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Hello, wondering if I could get a bit of feedback on a best bitter. Though emulating the Fuller's hopping regimen to some extent, I prefer bitters in the more Yorkshire style, to the extent I as an American have had them, and learned from N. British brewers. In particular I've tended to be a bit...

I mill different varieties of rye, whole wheat, spelt, einkorn, emmer, kamut and durum. It opens up a world I could never buy anywhere.

Especially in rye breads, which have plenty diastatic enzymes on there own, yep, malted rye flour will give a ferocious starch attack and a gummy brick, as you say. Not sure if anyone knows of it, but the German "Malzbrühstück"/Malzstück or malt-steeping stage is commonly used, however - simply...

Agreed. I tried it and as you say, two different things and in my experience, not possible. I bought a stone mill some time ago (video, rye flour).

First brew after a long hiatus, after Coniston's Bluebird. A bit high in BU:GU, learned the parameters of my new system with this first run and the extract efficiency is a bit less than the baseline I used from another system of many years ago. But really pleased. About 1 1/2 weeks in bottle...

Many thanks all. Many truly fond memories of your country and looking forward to returning, this time with my son in tow. In truth I feel like I've forgotten everything, very rusty, so am soaking up a ton from British brewers like yourselves. Cheers.

Hello all, wanted to introduce myself and to thank you for welcoming me into your community. Some of you, I see, who are members here will know me from HBT (gadjobrinus over there). Bit of an admittedly lengthy background: I began brewing in the early 90's when my wife bought me a kit and...