Search found 49 matches

by cc986
Wed Apr 24, 2024 11:34 am
Forum: Hops
Topic: Bittering/Aroma hop ratio
Replies: 9
Views: 445

Re: Bittering/Aroma hop ratio

Best advice I can give on this one is find a recipe for a commercial example that you like and go from there. Assuming the recipe is legit*, a good starting point would be to keep the mass values of anything added at 20 minutes or less, and change for the hops of your choice. Then modify the bitter...
by cc986
Mon Apr 22, 2024 9:05 am
Forum: Hops
Topic: Bittering/Aroma hop ratio
Replies: 9
Views: 445

Re: Bittering/Aroma hop ratio

Thanks very much for the replies everyone - some good points. I use the 66% (roughly) bitterness mentioned in the Brew Like a Monk book for Belgian beers and it does seem to work for that style which made me wonder about other styles. But as you have all mentioned, there are a lot of variables and p...
by cc986
Sat Apr 20, 2024 6:53 pm
Forum: Hops
Topic: Bittering/Aroma hop ratio
Replies: 9
Views: 445

Re: Bittering/Aroma hop ratio

MashBag wrote:
Sat Apr 20, 2024 7:39 am
Chris

That's a good thought, but it isn't something I have heard of.

Modern hop types & strengths vary so wildly, I think it would be of little help.

Just my tuppence
Ok thanks Mashbag.
by cc986
Thu Apr 18, 2024 7:55 am
Forum: Grain Brewing
Topic: Priming a barley wine
Replies: 4
Views: 392

Re: Priming a barley wine

I recommend 20 gr white sugar dissolved in a little boiling hot water and stirred gently into the 10 litres of beer before bottling. Every online calculator I have seen advises far too much priming sugar. You could even split the batch in two and try my ratio against the online calculator. Then you...
by cc986
Wed Apr 17, 2024 4:44 pm
Forum: Grain Brewing
Topic: Priming a barley wine
Replies: 4
Views: 392

Re: Priming a barley wine

Rookie wrote:
Wed Apr 17, 2024 4:06 pm
The amount seems about right.
After five months and with 9.3% you may want to consider adding some fresh yeast.
Thanks very much Rookie.
by cc986
Wed Apr 17, 2024 11:04 am
Forum: Grain Brewing
Topic: Priming a barley wine
Replies: 4
Views: 392

Priming a barley wine

I brewed my first ever English barley wine about five months ago and it has been sitting in a 10 litre carboy since then. I'm starting to think about bottling it soon so I just used an online priming sugar calculator to get some idea of how much dextrose I should use and it is showing 59.69 grams. I...
by cc986
Wed Apr 17, 2024 10:42 am
Forum: Hops
Topic: Bittering/Aroma hop ratio
Replies: 9
Views: 445

Bittering/Aroma hop ratio

Hello, Is there such a thing as a ratio between bittering hops and aroma hops when designing a recipe? I understand that some styles will have more of one than the other, but generally speaking is there something to aim for? For example, in the book 'Brew like a monk' it suggests aiming for 66% bitt...
by cc986
Fri Feb 09, 2024 11:30 pm
Forum: Brewing Liquor
Topic: Ashbeck mineral water
Replies: 2
Views: 363

Re: Ashbeck mineral water

Ok thanks very much.
by cc986
Thu Feb 08, 2024 7:25 pm
Forum: Brewing Liquor
Topic: Ashbeck mineral water
Replies: 2
Views: 363

Ashbeck mineral water

I know that a few people on here use Ashbeck and I have been trying it myself recently for my last four brews, but I have come across an issue that I wondered if anyone else had experienced. Every time I do a brew with this water my mash ph is always about 0.2 off the predicted. For example, for the...
by cc986
Fri Jul 14, 2023 9:01 am
Forum: Yeast
Topic: WLP500 Monastery
Replies: 3
Views: 3166

Re: WLP500 Monastery

Thanks JonB. Yeah I think I will just do another dark Belgian - you can never have enough I think!
by cc986
Thu Jul 13, 2023 8:12 pm
Forum: Brewing Liquor
Topic: Magnesium in the water
Replies: 29
Views: 7487

Re: Magnesium in the water

I contact Severn Trent about every 2 months or so by WhatsApp and ask for the latest figures for all minerals and they are always different to what they publish on the website for my area. The recent magnesium levels that they have given me are 42, 9, 10, 42, 9, 38 so you can see that they change qu...
by cc986
Thu Jul 13, 2023 7:33 pm
Forum: Yeast
Topic: WLP500 Monastery
Replies: 3
Views: 3166

WLP500 Monastery

I've got a packet of WLP500 that will go out of date in about a month or so but I already have a lot of dark Belgian beer conditioning so I was thinking of using it for something a bit different like a strong, dark English old ale or barley wine. Has anyone used a Belgian yeast with a beer like that...
by cc986
Tue Mar 21, 2023 9:05 pm
Forum: Brewing Liquor
Topic: Magnesium level in Severn Trent water
Replies: 39
Views: 12338

Re: Magnesium level in Severn Trent water

Thanks for taking the time to do that Eric. I do get what you are saying about BrewFather and had already decided that I would start using one of the others like Graham Wheeler's or Bru'n water. P.S. My alkalinity test stayed pink! Just be aware that different tools take different approaches to wat...
by cc986
Mon Mar 20, 2023 9:39 pm
Forum: Brewing Liquor
Topic: Magnesium level in Severn Trent water
Replies: 39
Views: 12338

Re: Magnesium level in Severn Trent water

Thanks for taking the time to do that Eric. I do get what you are saying about BrewFather and had already decided that I would start using one of the others like Graham Wheeler's or Bru'n water.
P.S. My alkalinity test stayed pink!
by cc986
Thu Mar 16, 2023 9:42 pm
Forum: Brewing Liquor
Topic: Magnesium level in Severn Trent water
Replies: 39
Views: 12338

Re: Magnesium level in Severn Trent water

The whole thing has made me realise that ST are providing very questionable data in their online water reports. To make matters even more confusing for the poor homebrewer, their water quality team is providing data that is different to what is being published online and they provide different data...