Recent content by Kyle_T

I'm sorry but whoever told you that is a fool. I have made starters with a higher gravity many times and all has worked out well. Someone else I know made a +.40 wheat beer for a starter to go in a Belgian Tripple.

Whilst this is mostly true, you have no idea of the conditions of how the yeast has been handled on it's journey from the States across the pond if you are based in the UK, what temperatures has it been subjected to? What is the variation between the fluctuations? What has the storage sanitation...

How long are you thinking it takes to make a starter? Take some wort from 10 minutes into the boil, crash chill it and add your yeast. By pitching time it's ready.

Less Crystal malt, more aroma hops.

No you don't need the photobucket app as I already said, use Tapatalk, it's easier and quicker.

Or you can skip all that ****e and just download Tapatalk...then you just click the add picture button.

You think they are bad, I got: Clerk's Heavy Toad Shagger!

The BM is 40cm Diameter and 38.5L total volume. The thermowell is also located next to the threaded bar. Otherwise good start.

4 weeks? They can be and sometime at their best after 2!

Agree. Mild doesn't have to be made from dark or roasted malts at all, many of the early examples were simply made of pale/crystal and brewers caramel. Hopped by either Goldings, Challenger or Fuggles, several only had a bittering of addition. Another common ingredient was brewers invert sugar...

20% Very dark crystal and 15% smoked malt? Damn...

Have a look here for information of making Mild: https://theessexbrewer.wordpress.com/2015/05/21/making-an-authentic-mild/

Funnily enough I was there today and yes they can be reused in a couple of different ways.

If you like you can PM me and I'll give you lots of hop information and advice.

There is a lot of yes and no surrounding this subject and a lot of it is opinionated, very little is ever supported by concrete evidence cause people always argue indifferently. Conditioning doesn't meant 'getting it a bit fizzy' at all as typically the beer these days would be pumped to the...