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As others have said, when you approach 8%+ in your brews, carbing can take a while. I'd put the bottles somewhere warmer and check again after AT LEAST 6 weeks, then you can expect uptowards 6 months of aging in the cellar if not more for the beer to really start shining, patience is virtue with...

Another brew done yesterday, now I have the last one done to fill 4 kegs, might be a while until I brew next time. #4 Dark Mild 15.5L batch to be put in a 12L keg. Maris Otter 1930g 72% Brown Malt (Crisp) 110g 4% Crystal 220g 8%50/50 mix of 150/240 ebc Wheat 110g 4% Black Malt 50g 2% Muscovado...

Go big or go home! I am boiling a Mild at a measly 1.030 pre boil SG...

Kegged the bitter yesterday night, took a new gravity sample thursday. It had gone down a little to 1.012, or more a tie between 012-011 but a wee bit closer to 12 for an abv of about 4.2% after the keg is conditioned. Gonna check my glass immersion thermometer today, it is off by 2c but it's...

It seems I will accidentally big brew aswell...

I pour the first runnings back on top of the grain bed after draining it, then drain it again before adding sparge water. Not for the wort clarity but to get a little better efficiency.

I'm just pondering the use of light musco and/or demera(ats a substitute for invert#2 and with 1 or 2 tenths of dark musco added in the mixto sub invert #3. I read the pdf from Ragus, that and what I can remember from pat's excerpts from 19th and early 20th century documents about brewing sugar...

@peebee I'm not sure the Golden Castor sugar is readily aviable here. I can get Billingtons light and dark muscovado and demerara. Is it similair to light muscovado? In that case i figure I can go with light musco and 10% of the total amount of sugar (in weight) as dark musco?

I have an experiment coming up this weekend, a dark mild I meant to put 10% Invert #3 in, the dark caramellised syrup variety. Instead I will opt for the same amount of cane sugar, Billingtons light muscovado and 2/10 of the total amount as dark muscovado, in order to maybe get a closer result...

Looks nice, I am currently trying to emulate that citrusy hop aroma of Timothy Taylor, and for my currently fermenting one I think I am pretty close. Although straight up cloning brews is something I am not really interested in, I definitely draw inspiration from them...

Took a gravity sample yesterday evening, and it had only gone down to 1.013. Although there was still a whole bunch of yeast in suspension, it did not taste completely finished and the pressure in the bucket seemed to rise back up rather fast after pouring the sample. The yeast I use can often...

I have drank my fair share Polish beer during a visit there during my younger years mostly the big lager brands though, but I remember some nice Baltic Porters. And the Soplica vodka with various flavours. We shared a train coupe with another party of Poles on the train between Krakow-Warzaw and...

Maybe I am better off using a 50/50 demerara/light musco mix for my paler beers, and using the caramellised invert syrup for darker ones where the more savoury flavour it provides may be better suited. The reason I have wished to invert sugar is because that is what was done back in the day, and...

Edit: this is probably better suited in the other thread...

Nvm

No worries, I actually meant to post that in this thread...but i messed up somehow.

I have been making Invert syrups by the caramellisation method, using 1kg billingtons demerara, 1L of water, 2ml lactic acid. Adding the sugar and acid to warm water to dissolv, heat to 115c, add about 0.5g sodium bicarbonate to stop the inversion then chucked it in to the oven at 120c for 3hrs...

I have been making Invert syrups by the caramellisation method, using 1kg billingtons demerara, 1L of water, 2ml lactic acid. Adding the sugar and acid to warm water to dissolv, heat to 115c, add about 0.5g sodium bicarbonate to stop the inversion then chucked it in to the oven at 120c for 3hrs...

Batch #3 Best Bitter Designed for a bit over 21L in the kettle and ~20L in the bucket. Maris Otter 3.21kg 81% T. Wheat 160g 4% Crisp's Amber 160g 4% Crystal 240ebc 120g 3% Invert #3 320g 8% Mashed at 66c/60 min Boiled 90 min 32.9g Challenger 60 min 10.5g Challenger 15 min 21g Challenger...

I don't really equate that OG to the stated abv. You think one could just use the same grist percentages but up the OG to ~1.060 in order to come closer to the original?