Recent content by Bogdweller

YO43 please!

Agreed and I tolerated it a long time but skim the foam off now. I have to say I always find the rehydrated lallemand yeasts more satisfying to use than the sprinkle on types.

That's interesting. I've taken to skimming the foam off the top before sprinkling without any ill effects. It never seemed right leaving it sat on foam although I never had a problem other than a very slow start to fermentation getting underway with a fair bit of inactive yeast still on the...

Standard chill mode

For years I have bought crushed pale in 25kg sacks but have always been unsure how well the malt I scoop out remains consistent ie often quite floury and that has a tendency to move about in the sack and can cause a stuck mash if lower down the sack it collects over time? I invested in a grain...

Well! This is exactly what I have done for around 40 years with, in my view, very pleasing consistent results. I read posts about water profiles and am bamboozled. Fair play though to those who go into the chemistry.

I always keep a few back from each batch for a year. Never had a disappointment yet!

Just out of interest how does posting beers to a competition work. I'm thinking they will be bottle conditioned? What state will it be in on arrival? How will the journey ,storage and sampling conditions affect the beer?

Probably doing it because he hasn't finished paying off all his ex wives! I would like to think it would work but FT was what it was, great for the time but has had its day.

For sparging I mix my cold brewing water in a jug with a boiled kettle of the same to the desired temperature. A cheap option.

I've inadvertently whirlpooled at that temperature once before as a schoolboy error without any issue. I know we have to be careful with sanitisation but there are tolerances in all of the brewing processes in my experience.

Started brewing all grain BIAB 1979 when just married as I couldn't afford pubs (not that there was much good beer around then!) Dave Line 'Brewing beers like those you buy', a Bruheat and 2 king kegs got me on my way. Many years 4 kids later, being a shift worker and not living near a decent...

I dont use any finngs at all other than Irish Moss in the boil and always get crystal clear beer. I'm not suggesting anyone shouldn't use them but am curious if anyone else does this. I've no idea why it should be. Could it be processes, temperatures at different stages or storage time and...

That's a good looking recipe. I do similar. Do the photos show recirculating through the spider when whirlpooling? Just read a response, it is. I'm going to pinch that, thanks!

A good old fashioned Bitter. In descending order of quantity... Maris Otter Pale Oats ( because I'd run out of Flaked Barley) Crystal Malt and Roast Barley First Gold and Golding 60 mins (only Goldings here as I'd run out of First Gold!) Goldings 30 mins and Bobeck Goldings 15 mins. Irish Moss...