Recent content by Greg167

I should add, I’m a Northener (from York originally) giving something away. It feels wrong but here I am...

Hi, no I hadn’t even thought of that 🤭 I suppose I could but some of the brews I’ve been doing I’m struggling on volume in the mash tun anyway 🤪 I’ve got another sack now though, to see me through the next few months.

Hi all, I have approx 20kg Maris otter ex pale fine crush & a bag 750g fine crush caramalt. Ordered back in March but I am getting stuck sparges with my mash tun so I’ve gone back to normal crush. Free, collection only! (A homebrew would be nice though) I’m in Bromsgrove. Cheers

That’s true in taste, here is the article I found A Case for Short And Cool Dry Hopping - Scott Janish It’s a long one, so grab a beer!

I read an article the other day on experiments of dry hop temp and time, I’ll try and find it. I also tried cooling it to drop the malty taste too, which I think has worked.

I’ve just kegged a 4% Pale I made, using azacca and cascade. I dry hopped in 23L 35g Cascade and 70g Azacca. The aroma was pure pineapple but when I came to keg 3 days later it had faded massively and just tasted of Malt. Really naff. To save it I added 100g of El Dorado and left it for 3 days...

On Sunday I picked some First Gold and Challenger, as they looked felt and smelled ready. Perhaps they were but I always feel like I’ve picked too early, in hindsight. I went with 5 x the weight of the recipe stated amount of hops. Then I took 400g of the first Gold and put it in a food...

Been away for a couple of weeks and the Hop comes have come on loads, Fuggles is miles ahead. Looks like a massive crop of those! How is everyone else’s coming along?

Hi, I did one and bottled that batch, started drinking it after only 2 weeks, it was the last brew I did. I’ve stuck to the recipe including the yeast. Still got half the batch but it’s going down a treat. I can’t really pick up the malt taste as it’s massively dominated by fruit flavours and...

This was my First Gold about a month ago. All 3 Hop plants (this, Fuggles and Challenger) have all got small cones coming through I think. I am getting excited and making recipes up in advance! Has anyone else got ideas already?

I used to like my early morning brew days but with working nights every other week I use the Sunday night to brew as it doesn’t interrupt the weekend and gives me something to stay up late for, helping get into the routine of the shift. I use Sunday morning to wash out the sanitizer, and fill up...

Hi all, I am after some advice on the water profile for an old ale, from the Durden Park beer circle book of Olde British Ales. The beer is one that uses 82% Maris Otter and 18% Amber malt, and should give a beer of around 7% ABV. They state for the style I am brewing about having a salt...

Used up some left over crystal malt from my last brew so I made this up; 4kg extra pale Maris Otter 200g Crystal 100 200g Carapils Mashed 90 mins with 11.5 litres holding 65-66C Sparged with enough to fill my boil bucket to half inch off full so circa 26 litres of sparge. This often gives me...

Nothing overly complicated today, brewday went easy though! Using a hop spider which makes the clean up a lot easier. Today was what appears to be a Boltmaker clone - East Kent Goldings as the hops which usually make a lovely beer at the pub Having finished nights I was just too tired...

You may be best just filling it so it’s a couple of inches above the false bottom and letting the water boil to see what happens. And remember to have fun!