Search results

Oops! Apologies, quick search missed this thread. Could it be that the separate treatment of the roast barley enables the pH of the malt mash to be better controlled? When I visited Ireland in 1981 I would alternate between draught & the “live” bottled brew. More to relieve the boredom than...

Threads merged - Admin. The BBC TV series “Inside the Factory” 8.5. Have made a one hour programme centred in & around the Dublin Guinness Factory. Aimed at a general audience it showed how production of the Stout has been scaled up to mega Litre proportions. The “mashing” of roast barley...

I don’t have this problem. I prime each 500ml bottle with Glucose powder (Dextrose). Using a rounded 2.5ml spoonful. I give the bottle several inversions after capping. Then shake again after a couple of days. Perhaps the lower pH of darker brews lessens the ability of the yeast to split sucrose?

Thank you for your interest. I mashed on the 11th November: Pale Malt 6 Kg Chocolate Malt 600g Crystal Malt 500g Boiled with leaf hops: Fuggles 100g Goldings 20g early 10g late. Used a packet of Wilco Ale yeast( the firm had just gone bust). Fermented for about 5 days then transferred to...

I suspect that the pH buffer capacity of your mash liquor (water indeed!) will be overwhelmed when hit with 6 Kg of crushed malt. Most worts are brownish & will interfere with interpretation not to mention (male) colour blindness. I try not to sweat the small stuff. I’ve brewed with Thames...

My son kept dry dog food in his out door shed & rats got in. He’s now bought a galvanised dustbin with a clip on lid. These would keep out rodents. Some plastic dustbins have clip on lids & would be insect proof. These are both readily available.

I live in an area supplied by Northumberland Water. A quick search of their website states that chlorine is added but no ammonia. Take a look at your suppliers site. They also had a chart specifically for brewers.

I always transfer my beer to a plastic keg after the primary ferment has abated. You can then release the safety valve by hand & by listening to the gush of gas tell how secondary ferment is going. You can also taste the brew via the tap. It’s a good idea to then put it somewhere cold for a week...

Hi! New member, first post. I’ve been a full mash brewer for nearly 40 years. Never used chocolate malt before. I’ve drunk Castle Eden (Whitbread) Porter in the distant past.”Brew Classic European Beers at Home” by Wheeler & Protz has a recipe with CM 15% Pale 85%. Has anyone tried this? If so...