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  1. Northern_Brewer

    Advice on Driving through the UK

    Obviously it's a unique situation but I'd have thought you should be OK, I imagine most people doing long-distance trips will leave Wednesday night/Thursday morning, then come back Sunday night. Personally I hate that Staffs/Birmingham bit of the M6. You might want to consider the A50...
  2. Northern_Brewer

    Yeast starters and use of glucose

    All these things are shades of grey, but there's only 7-10% glucose in typical wort, if the yeast wants to get anywhere, it needs to get its maltose-munching enzymes going. And yes, anecdotally, Belgian beers do seem to be the ones that stall most often for homebrewers, although some yeast like...
  3. Northern_Brewer

    Getting cherry flavour into beer

    FWIW traditional Belgian krieks use daft amounts (like up to 400g/l = 8kg in 20litres !!!) of the old Schaarbeek variety, which is mostly pip with not much flesh. From what I've read, neither sweet nor Morello cherries are an exact match to Schaarbeeks, but a mix of the two works quite well, I...
  4. Northern_Brewer

    Yeast starters and use of glucose

    Doesn't have to be in secondary, it can be as primary approaches FG, although the yeast will probably want a rouse as (to simplify) the flocculation mechanism gets turned on by low sugar levels. But it's no bad thing to not add sugar before the start of fermentation, although it's convenient to...
  5. Northern_Brewer

    The next Malt buy by the South Cheshire Co-operative

    Just a comment - I've seen various professional brewers commenting on the size of the price increases for long-term purchases of malt, of the order of 50% - they're complaining that the new prices look like retail prices rather than wholesale! So if you can afford to do so and have the storage...
  6. Northern_Brewer

    Galaxy and Nelson pale ale (with a little lactose)

    Coming late to this - but yes. I certainly wouldn't add lactose, which belongs in cows rather than beer IMO. Maybe just about in milk stouts, but I'm not a fan of it in pale beers, might just be that I'm particularly sensitive to it but it never tastes quite right, it "muddies" the flavour a bit...
  7. Northern_Brewer

    Four Priests Brewery YouTube channel

    I imagine it's the sort of thing where any new publicans will go for widges, but the guys who've been in the same pub for 30 years will see no reason not to do it the same way that they've always done it. Also depends how much space they've got. I've been in pub cellars that were 2-3 times the...
  8. Northern_Brewer

    Four Priests Brewery YouTube channel

    Good stuff - ambitious doing a double brew so soon! My first reaction is that you really need to seal up the "wall" above the drain, it's a classic place for mice/rats to get in. It's the sort of thing that Environmental Health are really hot on - and with good reason. I once had a mouse in the...
  9. Northern_Brewer

    Sonoma clone - IBU's ?

    High 30s I'd guess?
  10. Northern_Brewer

    Robust lingering bitterness

    What acid are you using? Is this taste actually something like hitting the taste threshold on lactic?
  11. Northern_Brewer

    Robust lingering bitterness

    pH6 is the usual number that's quoted for where you start extracting unwanted tannins, so it may not hurt to go a bit lower, although I'm not sure that's the main cause of the problem.
  12. Northern_Brewer

    Four Priests Brewery YouTube channel

    Faded denim with caustic holes in it, maybe. Chopps - in terms of where to go next, I'd say just keep what you're doing and what feels right, you don't need too much telling. But just generally, I'd guess you have two main audiences. The main one I guess are homebrewers around the world who...
  13. Northern_Brewer

    25kg sack price?

    Whilst we're on the subject, Staffs Brewery tweeted this today which would equate to them buying in at over £25/sack for basic pale malt :
  14. Northern_Brewer

    Four Priests Brewery YouTube channel

    Unfortunately in Scottish placenames it's usually derived from goill, the Gaelic for a bog such as the one that Edinburgh Airport is built on. You still get gyles in Scots in the brewing sense though, a gyle-fat is a fermenter (gyle-vat), a gyle house is a brewhouse and so on. Although for a...
  15. Northern_Brewer

    Four Priests Brewery YouTube channel

    And anybody from out of town will have no idea what a Murgy is either, even if they know the geography. But that's OK, most people don't care about the name, they just want beer. I deliberately mentioned those other beers with gyle in their name to show it's not something to be scared of. And...
  16. Northern_Brewer

    Bohemian Pilsner yeast

    Adding a pinch of Notty/Munton Gold/Wilko towards the end of fermentation should help flocculation, but means you no longer have a pure strain for repitching.
  17. Northern_Brewer

    Meteor beer,???

    Heh - sounds a bit like Flyer in some ways. To be honest, "experimental" usually implies "not got an official name yet", so in this context I suspect it's more likely to be something like P10/9 or P13/17 ...
  18. Northern_Brewer

    Meteor beer,???

    You wouldn't describe any of those as "new" and "experimental" though - as I say, it will be the Comptoir Agricole equivalent of Harlequin or Godiva, along the lines of Elixir which was only released in 2020 and is suitable for le Pale Ale et l'Hoppy lager apparently : Achat Elixir Pellet T90 -...
  19. Northern_Brewer

    Four Priests Brewery YouTube channel

    Probably more interesting for folk than mopping the floor! I wasn't thinking so much of the video, it never hurts to use normal-speak in those, just the pumpclip. Hope all goes well with the taste tests!
  20. Northern_Brewer

    Bohemian Pilsner yeast

    Yep - S-23 is the no-brainer if you're restricting yourself to dry yeast. The Mangrove Jack one maybe a repack of it.
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