Search results

I use green tea when I want to add tannin to a fruit cider or wine (if not grape tannin or some other ingredient) and also for fermented vegetable preserves (pickles) It provides the tannin but does not influence the flavour as much as black tea imho of course if you want a bit of tea...

Oh yes that would make sense if was a malted rye - I assumed it wasn't as the OP said he was going over normal limits (which seemed to be sensible limits for unmalted adjuncts) Maybe he'll post and say what he was using. Anyway enough chatting - off to a beer festival - anyone in Yorkshire...

If you use to much rye chrystal and corn and you are taking the risk you malt won't have enough enzymes to convert all the starches in the Rye to sugar . The chrystal doesn't need converting (as the starches become sugar int he crystal malt process - but the rye and Maize (corn) do. With...

That is not quite how I experience "supertasting" it does not just make everything taste stronger. If I can explain the difference if I go for a curry with my wife she just tastes "curry flavour" or discerns if it is Korma or Madrasand how hot it is etc I usually have a good idea of the...

That is a nice challenge - but which style ? My own palette tends to prefer a rich malty less hoppy beer ! When i make hoppy & dry hopped beers I tend towards the classic varieties like Goldings, Fuggles or Saaz. While i do put my beer in corny kegs as well as making barrel...

Yes sometimes for the better sometimes for the worst !

I would are with all those points iain except the essence of an IPA is surely that it is a brew formulated for export so should keep and travel well. While most IPA's wil benefit fro chiling a true India pale Ale should also deliver a clean balanced refreshing taste when served at Ambient...

Disclaimers : I am over 60 I am from the UK I have been regularly full grain mash brewing at home for well over over 40 years (approaching 50 - yes I started young!) and my taste reflects this. I am what is known as a "supertaster" - genetically able to discern many flavours and tastes...

There are things to be enormously proud of and things to be deeply ashamed of in our English heritage. But I guess the same is true of most nations. I aspire to be patriotic but not nationalist. A patriot wants his nation to be the best it can and works to reform things that are wrong...

The preservatives in Vimto ingredient list can be over ridden by a strong fermentation - so if any one gets stuck on this or in making any thing using preserved juices pitching an active starter will usually do the trick !

Just a thought - with natural fruits it is often best to add before fermentation - but with products that contain artificial sweeteners and preservatives like VIMTO I'd be more inclined to make a dry cider then blend with Vimto cordial to achieve the required sweetness and flavour - and then...

Headspace is important is gives leeway in priming . Its not just exploding bottles but helps avoid overcarbonated and over fizzy beers. Differnt beer styles should also have a different mix of slow fermenting and fast fermenting sugars . with fining and and a temperature drop is is quite...

Commercial brewers aim at consistency (cos customers want to know what they are drinking) . Its always a battle as home brewers know as natural ingredients change every season . If you follow a fixed recipe you won't be consistent as you have to vary the recipe as the ingredients change...

When CAMRA started it did so against a background of traditional craft-brewing being swamped by industrial brewed keg ales. It did a great job of helping those who cared about such things find beers brewed by those who wanted flavour above cheap booze. At the time it was true that the old...

Depend how you use the initials DME ... I 've noticed a frew more recent Brewers more often from the US using these initials to mean "dried malt extract" in which case it is the same as Spraymalt. - they often take it as contrasted to LME - liquid malt extract Older brewerssometimes use...

OK here goes - aim to brew what you like not what someone tells you you should like - take your time - let beer ferment fully and slowly - give it time to condition and clear and you'll taste the difference - go for full grain mash as soon as you can ! Its the most important step in your...

Nowt wrong with a good session ale specially when summers coming - and I what something to quench my thirst on a hot summers day when I'm mowing the lawn and chopping the winter firewood! Or just to chill and drink all day on holiday! But i agree its easier for the home brewer to brew...

OK several possibilities. When considering these remember we are quite individual in our taste/smell sense and some peoel are very sensitive to one compound others can scarcely detect. 1. You are comparing 30 bottle whites with 6 bottles reds. This means more surface area to volume so any...

Nothing deep or mysterious about this as the lactobaccilus and the yeast that creates the the scroby or ginger beer plant are both naturally present in the ginger roots. So just make your starter with root ginger NOT with dried ginger - and ensure you don't sterilise it with boiling water when...

I would say 1) store plastic vessels with lid off always 2) rinse with sulphite - to remove any chlorine effects from sanitisers or tapwater. 3) If brewing overstrenth and diluting with tapwater try boiling the tapwater or allowing it to stand to remove chlorine That should do the trick ...