Recent content by The Hound

Brew # 83. 23 litre Mini mash Nelson Sauvin pale ale: 1.5kg Light LME 1.0 kg Light DME 0.35kg Wheat DME 0.2 kg carapils 0.2kg light crystal Grains steeped 45 min in 3 l tap water @ about 67 degrees 35g Magnum @ 60 min 25g Citra @ 5 min 40g Nelson Sauvin @ 0 min, 75 degrees Yeast M54...

Sadly it would appear that was the only walk-in home brew shop in Edinburgh. Some people got an email advising the closure but I didn't and I was a regular. They were young guys, maybe they just wanted to do something else, maybe it was cash flow, rents, who knows.

Just found about this today, gutted. It was a well stocked friendly shop. I had hundreds of loyalty points that I was going to redeem ...one of these days. There's a moral there somewhere. I will miss walking across the Meadows with the dog to have a browse. Dog was happy because the shop smelt...

A while since I posted, so: 15l 6X clone 23l Festival landlord kit 23l Mild 23l Heavy 23l Pale Ale 23l Golden ale 13l Raspberry wheat beer 23l Porter 25l Ordinary bitter 13l Belgian witbier 25l Pale ale 26l summer light ale 23l 70 shilling 23l Cornish tiner miners ale 291 litres add 23 of...

I've only used biscuit malt once, in a single hop EKG pale ale which was the blandest effort I've yet brewed. 250g in a 23l batch. It was Belgian, pre-crushed in a 500g pack. Maybe it was old? I may get some fresh stuff.

Takes me back to the days of Tartan Special and sweet black-and-tans...The horror! My mum used to drink half a can at new year and give me the rest, aged about 8. She didn't think it had any alcohol in it. She was nearly right.

Greetings from Perthshire.

I'm thinking about doing this one next, but wondering if the biscuit malt you use is the pre-packed Belgian stuff or is there another kind?

They do give a slightly different character in a stout. Nottingham normally attenuates more than S04, so the FG may be a point or two lower - with a slightly drier flavour, I find.

Guys there is a good bacon thread already here: https://www.thehomebrewforum.co.uk/threads/another-use-for-the-keezer-making-bacon.87499/

Chopps, Fireside ales - Thanks for the feedback. Well I'm no expert but I'll try and point folks in the right direction. There is a foodies section elsewhere on this forum & there are a few posts on curing and smoking. I'll put something up there when I get a moment. IMHO the River Cottage...

Hello from Perthshire and welcome.

13l Porter 23l Mild 23l London bitter 23l Stout 4558.5 + 82 = 4640.5

I put on a 15l batch of a Wadworth 6x clone, except I discovered I had used up all my Fuggles - so used Bramling Cross instead. This is pretty typical of my inability to follow recipes. But it looks and smells great. Light LME/DME plus a mini mash of Medium crystal and Black malt. Target OG was...

How did this turn out? I've recently done the London bitter, its still conditioning now but I felt it could have done with a little more IBU's too. It was slightly sweet on first tasting, which has improved after a couple of weeks, maybe I just need to give it more time. If only.