Recent content by Pennine

https://www.themaltmiller.co.uk/product/belgian-candi-sugar-rocks-dark-1kg-2/?v=e892e780304d Time is worth more than 6.50.

Yeah that seems a bit high, not sure if that is the problem but could definitely cause the fusels.

Do you control your fermenting temperatures?

I may lean towards a bad yeast packet as your cleaning regime seems adequate. But yeah clean everything excessively including your bottles.

Just to chime in, I doubt it's diastaticus. That usually takes 3-4 weeks to really show up and usually you wont sense it in the fermenter but after it's bottled and kept warm for a couple weeks. Sounds like you might be dealing with something else if you have phenolics.

253- San Fran Porter 11l batch - 1.058/1.015 - 62c70c/78c mash - boil 60 min Never got around to getting an Anchor Porter, so I tried brewing up something similar. I added some munich 2 to get a little more maltiness out of it. Amt Name %/IBU 1.90 kg Golden Promise (6.0 EBC) 65.7 %...

It's funny how time flies between brews. Was that a purposeful break?

https://boakandbailey.com/2023/01/bristol-pub-guide-our-advice-on-where-to-drink/ Welcome from this side of the pond.

I have been drinking it for the last couple weeks. It is interesting, more similar to a hoppy saison than a bitter but has a unique complexity beyond what belle saison would give. Its not very light and drinks like a best bitter but has plenty of Belgian spiciness. I prefer it colder and with...

252- Mild Ale 16l batch - 1.037/1.010 - 62c68c/78c mash - boil 60 min I had a nice commercial example of a mold ale from Westbound and Down, it was too carbonated so I figured to make my own and serve it warmer and cask ale carb levels. I was rebagging my crystal malts hence why I used so many...

Not bad, but I also didn't get the ester profile I wanted. I think my fermentation temp was a little too low for it. I didn't notice much a difference fermentation wise than just using my kegs with an airlock. The recipe was a bit spicy and dirty, from the comet and fuggles. It mellowed a bit...

250- Belgian Bitter 15l batch - 1.045/1.010 - 62c70c/78c mash - boil 60 min Put a quick one together last minute sort of inspired by the Tara Boulba talk Amt Name %/IBU 1.50 kg Pilsner (Weyermann) (3.3 EBC) 51.7 % 1.00 kg Vienna (Proximity) (6.9 EBC) 34.5 % 0.30 kg Wheat -...

250- Best Bitter 13l batch - 1.043/1.014 - 62c70c/78c mash - boil 60 min Brewed this up last week. Forgot to post, I kegged it today. Amt Name Type # %/IBU Volume 2.00 kg Pale Ale, Golden Promise®™ (Simpsons) (5.0 EBC) Grain 5 80.0 % 1.30 L 0.20 kg Chevallier Heritage Malt...

Mine have actually been finishing a bit higher than single infusion at 65c. It's similar to the 67-68c range. I usually do 62c for 30min-68/70c for 30min-78c for 10min.

I'm having a bitter too, need to move this keg and get another brew on.