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Enjoying a pint of Guinness Original while prepping for a stout brew tomorrow and "helping" wife with Christmas cards :)

So, I am planning on brewing a Dry Irish Stout, something like a Guinness. One of the recipes I've seen in looking around calls for the roasted barley to be ground up extremely fine (powder) and added at the start of the boil... I've never heard of this before and wondered if others had? What...

Cool, thanks! I was hoping that was the case but I guess I normally miss this due to adding the priming sugar to the bottling bucket.

Further info: Targeting 3.2 volumes CO2. Usually I batch prime but today I did each bottle individually. 500 mL bottles, variety of brands. WLP300 OG 1.052 SG when racking to secondary 1.012 (added the equivalent of 137 g sugar as canned peaches in juice at this point) batch size 13.5 L

So I just racked my beer (Peach & Pecan Dunkelweisen) to bottles, and rested the caps on top. I then added priming sugar (syrup ~5g demerara sugar) and before I had a chance to start sealing them, I noticed that they are starting make a tinkling noise, as gas evolves... is this too vigorous...

If you still have one left after Wayne.B, I'd love to have a go at kegging (always bottled till now). Cheers

Thanks for the advice!

Again, I'm not sure and have never done this, but I think you can use campden tablets to kill off any remaining yeast, which might be insurance against re-starting fermentation in the keg. Probably better off waiting for someone more learned than myself to chime in though!

Hi All, I've never used Kveik yeast before, but I'm curious. I was thinking of trying to brew a dunkelweizen with Kveik and I was wondering if anyone has any experience of a strain that can give something like those banana and clove notes? Alternatively, any suggestions for a strain that might...

@the baron I could be wrong, but I think @Tim Parsons is trying to avoid fermenting the fruit to try and retain some sweetness/fruity flavour in the final beer. Not an easy thing to do, I think.

It was at 19C, not chilled. I read the following while researching my recipe a while back: from: Shiner Cheer recipe

I added some peaches to a recent brew after racking to secondary. The fermentation kicked off vigorously after about an hour. In order to prevent that from happening you will need to remove or inactivate the yeast. I've never tried that or looked into how, but I've heard that commercial...

Im in for two please!

Sadly it is now listed as permanently closed. Such a shame, when I saw the picture I recognized it as the place where I got all my first Brewing equipment back around 2011. I lived in Tonbridge at the time and had since moved away and forgotten where it was.

Me Me16 maidstone

I just had a look online and the Maidstone Wine Making Centre seems to still be in operation... I'll head over there next time I have a chance and see.

Thanks for all the information and help guys! I'll have to see about making my way over to Greenhithe for one of these meets soon then! Richie Beer, I'm not sure but I don't think so. Tbh I purchase all of my supplies on line now, as I couldn't find a homebrew store nearby by googling.

How did it go? I've been thinking of trying this myself, so curious what you found.

Same

Gotta be 90 if you want to make the best beer possible.