dutch craft brewery (known for their hoppy beers). He shared that Cascade worked well with Citra / Mosaic. I personally use Centennial with Mosaic most often, but Centennial is often described as super Cascade. I'm not a big fan of some of the newer variants...