Search results

Pipkin is a cross between Maris Otter and Sergeant barley variety. One brewer in Wales use it(ask google I am sure you will find it), you can ask him if you can have some. Second option is, you buy some Pipkin barley seeds and grow your own and malt your own :-)

Now I think it's not a water problem. I think it is a protein problem. How do you manage the protein rest? Do you mash in with 75°C and wait for the protein rest at ~50°C? Still the protein reducing enzyms save with so high mashing temperatures?

I meant the PH of the water. Should I measure the mash PH? I think I could try to mash in with not so hot water and wait to fall the temperature to 52°C for a little bit protein rest. Also I want to buy a better lauter system for more clear wort.

The UK has also very good barley varieties. Plumage, Archer, Spratt, Goldthorpe, Chevallier, Golden Melon and their crossings are famous and historic brewing barley varieties. Trumpf is an eastern german variety. Much german barleys was crossed with Hanna. Some barley breeder from Germany has...

So I did it again ;-D I brewed a third low gravity bitter, now with treated water with PH6.5 and with some gypsum and little bit calciumchloride. I think it is murky again. What did I wrong? It's the mash? To hot mash in water? Or should I wait to 52°C for a protein rest? I though a portein...

Triumph is the formerly german "Trumpf" barley. It's a barley variety from GDR(German Democratic Republic) from 1973. Now it's in britain renamed to Triumph(means the same as Trumpf) and re-growed, mostly used for Mild Ale malt. But why they use an old eastern german barley variety? Read it...

Interessting. Sweet Gale in Scotland. If I harvest all the sweet Gale in the moors at my village, I am shure I could brew more than one mio litres of gruit beer :-D Loads of that herb.

I read the CML Real Ale yeast is the same as Nottingham Ale yeast. Did you try the Ritchies Real Ale Yeast? That gives stone fruit esters like apricot and peach, if you like. You can use the CML RAY/Nottingham with higher temperatures. The Nottingham Ale yeast is famous for extremly...

10L of an Ordinary Bitter.... 1165g Pale Malt 150g Crystal Malt 85g Pale Amber Malt 75g Wheat Malt 1.038OG, ~72% Att, ~3,7ABV 5g Tareget@5min boil 10g Northern brewer+5g Northdown@1min boil Yeast is the Zymoferm Dark'n'Strong Ale fourth usage Now with treated water with PH 6.5.

Sarcasm or serious?

Indeed. Not really, only if you have parkinson What!? Home brewers have wife!? Really??? You only need a kettle which you also boil your wort. And slit dipper or a plastic pot with handle. That's enough for decoction. That's a myth. Outside of the temperature ranges the enzyms will be...

Thats very thick. 2:1 is the minimum for first infusion. I use 2:1 (mash in at ~50°C) for any multi-step infusion beers(mostly german), plus two(63°C and 72°C) infusions combined 4-4,5:1. At decoction Beers I mash in with 3:1 (37°C) and a second infusion(~50°C), then two decoctions (63°C and...

I knew it! Pretty sheeps ♥ "ouhhhh my daisy I love you sooo much you are so fluffy *.*" ;-) You are soooo sweet peebee. Edit: You have right, no sheep could be so much ugly as Angela Merkel :-D I have an idea! You mash in with 78°C water and wait when it falls to 57-55°C, so you have your...

Hmmm could try a protein rest at 55°C and infuse some boiling water to come at 78°C and fall then to 68°C. But's it sounds like unusually. What's your mash time and malt to water ratio? What's with Rye Ale? Protein and glucanase rest? I think they have to do a multi infusion in a Rye Ale...

Another question: If I want to use some wheat malt in an Ale (as it sometimes usually in britain), what's with proteins? Do I have to do a protein rest or may I mash with single infusion? How good is british wheat malt modified? As like Pale Malt too? I remember I had a Bitter with 5% british...

A good Lager needs some month - So Lager is original brewed in the winter months (original in Bavaria), very cold fermented and very cold conditioned (in wine cellars and caves) brewed for oktoberfest (in october of the following year), so the name "Lagerbier" is german for "stored beer". Sour...

You have hard water and make it more hard? Burtonizing? My water, each in mg/l: 24 Ca 12 Mg 14 Na 63 HCO3 28 Chloride 55 Sulphate PH8,64 It's soft(and tasty!), but very alkaline! I bought a PH meter and some lactic acid. Yes, also I can use hydrochloric acid (increase chloride) or...

Same yeast, same water, same malt combination. Left a Bitter with 1.049OG and right a Bitter with 1.035OG. I think it's the Water, because of the ph level. Most Water in germany has more than PH7. Our has PH8,64. The more of malts in the stronger Bitter balance mash and wort PH, but not...

Wouldn't be nice for a change?

Peebee, what do you think about the beer of Llangollen brewery? That's in your region yes? So I don't like to masty and strong beer. Andmans Broadside is an example which I don't like. But with water added it's okay! I like Ordinary Bitters under 3.8ABV very much. Somebody think really thin...