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  1. Hanglow

    Forum software updated. Info and questions here starting about pg 4

    Can't log in with Brave browser (tried clearing cookies and disabling brave shields), Chrome works though
  2. Hanglow

    The Coronavirus thread.

    Whole of italy now locked down, not just the north. Totally unprecedented during peactime. Spain will have to follow suit I imagine rather soon.
  3. Hanglow

    The Coronavirus thread.

    Yeah that's not clear:laugh8: Some brands were completely gone, some looked plentiful. There was no hand sanitizer at all though
  4. Hanglow

    The Coronavirus thread.

    Both bog roll and hand soap were running low in the two supermarkets I was in yesterday but there was still plenty left. You do need enough food and supplies to self isolate though, I wonder when the run on beans will start :laugh8:
  5. Hanglow

    How to make Turbo Cider.

    If anyone wants a bit more body to your cider I can thoroughly recommend using belle saison or MJ French saison yeast. Lots of glycerol produced by the yeast . Good nose too and drops clear
  6. Hanglow

    Pizza dough with beer

    When I make pizza I tend to make six or so extra that I freeze, and I've started to just make marinaras so when I reheat them I can add whatever fresh toppings, if any I want. preserved vegetables in oil are good doomsday cupboard fillers for pizza toppings and cured meats last ages :) Both are...
  7. Hanglow

    Any whisky connoisseurs?

    Big fan of whisky, I go to the SMWS every time I'm in Edinburgh acheers. Usually buy a bottle or two despite the really stupid names they give their bottlings aheadbutt Also like visiting the odd distillery when I'm up north more This was the last bottle I bought, a cragganmore finished in...
  8. Hanglow

    Pizza dough with beer

    The last couple of pizza doughs I've made I needed within a day and so I used a portion of spelt to weaken the dough - while spelt has a lot of protein, the quality of the gluten is not good so it breaks down a bit if you mix it/ferment it too much. I've not quite mastered this though and it's...
  9. Hanglow

    Pizza dough with beer

    We still import loads of canadian wheat i think. Even though we've managed to get stronger wheats, even the strongest british wheat is no match for north american hard red wheat when it comes to gluten strength. You can get extra strong canadian wheat from waitrose and sainsburys and it retains...
  10. Hanglow

    Unusual ingredients

    I've only used cornmeal (did a cereal mash) and porridge. Not sure what else I'd try, I think I'll leave that to others :) The leftover bread beers I've tried have all been pretty poor
  11. Hanglow

    Full of flavour bitter

    The gales one would have been from JBK or from the old video clip of the brewery that might have included a brewsheet, I can't quite remember. Or it could have been from that same post that Henry made , I lost most of my recipes last year due to a pc dieing and me not backing it up aheadbutt...
  12. Hanglow

    Pizza dough with beer

    Yeah british bread flours are unmalted. A lot of american bread flours are malted (contain a portion of barley malt) so if you are following a recipe for a NY style pizza then it's a good idea to add some active malt or your pizza will likely be too pale. I've yet to try beer in pizza though
  13. Hanglow

    Is it possible to make acid malt?

    Yes, although not malt but liquid. and if you brew enough it's a practical thing to do. Google sauergut. http://www.lowoxygenbrewing.com/ingredients/a-sauergut-reactor/
  14. Hanglow

    Lidl Red Grape Juice for winemaking

    Waitrose have Merlot red grape juice in their chilled section at £1.60 per L. It's from spain, I'm wondering if it's the same as the ASDA stuff or different?
  15. Hanglow

    Wheat beer cabonation level.

    Yes here it is. I've posted this before on jims and got the original recipe from another forum but I can't remember which one :laugh8: For the recipe you posted, I'd switch the amounts of hops round - I used 50g hallertauer mittelfruh for 60mins and got about 20IBU out of it. Also UK Munich is...
  16. Hanglow

    Full of flavour bitter

    Here's three that might suit or give some inspiration, Gales HSB ( no late hops in this one, should be invert not candi sugar) ) a Bass draught (should be darker invert) and Maclays 70 bob from the 90s which was one of my favourite beers as a teen when I started drinking :).
  17. Hanglow

    to sparge or not ! Appreciate a bit of advice fellas ....

    It's mainly too high pH that is more the problem, that can lead to astringency. Think of decoctions, plenty of great beers are made with decoctions which is where a portion of the mash is boiled. You want to ensure that the sparge/mashout water is the same pH as the mash - or really just that...
  18. Hanglow

    Wheat beer cabonation level.

    3.5 vols is good, this is the last one of mine I took pictures of last summer, bottled after 6 days and this it it after 13 days from brewing. Needed a bit more time to get some finer carbonation . But you definitely want a lot of carbonation for a wheat beer if you did it to a typical recipe...
  19. Hanglow

    to sparge or not ! Appreciate a bit of advice fellas ....

    You certainly can, have a search for no-sparge brewing. You might not get as good efficiency as you would with sparging, but grain is very cheap and you might well prefer to save the time by not sparging.
  20. Hanglow

    WLP833 low attenuation

    I only just noticed your water treatment posts so I guess you know your stuff:laugh8: 5.7 is pretty high if you thought it would go to 5.4. would affect beta amylase negatively , so that combined with no beta rest in the mash could be the reason?. Weyermann are supposed to have a qr code...
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