Search results

Excluding the tail end of fermentation in order to carbonate, if you're fermenting top fermented ales under pressure at what temperature and pressure?

Great advice for beginners or a refresher for those that aren't. The final point in this one, 100%. Top tier childcare in the background on this one, soporific hop aroma. ;) Expands on point three above.

Makes cleaning the bathroom worthwhile.

A timely talk about time, as people discuss the Christmas rush. And how pitch rate is important. https://podcasts.google.com/feed/aHR0cHM6Ly90aGVicnVsYWIubGlic3luLmNvbS9yc3M/episode/MTY2NDU5NTQtMGQ3MC00MmI4LTg0ODQtYzJiZWM5ZDAzNTYw?ep=14

Who's sculpted what and how you brew the most? What do you take from them? I'll start. Red Willow - Ex-homebrewer and main player in my local beer scene. Planted the seed that I can All Grain brew at home. Brasserie de la Senne - Everything about their philosophy on fermentation is an...

'I like to drink my beer, not look at it' New research confirms that foam contributes to protecting and transferring the aroma of beer. https://www.thedrinksbusiness.com/2023/09/beer-sporting-a-head-of-foam-packs-in-double-the-flavour/ Full paper available by request...

https://www.youtube.com/live/6AEHmrg1E8s?feature=share Informative chat about yeast harvesting, storage and repitching with plenty of nuggets of information regarding other things yeasty. Such as, commercial Hefeweizen haze stability is the result of pasteurisation.

I happened across a little fact early about how many breweries there were in the US in 1983 (population 233 million at the time). No googling. Put your best estimates below.

Not in anyway a critism of Brulosphy, and if anything it's great that they've put this up. It's very interesting that tasters reported a vast array of off flavours and generally disliked this beer. Rather than pointing to one flaw that ruins an otherwise good beer. This too me, highlights the...

I've always been a fan of De La Senne beers, their branding, an ethos. I had the good fortune to go to a Meet the Brew in Manchester, and really enjoyed what Yvan had to say. And lately I've been thinking more about how they ferment and their yeast. “It’s a yeast we’ve chosen carefully for the...

A quick forum search reveals that discussions about mash hopping are rare and many are relatively old, with the odd fleeting reference in recent threads about new yeast products, or hazy oxidation. So, perhaps it's time for fresh discussion. A better than expected harvest of Prima Donna...

Any collectors on here or anyone have any old treasures? Tidying up the glassware cupboard and starting to get a small collection of old glasses. Various types with G.R Crown mark dating them from 1910 to 1952 and the Ice Cold In Alex glass with 1940-50's Carlsberg logo.

Adding to the Air fryer, BBQ, what are you cooking in the... threads. Picked up some Lamb Henrys earlier and am now playing the 'will we be eating late?' game. Slow braised Lamb Ragu. Lamb, soffritto, anchovies, garlic, wine*, passata, bay, and fresh herbs. * Actually Vermouth, more wine...

American Brown Ale, not something I see very often in the UK, in bars, bottle shops or talked about on homebrew forums. Despite appearing to be a style that can accommodate most palates. Not too bitter, roasty, sweet, hoppy, malty. Simultaneously being a slight deviation from British tradition...

Prompted by trying the above beer at homebrew club a while ago, we've decided to copy the tradition of brewing a commemorative beer, and we're having a Jubilee (pro-monarchy or not) themed mini comp for our June meeting. Is any one brewing anything special? I'm about to mash in a Barleywine...

Whilst removing, cleaning and reassembling the posts and dip tubes on a corny keg, as I've always done. It occurred to me that I've often read one should avoid doing this for fear of rendering the keg useless, but has this ever actually happened to anyone? Edit: It didn't, hasn't happened, by...

So we're heading into summer, and often the brewing of Saisons, wheat beers, Belgian beers and Kveiks. Using yeasts that are stated as having high temperature ranges, based on the how they are used in the breweries they are sourced from. However, is it enough to know what specific temperature...

Bit of a fan of Nisha Katona, her Spice Tree Book and BBC series Recipes That Made Me. The book is great as it gives the basic rules of what works with what, and the differences in regions. It very much encourages the reader to do their own thing. Cooking like your average Indian housewife...

...Scott Janish's new book is now available. https://twitter.com/ScottJanish/status/1134100344143790085?s=09

Simple question, what would you expect contamination to do to a beer? Above are some common beer faults, vote for as many that you feel applicable.