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  1. S

    Ginger Beer Yeast

    I've used sourdough starter quite a lot for ginger ale - tends to leave a lot of sugar so it's not too dry but it also kicks out a fair bit of lactic acid so you get nice tartness to balance it out.
  2. S

    Low abv brew?

    A quickie I did ages ago - using extract but easily converted to grain ( I as intend to do soon ) 1.5kg medium malt syrup 20g challenger hops, 20g goldings 90min 10g hallertau hops 10 min 10g hallertau hops steep amber malt 120g irish moss total 13l Og 1035,
  3. S

    single hop pale ale - northern brewer

    I think I'm a convert to its punchy green aroma. I'm wondering - I'd like to explore the world of single hop brews a little more. If I keep the grain the same, which is going to give me better impression of the character of the hops - using the same quantity regardless of variety or attempting...
  4. S

    How long does making AG take?

    I go for half grain, half extract as I don't have the kit at the moment for full grain ( planning on a house move so now would be a dumb idea to buy it ) - handling the volume is the issue. I don't think there's anything wrong with brewing from extract - it's more expensive and gives you less...
  5. S

    single hop pale ale - northern brewer

    The local shop had some of this years Northern Brewer in, not a hop I've used before so I thought I'd try a single hop brew. 1.25kg pale malt mashed 50, 65, 78 200g amber malt 1kg pale extract Gypsum Burton yeast Hops 30g 90min, 30g 30min, 30g steep 12l Og 1060 into cask at 1012 I always...
  6. S

    What's responsible for the 'omph' flavour in some booze?

    Yeh it's that 'this is strong' almost spirit taste - I imagine the Pea Pod Burgundy scene in "The Good Life" as a classic example - it's a fault in many brews but in the marrow rum and some of my higher gravity wheat stuff it fits the flavour profile.
  7. S

    Do clear casks exist?

    I love shooting time lapse photography and I'd like to do a TL of brewing from the start - I already have yeast multiplying under the microscope, doing a TL of mashing, boiling and fermenting is trivial and using colourless glass I can shoot bottle maturation - there's one thing missing -...
  8. S

    Raspberry wheat beer

    Finally in the bottle - and it did clear completely. Out of the 13 litres I've bottled six and we've drank two so that's five litres lost - worst yield I've ever had but totally worth it and I'll be doing some more. The last few went into colourless glass so we can see the sediment when we're...
  9. S

    Beer in Space

    I think they stay suspended with no buoyancy to make them rise to the surface - I'm sure I've seen footage in microgravity in which gently spinning a floating blob of fizzy drink ( by blowing on it ) made all the bubbles migrate to the centre -which means after drinking they'd all come out the...
  10. S

    What's responsible for the 'omph' flavour in some booze?

    Unearthed some seven year old marrow rum in the cupboard, it's still good but I'm wondering - it can't be that strong as it was made with bakers yeast and is extremely sweet yet tastes potent, with an almost ether aroma in the mouth, there's a similar kick with my wheat beers which doesn't crop...
  11. S

    Just ordered my DE razor

    Safety razors take a bit of getting used to but like you I got cheesed off with the price of cartridges. I use Laser blades 'cos they're cheap and stocked everywhere around here, there are a couple of generic blades I'd never buy again but I'm not too fussy. After about six months with my...
  12. S

    Raspberry wheat beer

    Disaster! All the bottles sterilised and three filled when the pressure release became enough to float all the sediment and turn it back into pink soup. I've fully released the pressure and I'm just hoping the weekend will be long enough for everything to settle again.
  13. S

    Strong wheat beer

    Yeh, I think the high attenuation could have been a mistake. Had a sneaky taste today as I released the pressure - already the carbonation has improved things and it's perfectly drinkable, just not up to the standard of my usual ales. The same yeast did fine in the version with the raspberries...
  14. S

    Raspberry wheat beer

    I got the quantity from the Graham Wheeler book - it's about as much as is advisable. The flavour seems bang on - powerful raspberry kick with a hops coming in a little later. Could well be the fructose, or just the high alcohol content slowing things down. Bottling on Thursday then, I expect...
  15. S

    Strong wheat beer

    Cheers for that, I shall indeed try it - might try a small addition of amber malt next time to round it off a little too.
  16. S

    Strong wheat beer

    My base beer for the raspberry tasted so good by itself I thought I'd redo it with a few tweaks and more hops without the fruit - 2kg Wheat malt mashed at 50 ( 30 min), 60 ( 30min ),65 (45 mins ), 76 then run off. 1.5kg Pale spray malt Fuggles 45g 90min gypsum 2tsp sea salt hallertau 10g...
  17. S

    Raspberry wheat beer

    Currently in the cask - No-one told me raspberry canes need to be kept under control consequently the garden is heaving with them, rather than turning out another years worth of jam I thought I'd brew this year - Base beer - light on the hops 2kg Pale wheat malt mashed at 50c - 30mins, 65c...
  18. S

    Well hello

    I've been an on and off home brewer for decades but now that I've got married and corrupted my poor wife into the virtues of a fine ale I'm most definitely back to the mash tun - she even buys the ingredients :) I don't have the space for a full on mash tun ( yet ) so I'm currently brewing...
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