That’s exactly what I was thinkingI've got an ESB sitting in a couple of demis and an early sample was really nice. Should be nice on those cold nights with the fire on.
![Winking face :wink: 😉](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f609.png)
What hops did you use?
That’s exactly what I was thinkingI've got an ESB sitting in a couple of demis and an early sample was really nice. Should be nice on those cold nights with the fire on.
That’s exactly what I was thinking
What hops did you use?
Yeah, we don’t see temperatures anything like that cold.Must be nice living somewhere just a little transparent plastic is enough to combat the worst of the cold...
Been thinking of doing something similair but it would only be used during summer since countering temps in the -30's and snowdrift without an actual house is tough.
Top work.....l have been learning about low oxygen brewing( to help with Malt flavour.... And have noticed the hot break having a very white colour on the forum and luckily on my last brew too...mostly from underletting and sodium metabisulfite...At the boil, skim the hot-break. Add hops and boil. Toward the end, more hops, protofloc, and at flameout add some freshly ground coriander.
View attachment 61099 View attachment 61100 View attachment 61101
Then chill down, add the Belle Saison, and tuck up in the fermenting bucket at 26C.
View attachment 61102 View attachment 61103
Now the wait…
For the majority of beers low oxygen is good throughout if you can do it. No/low oxygen preserves hop flavour, preserves malt flavour, minimises off-flavours and discolouration from oxidation and slows stalling while in storage.Top work.....l have been learning about low oxygen brewing( to help with Malt flavour.... And have noticed the hot break having a very white colour on the forum and luckily on my last brew too...mostly from underletting and sodium metabisulfite...
No, I don’t use kits because I like the process of designing and creating my own all-grain recipes. The malt bill is Maris Otter, Biscuit malt, Crystal 225, Flaked barley, Malted oats, and Torrified wheat.Is this the sold out Malt miller kit.....drinking broadside on a horrible night.....
Any special malts?.....
Step 1 is 154F (67.8C), step 2 is 161F (71.7C), then mash out at 170F (76.7C).Sounds good.... I do both ....if l,m too lazy l try a all grain malt miller kit ...
But this month's order was a designed FE Stout 7.1 abv.
The sold out malt miller kit ingredients looks good......
Mash temp ....67 or 68...for you're ESB.
Enter your email address to join: