Recent content by john48

This! Find the recipes or approximate assumptions of the recipes for beers you like and see what they have in common and use it as a base.. dont be afraid to chew a few grains before the mash either to get an idea of their flavor profiles.. most helping software these days will give you an idea...

thanks for the reply.. yes I think that is what must have happened.. brown ale is a bit of a catch all term, its more of a victorian era strong ale.. it's hard to tell unless you put a light through it as its dark but a bit of turbidity just seemed part of the course for me :) will have another...

thanks for the reply... Yeah very weird, I thought i'd left as much of it in the boil kettle as I could but I guess some of it made its way into the fermenter.. the whole yeast cake didnt really flocculate or compact like it usually does.. going to brew up another batch and boil it in two...

Basically all of the above. Brown was historically used to protect the beer from exposure to light, it also helped to hide yeast and any other sediment (how much that ever bothered anyone is anyone's guess) It is mostly traditional these days as UV coated clear glass is available so...

As per the title.. I brewed a beer recent which I have brewed many times over the last couple of decades, just a typical style brown ale, mix of marris otter and various crystals. I've never bothered with any finings in previous brews as it always tastes like it should and a cloudy beer for...

Sounds like it could be "hop creep", I've had it a few times when dry-hopping beers, and more frustratingly it doesn't always happen to the same beer and same setup. From what I've read on the issue it depends on the way the hops you used were grown, sometimes they can contain higher levels of...