Yes, I wasn't expecting sour. Interesting that it is the branches of the juniper that has the antibacterial property not the berries. So if I wanted the 'juniper effect' it is branches or make it have a reasonable IBU.
Brew Books - What's On Your Shelf??
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Yes, I wasn't expecting sour. Interesting that it is the branches of the juniper that has the antibacterial property not the berries. So if I wanted the 'juniper effect' it is branches or make it have a reasonable IBU.
Just read a bit where someone was using French bread yeast and they pitched it at 37c. I suppose it would then ferment at ambient (whatever that is at that time of year in Kirov Oblast, Russia).
https://www.garshol.priv.no/download/farmhouse/kveik.html
That is a great resource if you're looking for more information on each strain.
That is a great resource if you're looking for more information on each strain.
An Ankoù
Landlord.
Yeah I did and it was quite pleasant. I found the Voss gave too much of it;s own character to the beer, even in a stout.Useful info here.
Re: the opshaug I could cope with the 2 week wait, sounds like you used it a few times so it must have tasted OK ?
I like the sound of the Lutra, a quick, clean ferment would be nice. From memory (although we tend to drink the zero % stuff most) I think clean would be a good description of Peroni. I'll put it on my shopping list.
Lutra is available at Malt Miller in both dried and liquid form. I don't see any good reason to pay another £3 to have the liquid. I think there are other labs who have isolated the same strain and sell it under a different name. Kveiks are very resilient yeasts, it seems to me, and once you;ve got one going you should be able to keep it going over a number of brews.
An Ankoù
Landlord.
I love a good brewing book, but nothing new seems to have come out over the last year or so. Can anyone recommend a recent publication?
Or has everything that needs saying about beer already been said?
Or has everything that needs saying about beer already been said?
I have to confess that doing no chill and wanting to pitch before going to bed I pitch all my yeast in the 30s. Doesn't seem to bother the little beasties and of course the wort will be down to proper temperatures by the time they're fully active.
![BREWING THERMOMETER STICKERS ACCURATELY MONITOR FERMENTING BEER & WINE LIQUID TEMPERATURES 5PCS HOME BREW SPIRITS WINE LCD ADHESIVE [US]](https://m.media-amazon.com/images/I/311DDjo2X3L._SL500_.jpg)
Whilst not a book it is still technically on the book shelf. These :-
Difficult to make out but its a pack of bookmarks. Started off reading the book using a bit of torn off magazine and I thought that perhaps I could show a bit more style. I was close to buy a pack of 20 fancy bookmarks when I spotted these. A pack of 300 blank ones. If you are artistic you can decorate them yourself but they are good for making quick notes - "Page 24, good technique" etc.
Also... they have a hole at one end that you can thread a piece of string or laggy band through so you can use them as re-usable beer labels. Write at the none-hole end for the first brew and when you re-use it cut or tear it off and write the next label at the new far end. You can probably use it 10 times (or twenty if you use both sides. Did I mention I'm from Yorkshire
Difficult to make out but its a pack of bookmarks. Started off reading the book using a bit of torn off magazine and I thought that perhaps I could show a bit more style. I was close to buy a pack of 20 fancy bookmarks when I spotted these. A pack of 300 blank ones. If you are artistic you can decorate them yourself but they are good for making quick notes - "Page 24, good technique" etc.
Also... they have a hole at one end that you can thread a piece of string or laggy band through so you can use them as re-usable beer labels. Write at the none-hole end for the first brew and when you re-use it cut or tear it off and write the next label at the new far end. You can probably use it 10 times (or twenty if you use both sides. Did I mention I'm from Yorkshire
I'm having the same thoughts about beer styles (maybe should start a different thread).
Is there anything new under the sun ?
I did a red lager which I thought would be novel but it wasn't. Then I thought of a black saison, again already done. Lager with ale yeast, beer with lager yeast, yes and yes. The only thing I haven't seen is a pale stout but that might just be because I haven't googled it.
. Is there anything you can brew that isn't already a thing ?
I'm sure I 've seen pale stoutI'm having the same thoughts about beer styles (maybe should start a different thread).
Is there anything new under the sun ?
I did a red lager which I thought would be novel but it wasn't. Then I thought of a black saison, again already done. Lager with ale yeast, beer with lager yeast, yes and yes. The only thing I haven't seen is a pale stout but that might just be because I haven't googled it.
.
There are pale stout in some of the historic beers books, but in times past stout just meant strong. What we call stout started out as stout Porter which is a bit of a joke considering the abvs of big brewery stout like Guinness. Should be called Small Porters really.
Sadfield
Landlord.
There's many modern day monstrosities under the label White Stout, usually using coffee and cocoa nibs for flavour.
An Ankoù
Landlord.
This is a great idea for a new thread @Twostage. Look at how old standards get trashed. Cloudy beer was always considered bad beer (except for hefeweizen) and now we have beers as thick as a freshly-soiled nappy and much the same smell if the hops are not just right.I'm having the same thoughts about beer styles (maybe should start a different thread).
Is there anything new under the sun ?
I did a red lager which I thought would be novel but it wasn't. Then I thought of a black saison, again already done. Lager with ale yeast, beer with lager yeast, yes and yes. The only thing I haven't seen is a pale stout but that might just be because I haven't googled it.
I'm waiting for someone to suggest we maximise diacetyl production and produce Butter Beer à la Harry Potter.
Butter beer was another of my "does this exist?". Yes it does and it predates HP by about 400 years. Otherwise it would have been fun inventing it. It's a concoction of beer, cream, butter, cinnamon and anything else you fancy boiled in a pot.
I drank a Pale Stout a couple of weeks ago. A proper historic Pale Stout.I'm having the same thoughts about beer styles (maybe should start a different thread).
Is there anything new under the sun ?
I did a red lager which I thought would be novel but it wasn't. Then I thought of a black saison, again already done. Lager with ale yeast, beer with lager yeast, yes and yes. The only thing I haven't seen is a pale stout but that might just be because I haven't googled it.
https://barclayperkins.blogspot.com/2024/06/old-fort.html
Hey Ron,
Which of your books did you enjoy writing the most?
I love your blog by the way.
I picked this up some years ago in a National Trust bookshop.
It's proper traditional.
It's proper traditional.
Also, I've got a few as eBooks.
Brew beer like a Yeti and Make Mead like a Viking by Jeremy Zimmerman, and True Brews by Emma Christensen which has some really great, but odd, wines, Kombuchas and more......
Brew beer like a Yeti and Make Mead like a Viking by Jeremy Zimmerman, and True Brews by Emma Christensen which has some really great, but odd, wines, Kombuchas and more......
