It is really good a nice thirst quencher, clean with a nice hop flavour :thumb: . It is only the second time I've made a second batch of the same beer and this is the one of the ones I did it with. It will most likely be a regular.
I bottle all my beers so don't know how much different it would...
Here is one from me.
Sorry I poted the wrong one.
lager 2600g
melanoidin 60g
challenger (7%) 23g 90 min
styrians (3.8%) 16g last 15 min
styrians (3.8%) 16g lat flame out
mashed at 66
treated water for dry pale ale as per graham wheeler water calculator
Nottingham yeast
30 ibu
og 1041
this...
Wouldn't mind a few extra gravity points :thumb: I came out way short today, should have been 1057 came out at 1050 :wha: old peculier clone, I made my own invert sugar whether that would be it I don't know.
I managed to mash a snail today with my grain, the little fecker, swilled it out first to. Will this spoil my brew or will it just be a case of adding protein to it making the beer harder to clear ;) .
Thanks pics as well :thumb: .
Vossy why don't you use your flue anymore did it knot work?
Billyb did it do the job well ?. Where did you get the flue from and does it have to be food grade.
Hi,
I want to start putting the lid on my boiler when I,m boiling the wort as the steam it's causing stains on my wall. I know I,ll need some sort of flue to fix through the lid, has anyone done this and if so any info welcome.
Nice one :thumb:
I got 23 lt of cider on the go, only I took the lazy mans way and popped to my local cider maker when they were pressing the apples :thumb: .
For a fruit base wine I would try not to go above 1090 as the higher you go you will lose the fruit taste and the wine can become hot and will take even longer before it comes into its own, 1080 would be ideal. use from 4lb up to 7lb of blackberry's for a gallon depending on how full bodied you...