Recent content by DixeySJ

Hi - I have acquired an all-grain recipe for this from somewhere - but somehow have lost the reference. It was almost certainly an XML import, so I thought most likely from Brewers Friend, but can't find it there. I've found an extract recipe but not an AG one. Has anyone else brewed this and...

I like the tincture idea. I've done that with the spice mix for my Christmas brews. Hard to think about that in the current heatwave !!

That's helpful, I like the idea of putting the lemon grass in the fermenter rather than the boil. With these two comments I feel I have a plan coming together ....

Sounds helpful. Rather use too little than too much, it'll still be drinkable if I can't taste it!

I'm want to try adding some coriander (as seed) and lemon grass stalks to my basic Citra based pale ale. I don't want to overwhelm it, just add something in the background. I think Hopback brewery did something like this, called Taiphoon. Has anyone used these adjuncts and if so, when - and how...

I remember a great Meteor beer sold in 10x25cl bottles in Majestic years ago. At 5% it wasn't as thin as the Alsace or French lagers you could get in similar sizes in supermarkets. Alas, they haven't stocked it for IDK how long and I've never found another one I like as much ... Not even sure if...

Still lots left tho ... :)

Piney Piney Sleight sold out.

Annoying. If you can afford the duplication, doing the brew again with everything the same apart from the boil time might give a clue. I also noted in DH video the contribution of yeast to DMS and the value of increasing fermentation temp at the end - you might try pushing that a bit more?? Good...

Interesting contribution to this here ...

Ha ha! you beat me to it. I've just found my pictures of the same year. So here are a couple anyway ...

There is a floor. We always hope for good weather, so far it’s been ok. Sometimes you can sit outside !

A welcome return (with slight change of name). Will be there for the duration. Wrap up warm if going, it’s in a tent!

I think this discussion has come up before, not surprisingly. There doesn't seem to be a definite answer. As already noted, there is an historical trend whereby older recipe books (e.g. GW) routinely ask for 90 minute whereas more recent ones (from my shelf, James Morton springs to mind) are all...

Note this picture is taken just after pitching yeast. The later pictures, post fermentation, are closer in colour although the clarity is still better in the lower pH sample. It would be interesting to hear from the OP whether this looks like the answer.