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  1. MmmBeer

    What flavours have you added at bottling

    Bottled flavouring, I used MSK flavourbursts.
  2. MmmBeer

    What flavours have you added at bottling

    Passionfruit flavouring to a tropical pale, always went down well. Tried a mix of peach and mango in the same base beer, which was good as well.
  3. MmmBeer

    Mash water volume? vs sparge method ?

    I cheated, I use a Grainfather and its brewing software calculates all mashes based upon 2.7 l/kg. Different brewers use different ratios, but 2.7 is a good place to start from.
  4. MmmBeer

    Mash water volume? vs sparge method ?

    I use 2.7 litres of water to each kg of grain for the mash (plus extra to allow for the dead space in mash tun if applicable), then the remainder for the sparge. Your method effectively has two equal dunk sparges, which in theory would be more efficient than one, but is it worth the extra...
  5. MmmBeer

    question re soaking roast malts outside the mash,

    Personally I have always mashed everything, the only steep I have attempted was in a one off (unsucessful) extract brew. Hazelwood Brewery's suggestion re. overnight cold steep and late addition to boil sounds rational, if you want to go down that route.
  6. MmmBeer

    question re soaking roast malts outside the mash,

    When I first made stouts and dark beers, using chocolate malt, they were harsh and I was advised by my LHBS to swap out the chocolate for a smaller amount of roast barley, which produced a smoother beer. Debittered grain makes it smoother still. I also try not to use much malt from the 'Harsh...
  7. MmmBeer

    Sparge methods

    I'm a non-squeezer. The idea of sparging is to dissolve as much of the remaining sugars, without drawing tannins into your wort. Tannin is present in the grain husks and if you sparge at too high a temperature (roughly over 80°C) or continue to sparge after the sugar levels have dropped too...
  8. MmmBeer

    Supermarket Juice Wine How To guide and Recipes.

    Ideally you should use 10% more brewing sugar (glucose or dextrose) than granulated (sucrose), but swapping 1:1 would be acceptable, if a half a percent or so lower in alcohol.
  9. MmmBeer

    DWB added when?

    Add it to the water in your pot before you start heating it for the mash.
  10. MmmBeer

    Picture or Video of the day.

    Anyone remember these I found it recently whilst clearing out some junk in the loft, would have been from when I first started home brewing.
  11. MmmBeer

    Sunday morning dilemma

    Get the one packet in straight away. Leaving wort with no yeast is an open invitation for bacteria to infect it. Carefully add the second packet when you receive it.
  12. MmmBeer

    The Range Red Wine kit

    Theoretically dextrose (a.k.a. glucose) is the purest and easiest substrate for yeast to consume. Granulated sugar (sucrose) is a molecule of dextrose bonded to a molecule of fructose and requires the yeast to do an extra processing step to consume it. Somehow however :?:, sucrose is more...
  13. MmmBeer

    Using a muslin bag over the end of a siphon tube

    Yes, but sanitise the muslin bag first by putting it in a pan of boiling water for five minutes first before attaching it over the end of the syphon.
  14. MmmBeer

    Adding Hazelnut Extract

    I have used MSK flavourings commercially, with good results. They're not the cheapest, but the results were always good and they go a long way. Use the Flavour burst versions, as the others provide little more than an aroma and make sure it's water based, not oil based. I used to find 20ml was...
  15. MmmBeer

    Strong, bitter, metallic taste after a week bottled

    A metallic taste / aroma is usually caused by ferrous sulphate, which results from the presence of iron in either your equipment or your water. Off flavours Metallic is no. 9 If you are making kits, I'm assuming everything that comes into contact with the wort or beer will be plastic or glass...
  16. MmmBeer

    Back to basics

    Soft water is great for pale beers, however the critical stage is the mash, and with a kit, this has been done by others. In theory there should be no need to spend money on bottled water. It would be interesting to brew the same kit again with tap water (or split a kit) and compare the...
  17. MmmBeer

    Some advice on upping Muntons Gold Continental Pilsner yeast

    This kit ferments at 18-20°C, so it uses an ale yeast (even though it is a lager). This is normal for kits as they assume kit brewers don't have the temperature control to ferment at lager temperatures. Typically for a 4.5% ale, you would use one 11g packet for 23 litres, even adding 500g of...
  18. MmmBeer

    AG/PG advice needed

    I started with the Wilko stock pot and made many good beers with it. Wilko's obviously no longer with us, but spotted this the other day, which looked identical. George SS Stock Pot It may look a thin gauge, but they're plenty tough enough.
  19. MmmBeer

    Banks Bitter

    Partially true. Banks' brewery first aquired another brewery comany (and it's tied houses) over a hundred years and changed the group name to Wolverhampton and Dudley Breweries. Since then W&D has aquired about a dozen other breweries, including Marstons. The group's name was once again changed...
  20. MmmBeer

    Fitting a commercial keg coupler to a Corney - any options?

    Some breweries use 20 litre kegs with the A type fitting, which look similar to corny kegs, however therse are a separate design, known as Sanke (or Sankey) kegs. This fitting cannot be retrofitted to a standard Corney keg.