Give it time, if it disappoints at first, it might improve over the weeks.
According to my twitter feed, over the years the government managed to put the 'n' in 'cuts'.
Yup, that was between 18 and 19 liters in a 20L pot. I took away 1 liter beforehand, let the boil start and fed it back. Scary, but ended up with...
Low-tech is best tech!
I just topped it off with an extra liter (yay efficiency!)
17 Liters ESB
It's quite amazing how we get away with a lot. There must be some gods that want us to make beer!
Smoke alarm test button. Get a chair while talking to 'Henry' from Microsoft Mumbai, hold the phone against the smoke alarm and push the test...
An ESB, building on the past iterations but with darker cara now, to get the colour within class B (> 30 EBC).
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110 g is not enough, 140 g would be better.
A few Kordaat lagers (I need the bottles), some ESB, maybe a Steam DIPA. Quite tired actually.
I clean it before use, and clean it before putting it away, on brewday.
Bucket gets a good scrubbing after bottling day.
My most recent ESB. Recipe nearing perfecting, now just need the ABV a bit down.[ATTACH][ATTACH]
Some Steam DIIPA from Lidl. Not fancy, but they work with me.
Lock a bunny in the boot of the car. Come back after an hour. See the rabbit sleeping because that's what they do.
Cats and dogs are overrated.
Below 80º there's hardly any bitterness extracted from the hops, so another plan is to get to the 80ºC quickly, then leave it overnight.
Oranjeboom is a lager of rather low standing in the Netherlands, a lager with pilsener and Saaz would be better, I guess.
Windsor has some residual sweetness, I used it for an Amber ale. But it's suitable for any mild ale. You can search here, and select Danstar...
No chill works for me, but I might switch to a spiral wort chiller (we're getting an outside tap wink...)
If it tastes wrong now, and with the weird colours, I'd ditch it.
You might consider sterilising the bottles, by heating in the oven, and not just...
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