Search found 2678 matches
- Wed Apr 17, 2024 11:28 pm
- Forum: Yeast
- Topic: Yeast slope starter - signs of activity?
- Replies: 3
- Views: 184
Re: Yeast slope starter - signs of activity?
Every BL slant I've used started quickly enough, but doubt 300ml of wort would provide a decent starter. With what you describe, I suspect you will see far more yeast by tomorrow, and suggest you swirl and pour what you have tomorrow, or maybe Friday would be better, into 1 litre of new wort. Once y...
- Wed Apr 17, 2024 8:01 pm
- Forum: Yeast
- Topic: Yeast slope starter - signs of activity?
- Replies: 3
- Views: 184
Re: Yeast slope starter - signs of activity?
You didn't name the yeast, each has their own characteristics. The first stage can be difficult for the reason you describe. I don't use a stirplate, not suggesting you shouldn't, but instead I make a smaller starter to visibly see the yeast grow to colour the wort and then progressively sediment. H...
- Wed Apr 03, 2024 3:16 pm
- Forum: Hops
- Topic: Hop suppliers (whole)
- Replies: 21
- Views: 614
Re: Hop suppliers (whole)
https://www.thehomebrewcompany.co.uk/le ... 77_78.html
is a choice, but agree with Guy for the Malt Miller.
is a choice, but agree with Guy for the Malt Miller.
- Tue Apr 02, 2024 3:10 pm
- Forum: Brewing Liquor
- Topic: Liquor for Samual Smith Taddy Porter - Graham Wheeler's?
- Replies: 6
- Views: 469
Re: Liquor for Samual Smith Taddy Porter - Graham Wheeler's?
Great stuff {info} Eric! What ppm of Sodium do you personally go for in a Porter? Thinking of trying the GW's 100ppm? Cheers, Dan. I've not explored sodium to any degree. It has been used extensively through the history of water treatment for dark beers because common salt is cheap, its virtues I h...
- Fri Mar 29, 2024 4:56 pm
- Forum: Home Brew Reviews
- Topic: Eric's Beers
- Replies: 27
- Views: 15263
Re: Eric's Beers
Looking back through the logbook, that Pennine Pale from Norm was brewed on 1st March 2017. I'd had beer to perfect and make for our youngest daughter's wedding in February, so didn't get around to it straight away. It was casked on March 7th but when tasted on 15th it was short of carbonation due t...
- Fri Mar 29, 2024 4:35 pm
- Forum: Brewing Liquor
- Topic: Liquor for Samual Smith Taddy Porter - Graham Wheeler's?
- Replies: 6
- Views: 469
Re: Liquor for Samual Smith Taddy Porter - Graham Wheeler's?
Sam Smith's brewery has been going since 1758. Their water comes from a large aquifer, high in calcium, magnesium, sulphate, chloride and alkalinity. They learned how to treat it for beers long before John Palmer was on this earth and Martin Brungard would probably advise installing an RO plant to m...
- Sun Mar 17, 2024 8:58 pm
- Forum: Fermentation
- Topic: BRY-97
- Replies: 4
- Views: 446
Re: BRY-97
Thank you for that. I can't say that my darker beers attenuate much less than pales, but then I will mash those for longer to ensure full conversion takes place. I do acknowledge it will be full bodied. Very nice.
- Sun Mar 17, 2024 12:08 pm
- Forum: Fermentation
- Topic: BRY-97
- Replies: 4
- Views: 446
- Fri Mar 08, 2024 1:28 pm
- Forum: Extract Brewing
- Topic: Flaked oats and torrified wheat in extract recipes?
- Replies: 25
- Views: 1308
Re: Flaked oats and torrified wheat in extract recipes?
I would think the main drawback to any shortcut would be a reduced shelf-life. However, there are other causes of shorter life with neither necessarily problematic if the beer is drank within a short period. When I moved from extract to all grain, the difference was a revelation, but that was a long...
- Wed Mar 06, 2024 7:25 pm
- Forum: Extract Brewing
- Topic: Flaked oats and torrified wheat in extract recipes?
- Replies: 25
- Views: 1308
Re: Flaked oats and torrified wheat in extract recipes?
Rookie and Trefoyl are but two members here who can help you more than I. They live on your side of the pond and both have experience of the matters that presently concern you and American malts, which can have more enzymes and therefore can covert more adjunct more quickly than British equivalents....
- Tue Mar 05, 2024 6:11 pm
- Forum: Extract Brewing
- Topic: Flaked oats and torrified wheat in extract recipes?
- Replies: 25
- Views: 1308
Re: Flaked oats and torrified wheat in extract recipes?
Proteins (nitrogen) in beer is a wide ranging topic, for which I'm not competent to fully advise. Some are proteins essential, others advantageous and those that are unwanted if you wish for a clear beer. FAN, free amino nitrogen, is an essential for healthy yeast and good fermentation. They are in ...
- Sun Mar 03, 2024 3:50 pm
- Forum: Extract Brewing
- Topic: Flaked oats and torrified wheat in extract recipes?
- Replies: 25
- Views: 1308
Re: Flaked oats and torrified wheat in extract recipes?
Yes indeed, but copper fining's primary function is to drop out break products produced during the boil. Starches should not be allowed to get into the boiler, which can be confirmed by an iodine test towards the end of a mash. Optimum performance of copper finings occurs at pH 5.2, which is one rea...
- Sun Mar 03, 2024 3:39 pm
- Forum: Cleaning, Sanitation and Sterilisation
- Topic: Percarbonate as a Disinfectabt
- Replies: 10
- Views: 660
Re: Percarbonate as a Disinfectabt
Weird why H2O2 has never seemed to get much support in the HB world? Several of us used peracetic acid, apparently hydrogen peroxide and acetic acid, until it became difficult to obtain in quantities small enough for homebrewers. When still at school and before brewing beer, I owned a Winchester of...
- Sat Mar 02, 2024 11:58 am
- Forum: Extract Brewing
- Topic: Flaked oats and torrified wheat in extract recipes?
- Replies: 25
- Views: 1308
Re: Flaked oats and torrified wheat in extract recipes?
As you advise, neither torrified wheat or flaked oats can self-convert to sugars in the mash and therefore require enzymes from another source for that process. I suppose they might provide some minor flavours, but are likely to increase haze more than any possible advantage.
- Fri Mar 01, 2024 5:06 pm
- Forum: Brewing Liquor
- Topic: Water profile for Shepherd Neame
- Replies: 23
- Views: 1443
Re: Water profile for Shepherd Neame
Interesting info Eric, I hope the brown stout turned out ok. Yes, had I known what I have since learned, that brew would have been done differently. However, that extract perhaps wasn't a normal run of the mill extract, with colour quoted as 1650 EBC. That compared to 60 EBC used by Graham Wheeler ...