Search results

I used a vivarium heater mat. Worked well.

I get irritated by the use of "hazy" when the beer is opaque and looks like the contents of my primary fermenter. It's another example of the "more is more" attitude taken from US craft brewing (hazy, unfiltered beer GOOD, very hazy/opaque beer BETTER). And, yes, I am a grumpy, old man! :-)

I've made Nos. 1, 2 & ,3 invert using a modified version of the instructions found online. My thoughts are: 1. Some on-line instructions seem to have been written by someone who has not actually made invert sugar. For instance, most of the instructions are obsessed with controlling the...

I have no idea about that, so I can't say you are wrong!

B and M stock it too.

Cheeky! Burton snatch was the sulphurous aroma that certain Burton beers exhibited. Allegedly due to the high sulphate content of the brewing liquor although it seems more likely to be yeast derived to me. But then what do I know?

Yes, draft Bass was a good pint too when you got it at it's best...as long as you liked a bit of "Burton snatch".

Mid 70s Pedigree was a special beer. So full of delicate hoppy flavours.

Thanks guys. Duly noted.

I am making a Kellerbier OG 1053 fermented with S-23. This is only the second traditional lagering that I have carried out and the first was years ago. I carried out a primary fermentation for 10 days at 12°C, dropped to 4°C at a rate of 2 degrees per day and held it there for 41 days. The...

Gratuitous picture. It doesn't look too bad, to be fair.

I have just remembered that I got distracted on brew day and I had a boil over at the start of the boil. I guess that would have resulted in the loss of protein from the wort which could explain the head retention issue.

That's interesting. Garshol's book is on my reading list.

No orange flavour that I could detect but I believe that is fairly subtle and and this is not a delicate beer so I am not surprised. Mind you I think orange would blend well with the chocolate and coffee flavours so might not stand out. I fermented at 27C which may have suppressed these flavors...

Thanks for the ideas. 1. The wort was very clear. I use a RIMS set up and Protofloc for 10 mins and this combination works well for me. 2. I boiled for 60 minutes, which is normal for me. I use a 3kW heater element on full chuff although I wouldn't describe the boil as excessively hard. Still I...

It's big powerful beer. Lots of roast malt flavours going on (especially the brown malt because it's a London style stout) with flavours of dark chocolate and black coffee very evident. There is sigificant hop bitterness but it is hidden behind all the malt flavours and is not as assertive as...

I don't normally have a problem although I have a Dry Irish Stout on tap which has very poor head retention. It also taste a bit odd. This was the first batch in 45 years of brewing when I had a stuck fermentation and I guess the problems are related to this. I have used WLP002 a lot in the...

2% shouldn't have any significant effect on flavour or balance of sweetness, I guess. I will give it a go.

One of my house beers is a Double Brown Stout. This is a London style stout inspired by Ron Pattinson's research. The vital stats. are: OG 1062. FG 1015. Pale malt 70% (or mild ale malt) Amber malt 12% Brown malt 12% (I used Simpson's brown for this batch: its very dark compared to most other...

I am changing over to this set up. The spile is much smaller than the plastic one I am using at the moment. It has a 6mm outlet so I have used a short length of 6mm tube and an adaptor to attach an 8mm Duotight stop tap. This arrangement is functionally the same as the one in my previous...