Recent content by Rakey

Was a great afternoon, what an amazing bunch organising it all, and some awesome beers there, of what I tasted there was a Dunkel that was outstanding, and a dark Czech lager that stood out for me.

Glad you're happy with it and its turned as it should. Reminds me I need to brew up a new batch.

The most similar thing to Cornish Gold is Munich, and Daylight Robbery started out being brewed with that. You can buy CG though on its own from TMM as well as in the recipe kit. The colour is slightly different I was told, and the other main thing is that CG is grown in Cornwall.

Whole hops purely for the aroma addition (second whirlpool). Have a watch of the video, you'll see how I did it (would share a link but I then get told off for promoting). Low colour Maris from Crisp, and then Cornish Gold, 72%/28%. Also learnt that occasionally they add a little pinch of black...

We shared all the info we got in the videos, even giving a short glimpse of the brew book and sheets. The brewsheet for Daylight Robbery is pretty removed from the current Tribute, as we got to see both of them side by side, the recipe has really evolved over the years, also had the pleasure to...

Omega Oktoberfest is what I used last year on a Festbier and just done another batch for this year using it.

Yes, I started out doing the Winexpert kit, found you don't need to spend lots on a kit for sparkling wine and that the cheaper ones are sometimes better. Currently got the SG wines pinot fermenting away to test this theory a bit further.

I use On the house Pinot Grigio, swap the yeast for a champagne yeast and I just serve it from a corny keg rather than bottling it. Still has more taste and flavour than a Prosecco though but thats a good thing in our house as my wife prefers Cava and champagne over prosecco

You will get smaller krausen with bottom fermenting yeasts as all the activity is down below

Not enough yeast has been pitched, so the yeast is overwhelmed. Should have added 2 packs or built a starter for it.

All yeast performance will depend on the beer, the malt bill, mash temp, ferm temp. Currently got a 8% DIPA with 40g of LAX, 20L batch, 7.3kg malt and 500g of Dextrose, mashed at 69c, took 2 weeks to get to 1.020 at 19c due to being a big beer, first dry hop was done at 20c and I used the hop...

Yes, its basically Nottingham.

Enzybrew 10, works at 50-60c, just fill, leave for 45 mins, job done.

Don't know the origins of that yeast and haven't used it, best to find out their pitch rate suggestion, most are either 0.5-1g per L on dry yeast, so two packs is best practice and what I do, although I know most will just use one to save money and end up under pitching. I would however...

There are number of things you could look at, its most likely not the equipment causing this but more the ingredients being put in it which are making their way through the grain basket and then sitting on the bottom and burning. Is it only with certain grist bills? As some will burn more easy...