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Old 11-04-2017, 05:43 PM   #21
chub1
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Graham has posted on other forums because inverted sugar is not easily accessible to the home brewer he formulated the recipes to use white sugar. I bought a 25kg of invert No.2 last year and it does make a difference but I would recommend golden syrup as a good in-between solution.
The reason he does not state yeast is because only the original brewery yeast will get a perfect clone. Some liquid yeasts are derived from the originals and would be a good option if you can match the correct one, Whitelabs WLP002 comes from Fullers as an example.
Brewlabs are the best bet to get close matches. Personally I would avoid SO4 like the plague, boring, bland and no character.
He has been quiet on the other forums as he is in the process of re-writing the Home Brewing book, not the recipe one. After a few years of disagreement with CAMRA, the publisher, and ill health he sounds determined to finish the book.
As I think he is by far the best writer in home brewing I can't wait.
Making invert sugars here-
Making Brewers Invert | half a cat
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Old 11-04-2017, 07:55 PM   #22
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I know a few brewers on other forums have used that method of making invert with good results. As I bought 25kg don't think I will be tryng it soon.
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Old 14-04-2017, 09:52 PM   #23
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I know a few brewers on other forums have used that method of making invert with good results. As I bought 25kg don't think I will be tryng it soon.
No 25kg is a fair bit
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Old 25-04-2017, 06:22 PM   #24
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I'm going to go for my misses choice of recipe from the book. Already ordered the ingredients from get er brewed. ( Anyone know how I get the discount for next time?)
It's the Worthington white shield.
Anyone tried this one? Be first time I've tried northdown hops
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Old 26-04-2017, 08:39 PM   #25
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I borrowed the book from someone and copied a good few recipies down.Not sure which edition it was however.
Have brewed a couple of the recipies and although none were c##p,they seemed to leave me wanting more from the beers, a tad bland.IE, did a Banks's bitter. Came out probably spot on for colour,but was just not hitting the spot.
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Old 01-05-2017, 08:54 PM   #26
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I borrowed the book from someone and copied a good few recipies down.Not sure which edition it was however.
Have brewed a couple of the recipies and although none were c##p,they seemed to leave me wanting more from the beers, a tad bland.IE, did a Banks's bitter. Came out probably spot on for colour,but was just not hitting the spot.
The Craft Brewing thing has made the beers of the 1970's and 80's seem a bit dull, TBH. No great appetite these days for a watery 3-4% ABV drink that tastes like it was designed to fit a cost paring methodology.

The ones I have done include the SH Ruby Mild, Exmoor Beast, Exmoor Gold, Black Sheep Riggwelter and JWL Moonraker. I like the look of the Old Peculiar, the Robinsons Old Tom, Gales Festival mild and one or two others.
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Old 01-05-2017, 09:00 PM   #27
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The Craft Brewing thing has made the beers of the 1970's and 80's seem a bit dull, TBH. No great appetite these days for a watery 3-4% ABV drink that tastes like it was designed to fit a cost paring methodology.

The ones I have done include the SH Ruby Mild, Exmoor Beast, Exmoor Gold, Black Sheep Riggwelter and JWL Moonraker. I like the look of the Old Peculiar, the Robinsons Old Tom, Gales Festival mild and one or two others.
I did Old Peculiar,came out ok as it happens. Went down well with those who had early bottles. The remainder turned into gushers
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Old 06-05-2017, 06:05 AM   #28
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Is there a calculator for the temp adjustment for strike water before the grains are added?
Or does anyone just have a rough guide to say 2.5kg of grain which is a rough amount of grain for 10l batches.
Lost a few degrees last time so don't want the same error to happen today.
Unfortunately wheeler doesn't give any info on this in the book.
P86 'full mash beers'

Cheers lads
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Old 06-05-2017, 11:04 AM   #29
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Originally Posted by BeerisGOD View Post
Is there a calculator for the temp adjustment for strike water before the grains are added?
Or does anyone just have a rough guide to say 2.5kg of grain which is a rough amount of grain for 10l batches.
Lost a few degrees last time so don't want the same error to happen today.
Unfortunately wheeler doesn't give any info on this in the book.
P86 'full mash beers'

Cheers lads
I use the one from Jims. I find if I dough in half then give things a stir then dough in the other half it's very accurate

http://www.jimsbeerkit.co.uk/calc.html
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Old 12-05-2017, 12:27 AM   #30
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I've just been challenged by my father-in-law to brew up a clone of Riggwelter for autumn/Christmas. I see it's in this book and folks have brewed it. I've only had the beer once or twice and not for many years. Is the recipe good for it? If so I've been looking for an excuse to buy this book.
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