Recent content by Dulwich North

Yesterday morning I brewed a 10L recipe and chilled the wort down to 40C, but rather than waste water I then left it to settle and chill further overnight, intending to transfer clear wort from the pan and pitch the yeast this morning. A lid was on the pan, but I forgot to seal the lid's small...

I'm brewing a Biere de Garde and was about to transfer the wort to the FV when I realized I'd forgotten the hops I should have added at the end of the boil before lowering in the chiller. It's roughly the GH recipe, just using Saaz instead of Tettnang. So, I'll dry hop them in a few days' time...

Sorry, I should have added it was Lallemand Munich Classic German Wheat-Style Yeast. It's the same as I used last year when I did the GH Dunkelweizen which was successfully bottled at 1.012. Fermenting was in a 10L plastic fermentation bucket which I've used 20+ times over the last year. But...

Is there an obvious reason why two Dunkelweizen fermentations might stop early, at 1.022 in one case and now 1.027 in another? The respective OGs were 1.056 and 1.060, and in each case the fermentation appeared to bubble away normally for a couple of days, but hadn't progressed fully when I...

Thanks, though that thread doesn't really address pulp vs real.

Now you've made me think I should go for a Saison rather than pale ale! I was thinking of cutting the mango into small cubes, then freezing before use. Pulp from JS/Tesco/Waitrose etc all seems to contain stuff like "Kesar Mangoes (95%), Sugar Syrup, Acidity Regulator: Citric Acid" - but does...

So why not real mango?

I did this A Nod To Summer Lightning recently and it went very quickly. It's Maris Otter (I used extra pale) and EKG.

My attempt last August was enjoyable enough, but I thought I'd update the thread with this recipe A Nod To Summer Lightning which adds EKG as dry hopping. I tried it once with 10% Carapils and again with 10% wheat (I'm still faffing around with the head), and I felt the Carapils version got very...

Those who do this, is it before or after filling the bottle? Or does it not matter?

Maybe merge a couple of shows like 8/10 Cats does Countdown? So Celebrity Homebrewer Does Pottery Throwdown - they have to test their brews before they hit the potter's wheel.

I adapted an idea from a post here and use little collars made from washi tape and shiny stars. So blue with green star is currently a Citra IPA, red with yellow... When all that Citra is used, they'll go on another brew. They're quick to slip on and leave no residue to wash off.

Since starting to brew in the summer I've targeted beers I've enjoyed over the years, but the GH recipe seemed wrong. Sometimes names are misleading, but I remember having Eisbocks in Frankfurt in the early 90s and was sure someone told me that they were made by freezing.

Re your other thread, Steve. Did you ever get to compare yours against a commercial Eisbock?

Your post led me to look up Chimay's web site where I spotted recipes for cooking with their beers. For Red it's a rabbit recipe, but (not least as a vegetarian) I preferred the idea of crepes with Chimay Blue. Tried and tested by the monks, no doubt!