Search results

great video. Educated. Thanks.

Headtorch. Rechargable. Running camping first call, but also used when bottling/syphoning. so much easier than balancing a torch athumb... seems to follow your eyes wink...

HaHa. I might be there! I only had EBC 80 crystal so used that but upped the Chocolate wheat malt to keep the lovely dark colour! Looks great in the testing jar. I have just over 23L at 1042 in the FV (probably 1.5litres of trub in there) so pretty happy with efficiency (for me) . Will be...

Hi Foxbat. I see you are online at present. Just brewing your Mainline bitter. Can you confirm what time for the EKG hop addition. I have guessed at 10 mins from the IBU contribution. Recipe template seems to have run out of space! I really like the sound of all your recipes on here and am...

Oh yes. Have used tonight as an opportunity to get my 18 year old son ('Carling Extra Cold is so good') to taste and enjoy a Greg Hughes English IPA (chilled a bit to make it more 'accessible') and a fragrant Citra APA. Gave me the thumbs up on both which was both gratifying in the short term...

It may just be the varieties I have used-but are the alpha acids percentages usually significantly higher with pellets? I have thus used less. Is this correct and if so presumably they are more cost efficient?

Thanks for replies. Here is what I did. Went for the easiest solution first (though not expecting success) and after 15 days and with SG at 1038 pitched some pre hydrated Safale US05. My expectations were fulfilled. Nothing after over 24 hours. Decided on dilution effect for the 'excess body'...

that did seem attractive but I was worried about infection as the mash would be at a low temp (to preserve beta amylase). Had forgotten the FV contents are now at a good alcohol level to reduce risk. Might try to see if there are any other articles on this technique out there (that one was 1995 )

Thanks for your efforts. Interesting suggestions. The above would I suspect run the risk of too much conversion and lose the Barley Wine body. I dont seem to be able to find Beta amylase which is what I would require (except in industrial quantities) as I believe the more commonly available...

Thanks. This looks very interesting. Looks like I need a product with beta amylase in it preferably. Will search it out.

Foothills of Preselis. Not sure what that counts as. Are you local?

Thanks. Is this usually a wine problem? Agree it may be long chain sugars. Has anyone used this in a beer? My understanding was that its probably too late to break these down to fermentable sugars.

I'm in Pembrokeshire. Land of the long grey cloud this winter. Wasn't sure which forum to choose. Maybe thread should be: Too high mash temp/stuck fermentation? Intend to take another SG tomorrow but not hopeful.

Firstly: hello from West Wales. I've been a frequent forum viewer for 2 years now and with a bit of navigation have learned an enormous amount from this forum so Thank you all. With guidance from here I've moved from kits, via extract to full grain (BIAB) over 20 brews. Many have been drinkable...