Recent content by Northern_Brewer

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  1. Northern_Brewer

    Pre 95 Boddingtons anyone ?

    Could be either, I'm not sure you can say one is more plausible than the other unless eg "draught" Stones is referring to the keg version which wasn't dry-hopped AFAIK so will definitely not have seen hop creep. And you've got to be careful applying modern ideas on "normal" attenuations to beers...
  2. Northern_Brewer

    Anyone use yeast nutrient?

    Whilst looking for something else I came across this old presentation from Lallemand which has some data on eg the effect of zinc and Servomyces, and talks in general about yeast nutrition ...
  3. Northern_Brewer

    Pre 95 Boddingtons anyone ?

    They were certainly dry-hopping in the 19th century, and were well aware of hop creep : http://barclayperkins.blogspot.com/search/label/dry%20hopping But you're typically only getting a couple of points out of hop creep, it's hard to imagine getting >91% attenuation without a diastatic yeast.
  4. Northern_Brewer

    Pre 95 Boddingtons anyone ?

    CAMRA publications seem to suggest that by the 1970s it was an outlier, but far from unique. My immediate thought was Stones, which Ron reports attenuating their pale ales at 82% from the 1960s to 1990s for an FG of 1.007, which is certainly getting into diastatic territory. If you assume that...
  5. Northern_Brewer

    Anyone use yeast nutrient?

    Use it at double the rate the manufacturers recommend for beer - as seen from this thread, different products are used at different rates. But you want to be generous in this case because you're using kveik in a low-gravity wort, and kveik needs feeding. This article from Escarpment suggests...
  6. Northern_Brewer

    What % is simpsons acid malt?

    It's not surprising you won't find a straightforward number for it, the whole point of acid malt is that it doesn't have acid added to it (which would breach the Reinheitsgebot), but is made in a way that encourages lactic acid bacteria to grow on it as a way round the ban on adding acid...
  7. Northern_Brewer

    Hard Yeast

    I think replies in this thread are missing the point, Omega mostly do liquid yeast but have recently started selling a dry version of Lutra (OYL-71). Which is - cough - manufactured by Lallemand, so may behave similarly to Lallemand-brand stuff, which generally is pretty hard.
  8. Northern_Brewer

    MJ Liberty Bell yeast

    Fermentis are allowed to do their own sequencing and trees... And although it's nice to have a clean version of this tree, it's not the first time you've seen it...
  9. Northern_Brewer

    Difference between Us/UK Chinook hops

    They're wet on the coast, but US hops are mainly grown in the Yakima Valley, which is in the rain shadow of the highest bits of the Cascade mountain range (Mounts Adams, Rainier and St Helens) - it only gets 8 inches of rain plus some snow in winter, so it's very dependent on irrigation. (and...
  10. Northern_Brewer

    Bath

    Retired Martin, one of the hardy band of bloggers doing all the Good Beer Guide pubs, loved the Green Tree (BA1 2JZ) - also the Star (BA1 5NA) if you want Bass. https://retiredmartin.com/tag/bath/ The CAMRA National Inventory is always useful for "pretty", particularly somewhere historic like...
  11. Northern_Brewer

    Covid - Plan B

    Hospitalisations are up nearly 5-fold in Gauteng in the last two weeks, from 136 to 647 :
  12. Northern_Brewer

    Difference between Us/UK Chinook hops

    I can't speak for Chinook - quite possibly not, but certainly eg Fuggles became rather closer to Savinjski/Willamette than usual; conversely in the cloudy 2017, Goldings had a lot of that earthiness we associate with Fuggles. For hops in climates like the UK, there's a lot more vintage...
  13. Northern_Brewer

    Covid - Plan B

    As of 20 November, the US had seen 51,424 deaths with Covid of people under 50. Still only 1 in 15 of the total, but it's a staggering number : https://data.cdc.gov/NCHS/Provisional-COVID-19-Deaths-by-Sex-and-Age/9bhg-hcku
  14. Northern_Brewer

    Pre 95 Boddingtons anyone ?

    I had already mentioned that 91% attenuation in post #8, sigh.
  15. Northern_Brewer

    Pre 95 Boddingtons anyone ?

    They made no mention of Boddington's, it was only you using "infection" in relation to Boddies. And even the Chai article you refer to makes it clear that "While diastatic yeasts are sometimes used intentionally for their super-attenuating properties in the production of sours and dry saisons...
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