Search results

My bag has two small loops for handles. I put a bungee cord (£1 from Tesco) though them and then round the curtain rail support thingy above the kitchen window. When I BIAB I only do 10ltr batches so it's not that heavy.

For a full boil mash BIAB, is there a general % increase in grain required?

Not too sure about that. Long boils (2hrs) are said to induce caramelisation, plus decoction mashes. I've done 2hr boils before and had good results. Although you do lose double the wort compared to a 1hr boil. I've done one decoction mash with success, but I hated doing it. It was a major...

It sounds right up my street. Let us know how you get on with your search for a recipe. A Google search got me the following, but it's not official and there's no follow up as to how good it was : Re: Jakehead IPA Wylam Brewery, any recipes? Quote Post Sat Mar 05, 2016 5:53 pm Found this...

I've never heard of it. In Scotland a jakey, jakehead or jakeball, is a junkie. So I'm very interested as to what Jakehead IPA would be like. Tenants Super springs to mind. Joking aside, what is Jakehead IPA? Who brews it and where?

GerritT, I bought Radical Brewing on the strength of your recommendation. It arrived 2 days ago and I haven't put it down. Not much on process, but a great read on beer, lots of recipes and loads of enthusiasm for homebrew . It's also quite funny and witty. Great book .

As I was ordering it I got confirmation from Kyle at the Malt Miller saying it'll be fine to add at this point, with no fermentables in it, bottle bombs are not an issue.

Thanks guys I'll give it a try

Beercat, is there a certain point in the process for adding this? I have a stout in the FV, which has just finished fermenting. Looks like a brown ale though. Have I missed the opportunity to add this extract? Or could I still do it?

The Irish Export Stout I brewed on Saturday seems to have finished fermenting this morning (I'll still wait 2 weeks before bottling) hitting the target FG of 1.014. That's bloody fast. Most of it fermented at 18°C so hopefully no hot flavours with such a fast ferment. Sample does taste...

That looks like a cracking pint. Well done.

I'm new to kegging so can't say for sure, but I don't see any reason why not. I had to get the 5ltr kegs due to fridge space and while they do take up vertical space, the ground space they take up isn't much at all.

First foray into kegging, and I love it. A week at 12psi wasn't really enough for me, so I upped it to 15psi for 2 days and it seems to have done the job. Nice and soft carbonation, I hate sharp bubbles. Other lesson learnt is that when relieving the pressure, turn off the gas. Otherwise...

Today I brewed the Irish Export Stout from James Morton's book. My stouts and porters are usually a bit meh, but it's been a year since I brewed a dark beer so hopefully I've improved since then.

Would be interesting to see a picture. Probably not as bad as you think

Good work drunkula, I appreciate it. Those look even more chunky than mine, so that puts my mind at rest athumb..

Made a 800ml starter last night using WLP004 Irish Ale Yeast. It looks kind of lumpy, the way milk goes when it's off. Normally the yeast blends in fully with the water and DME mix. But not this time. It's as though it isn't breaking down enough. Anyone have any ideas as to why this could, or...

I think you'll be ok. As you said it's not a very flocculant yeast. I once double cold crashed an IPA - once in primary before racking to secondary for dry hopping, then again just before bottling. IIRC it took about 4 weeks to fully carbonate

+1 on the oxi for cleaning.

Cheers Foxbat, it has settled, and I've left the gas on. It all seemed to go smoothly, which is not what I was expecting. Proof will be in the pudding come next Sunday. A quicker and more enjoyable process than bottling, that's for sure