Search results

The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
  1. A

    Low alcohol IPA straight from the bottle for easy summer drinking.

    I accidentally made a lower alcohol brew of 3%ABV by using London ESB yeast with a very low attenuation. You really wouldnt know because the recipe i used had plenty of body, mouthfeel, flavour and aroma, as well as some extra sweetness from the sugars the yeast left behind . The only nuisance...
  2. A

    Problems with Mash Ph

    I live in a hard water area of the Thames Valley, I don't have any hi tech equipment but I can measure TA and pH with a simple colour strip. I have found that bringing mash water to a quick boil in a standard electric kettle makes the world of difference to the mash. The total alkalinity of...
  3. A

    Views on Shorter Mash and Shorter Boil

    Thanks for a superb article. Much as I thought, boiling sugars is a complex science, summed up nicely as "Maillard reactions are inevitable and largely desirable, and the carryover of melanoidins to the fermentor in their reduced form is crucial to long-term beer stability." It's also made me...
  4. A

    Astringent IPA

    Agree with the above, most likely just too much hop made it really bitter. Astringency apparently comes from boiling the mash or using a pH of sparge water that's too high. Both leach undesirable stuff from the husks. You should be able to rule this out if: 1) you used a modest amount of sparge...
  5. A

    Crossing to the Darkside

    I moved to AG brewing without spending anything I.e. the absolute most basic kit and get some pretty decent results. What I use is: 1) A huge catering size saucepan that holds about 20 litres. It was free in freegle, all nasty, greasy and messy. Cleaned it all up and is great for holding both...
Back
Top