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68 °C, that was my choice, because I wanted a rather sweet ale. You know, I took the temperature 2 times because of the mash stiffness and I found 67° C on the top of the mash tun and 68 °C at the bottom. I presume my measurement is so inaccurate, because my mash profile was not really an...

Hello, I brew sometimes a Porter. I like this kind of ales that are tasty and mouthfull. I use Fermentis S04, easily available. I never had bad tastings due to the yeast. But as this strain of yeast is very attenuative, I used to brew at a higher temperature (68°C) in order to impart a certain...

Thank you for the quick answer. So it is not necessary to choose a strain with a high alcool resistance ! I will try with fermentis S04 with a large starter (2 l). Patrick, grateful

Hello, I'd like to find a path through the jungle of yeast strains. I tried to find the answer with the Search tool, but the terms "Barley" and "wine" are too common : no answer. So I dare a question : What strain(s) do you use for Barley Wine ? Patrick, doubtful

Hello Loetz, did you expect such a variety of answers ? Prolix : Herms 20 Ferm 0 BarnsleyBrewer : Herms 15 Ferm 5 SpargePervert : Herms 1 Ferm 19 Sib : Herms 0 Ferm 20 ... It confirms to me that the question is rather fallacious. It is not possible to compare two things of different...

Hello I cannot understand why you want to oppose temp. of mash/temp. of fermentation The matters are quite different. If you control the mash, it has a great influence in term of body. The higher the temp. the higher the body If you control the fermentation temp., then you can promote (or...

... and those who are not Irish but are called Patrick enjoy too :cheers:

Im living in a west subburb of Paris. There are a lot of locals and sometimes I meet some homebrewers in one of them. In fact, I drink almost only the beer I brew with a friend. We brew mostly british styles.

Don't worry if the SG has dropped from 1.076 down to 1.024 the alcool contents of your beer is already 6.84 percent vol. You can wait a good month and even more under airlock. Be careful anyway there is always liquid in the airlock.

Hi if you want to control exactly the carbonation anf the taste of your beer, you cal use household sugar : You weight it in order to reach the desired carbonation (i.e. 5 g/l or less if you prefer) and dissolve it in hot water and boil it. After cooling, pour the sugary water into your beer...

It seems to be the Light Ale I expected. I will try to come across some samples. I wrote about the guidelines because they are a good means to speak of a particular beer. But in fact, I drink beer rather than Guidelines ;)

The style Blonde Ale is described in BJCP guidelines as having an OG 1.038-1.054 It is an american style that can enclose british Summer Ale. According to NGWBJ, Light Ale is far weaker with an OG 1.030-1.035. I can remember having tried Light Ale on a beautiful summer day in London many...

Hello Considering the Guidelines of National Guild, I found the Style Light Ale. But if we consider the styles given by CAMRA or BJCP, Light Ale does'nt exist. Is this style in Britain still living ? Is there any commercial Light Ale or is it extinct ? Does any home brewer produce this...

Thank you very much for your hospitality. No doubt i will increase my little knowledge among you ! :D

Hi fellows I can't say exactly : am I a new oldie or an old newbie ? I'm a french Home brewer since 1978 and I started to learn the craft with british books from C.J.J. Berry, Ken Shales and Dave Line. Later I came across the books of Roger Protz and Graham Wheeler. All the knowledge of these...