Recent content by little_wings

Cheers guys. Brew was set in stone at time of posting, it was brewed today and is currently sat in 2 kegs with the yeast. I'll reply here when they are tasted!

After researching various dark mild recipes I saw that many called for invert sugar #3 Whilst I know dark candi is not the same thing, I felt inspired to give it a bit of a belgian twist anyway and have opted for Noble hops too. I am doing a split batch with Lallemand london yeast & Verdant IPA...

That's interesting so effectively the dextrin's require to be combined with the proteins from wheat etc... in theory!...

I agree dextrin has little impact on head, even though some of the malters will tell you otherwise. Wheat, chit malt or flaked barley are what you should be looking at. cheers.

I have the same fam / work routine as you pretty much. working from home makes it a breeze. All water and stuff is prepped day before. 40 mins before I finish work I'll turn the system on and let it maintain strike temp. After work I'll mash in, then let it recirculate whilst doing usual fam...

Hi all, just mulling over my plans for a choco vanilla stout I am brewing today and was wondering if anyone has used the vanilla pods from malt miller before? I have a mason jar of voddy and 200g roasted cacao nibs which have been soaking for a week. I was planning to chop up the vanilla pods...

I have tried dry hopping a golden ale with FG and I didn't like it. The recipe from RedWulf sounds good. Notty might be a good choice for attenuation. Or if you want more ester character from the other lower attenuators I'd mash long and low

Seems like a 1 way trip to oxidising your beer.. I'd leave it personally.

Haha Olicana is the worst. Möst may have potential in something more traditional I agree. OP take this mans advice!

I did a single hop IPA with Möst, additions in the boil whirlpool and dry hop. I wasn't very nice. Overwhelmingly herbal tea flavours and aroma. Some of the good stuff malt miller were selling us were there, but in the background. Interested to hear how you get on with Harlequin.