Recent content by Shaun Flint

Hey, apologies for the late reply, have you brewed a roggenbier before? any tips on a bill change? it was quite hazy, lovely colour, I dont have any left now and i didnt take a picture :(

AG#7 Old Ale BIAB/No Chill OG 1.067 FG 1.008 2.2KG Pale Malt 0.30KG Crystal 150 0.10KG Black Malt 0.40KG Brown Sugar 0.20KG Brown Syrup Goldings @ Boil to 45IBU Mash @69C 60 minutes Dunk Sparge 60 minute Boil No chill syphon at 70C Underpitched Voss Kveik @ 40C Fermented 4 days @36C until...

AG#6 Hefeweizen BIAB/No Chill 11L OG 1.051 FG 1.008 1.3KG Wheat Malt 1.1KG Pale Malt 10g Hersbruker @ Boil MJ M20 @21C 2 Step mash @63C 35 mins @71C 45 mins Dunk Sparge @ 70C 60 minute boil Again cooled the wort to 70C and siphoned to fermentor, pitched yeast at room temperature and...

AG#5 Whitefriars (ale dedicated to a pub in Coventry thats long gone now) BIAB/No Chill 11L OG 1.040 FG 1.010 2KG Pale Malt 0.25KG Munich 20g Goldings @60 mins 5g EKG @Flame out Liberty Bell MJ M36 @ 22C Mashed @ 69C 1 hour Dunk Sparged @ 65C 60 Minute Boil Let the wort cool down to 70C...

Does anybody have experience using the Granvin kveik? the registry doesn't give a flavour profile and milk the funk lists quite the variety..

AG#4 Roggenbier BIAB Got a thing for rye, so wanted to give this a go. 11L 1KG Rye malt 1KG Pale Malt 200g Crystal Rye 30g Goldings @Boil WLP300 Mashed at 67C with half preboil (overshot by 10 degrees but cooled it quick with cold water) Dunk sparged at 80C with the other half Boiled for...

AG#3 Trying a Mild Batch 11L 1.5KG Pale Malt 0.2KG Crystal Rye 80g Brown Sugar 10g Fuggles @boil 10g Goldings @boil Used pellets in a little linen bag. Mashed at 69C for 1 hour with half the preboil water Dunk sparged with the other half of the preboil water at 70C 90 minute boil, added the...

AG#2 Keptinis I'll start with number 2, as number 1 was a complete fail.. Grain - 2KG Marris Otter Pale Ale Hops - 30g Fuggles Yeast - SafAle s04 (quarter sachet) Water - 9.5L Started with a 75 minute mash in a bag with 3.5L water @65C I then transferred the mash into a wide and shallow...

I have 2 batchs (10L each) going with this exact kveik at the moment, both were around 1.060, no nutrient, but apparently you should use nutrient if its lower than this, and just a very small sprinkle on the surface of the wort (i used a quarter of the packet for the 20L wort), I pitched @ 39C...

I'm popping by the brew shop tomorrow and will have a look, they don't have the ones you mentioned on the webshop, but the staff told me before that they have more stock in store than online :)

Nice one, thanks for the heads up, and if anybody has any advice regarding yeasts that are preferable when brewing milds/bitters? i have access to these in Norway SafAle so4 Nottingham Ale yeast WLP 002 WLP 005 WLP 007 WLP 013

Just bought the book, thanks!

Just reading through the Tetley Mild Special, i noticed that they used Live Barm, which is interesting, as i had read about this dialect term for yeast in Norway and 'berm' is mentioned in a post by Lars Garhol on his blog about kviek, I now live in Norway. and my previous boss is from that area...

Perfect, this is exactly what i needed, I was reading your blog last night and woke up this morning with mild on my mind :D thanks again for the help!

Nice one, thanks, I'll drop the black malt, and try it in the boil at the end instead. I don't have a cask (yet), any ideas on how I can do some of the late stage conditioning in bottles? cheers!