Search results

How Do Neil, Welcome to the forum mate, Cheers acheers., Edd

How Do Dode , Welcome to the forum , Cheers , Edd

How Do Pjay , Welcome to the forum , Cheers acheers., Edd

Hi Private4587 , I`d very strongly suggest that the beer is put into a secondary vessel / barrel to mature at 10 - 12 c ; It will help with both clarity and condition as well as taste , Cheers , Edd

How Do Sean, Welcome to the forum mate, Cheers acheers., Edd

How Do Damo, Welcome to the forum mate, Cheers :cheers3:, Edd

No worries Dutto!!, happy to help !!. Best Regards, Edd

Hi Peebee, Yup, a fair bit of personal interpretation of malts as substitutes/ blends to replace the old varieties!, the only reason Maris Otter is there is due to the fact that I've not seen the other big Heritage Pale Malt (Plumage Archer, introduced by Dr Bevan around 1904) on any Homebrew...

How Do All , Here`s a couple of Tetley`s Bitter recipies for you to have a go at , on the Liquor Profile , a general hard liquor ; suitable for Pale Ale brewing . Hope you enjoy brewing them , and the Quality controll afterwards ? aunsure...., Cheers acheers., Edd The Brew

How Do Loic, Welcome to the forum, et des monde mysterieuese aux bierre fabrique au maison (apologies for the schoolboy French) A Voitre Sante Cheers Edd

How Do Matthew, Welcome to the forum mate, Cheers , Edd

How Do Bruce, Welcome to the forum mate, Cheers , Edd

Tetley's earliest Pale Ales: Sykes Ordinary Pale Ale 8Th April 1844: 1.063.5° -1.023.5° -1.019.5°, 42 IBU's, 6 % ABV D Pale Ale 28Th August 1844: 1.069.5°- 1.016.5°-1.013.5°, 38 IBU's, 7.5 % ABV Most of the Tetley's Pale Ales were around the 6-7 % ABV from 1868-1916, with IBU's from 40-54...

How Do All , Here`s a cracking Pale Ale from 1916 for you to have a go at , hope you enjoy it , Cheers acheers., Edd

How Do CharlieMc, Welcome to the forum, Cheers , Edd

How Do John, Welcome to the forum mate, Cheers and Happy Brewing!! Edd

How Do Brewer's, 21°c is the top end for a traditional English bitter but if you start to cool down to around 14°c from 1.004° above Racking Gravity(then mature at 10-12°c for say 2-3 weeks) , you should be OK, Cheers Edd

Yep, Any liquoring back should be done in the boil, though I'd reserve a bit of extra brewing liquor from the mashing and add it at the end of the boil, maybe extend the boil to 1:15-1:20, Cheers Edd

Hi, I'd measure gravity at the start and finish - 15 of the boil,(cool to 20°c and take a reading on both of these, and return the measured wort to the boil) then adjust with liquor accordingly ; and again after cooling, before pitching the yeast, Cheers Edd

How Do Jim, Welcome to the forum, Cheers Edd